摘要
将不同生长阶段的芍药籽制成饼粕,经不同酵母发酵后,比较发酵前后产物的总酚、总黄酮含量及DPPH自由基清除能力、总抗氧化活性、总还原能力、蛋白质氧化损伤保护作用,综合评价抗氧化活性变化;利用液相色谱-质谱联用(LC-MS)技术,分析发酵前后的成分变化。结果表明:芍药籽饼粕成分随芍药生长时期的延长而变化,30 d时富含白藜芦醇苷、白藜芦醇、ε-viniferin,60 d时以白藜芦醇苷为主成分,90 d时以suffruticosol的同分异构体为主成分。芍药籽饼粕经3种酵母发酵后,抗氧化活性均有所提高,其中扣囊复膜酵母发酵后抗氧化活性最强。LC-MS分析表明,经扣囊复膜酵母发酵后,芍药籽饼粕中白藜芦醇苷转化为白藜芦醇,活性增强。
To evaluate the changes of antioxidant activity and chemical composition of Paeonia lactiflora Pall.seed cake before and after yeast fermentation at different growth stages.The antioxidant activities were comprehensively evaluated from the contents of total polyphenol,total flavonoid,DPPH free radical scavenging ability,total antioxidant capacity,total reducing capacity and protective effect of protein oxidative damage.And LC-MS was used to identify the composition changes.The results showed that the composition of seed cake varied with the development stage.At 30 d,resveratrol glycoside,resveratrol andε-viniferin were abundant.At 60 d,resveratrol glycoside was the main component,and suffruticosol isomer was the main compound at 90 d.The antioxidant activity of seed cake was increased after fermentation by three yeasts,and the antioxidant activity of Saccharomycopsis fibuligera was the strongest,among which the yeast with capsular coating had the strongest antioxidant activity.LC-MS analysis showed that the resveratrol glycosides in the seed cake were transformed into resveratrol after S.fibuligera fermentation.
作者
曹庆超
李叶婷
金银哲
卢钰婷
金英善
陶俊
CAO Qingchao;LI Yeting;JIN Yinzhe;LU Yuting;JIN Yingshan;TAO Jun(College of Bioscience and Biotechnology,Yangzhou University,Yangzhou 225009,China;College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;College of Horticulture and Plant Protection,Yangzhou University,Yangzhou 225009,China)
出处
《扬州大学学报（农业与生命科学版）》
CAS
北大核心
2021年第4期46-52,共7页
Journal of Yangzhou University：Agricultural and Life Science Edition
基金
江苏省农业科技自主创新资金项目[CX(18)2021]
扬州大学研究生学术科技创新基金项目[XKYCX20-034]
扬州大学大学生学术科技创新基金项目(X20210720)。
关键词
芍药籽饼粕
酵母发酵
抗氧化活性
LC-MS
不同生长阶段
Paeonia lactiflora Pall.seed cake
yeast fermentation
antioxidant activity
LC-MS
different growth stages
