摘要
为探究蛹虫草豌豆菌质的理化特性和抗氧化活性,以蛹虫草发酵豌豆菌质为对象,通过色差分析、扫描电镜(SEM)、傅里叶变换红外光谱(FTIR)、X射线衍射(XRD)及其它理化检测手段进行理化特性和抗氧化活性研究。结果表明,与未经蛹虫草发酵的豌豆(CK组)相比,避光发酵的菌质(Ⅰ组)和见光发酵的菌质(Ⅱ组)豆腥味均减轻,Ⅰ组的颜色变深,Ⅱ组的颜色不变,两者均呈现蛹虫草豌豆菌质特有香味;菌质颗粒有菌丝缠绕,相对结晶度上升;持水力分别提高了17.88%、8.94%,持油力分别提高了25.58%、41.86%;菌质中产生了新的酚类物质,菌质中总酚、总黄酮、总皂苷含量提高,总糖含量降低,虫草素含量分别达到了(109.23±0.92)、(122.70±0.78)μg/g;对DPPH自由基和羟自由基的清除率提升明显;跟Ⅰ组相比,Ⅱ组的总酚、总黄酮、总皂苷、虫草素含量更高,抗氧化活性更强。本研究对功能性食品添加剂的开发具有指导意义。
To explore the physicochemical properties and antioxidant activity of Cordyceps militaris-pea substance,The pea fungal substance fermented by Cordyceps militaris was used as object,the physical and chemical properties and antioxidant activity of the fungal substance were studied through color difference analysis,scanning electron microscope(SEM),Fourier transform infrared spectroscopy(FTIR),X-ray diffraction(XRD)and other physical and chemical detection methods.The results showed that compared with the peas(group CK)without Cordyceps militaris fermentation,the beany flavor of the fungal substance(groupⅠ)fermented in the dark and the fungal substance(groupⅡ)fermented in the light were reduced,the color of sample I became darker,and the color of sample II unchanged,the unique fragrance of Cordyceps militaris-pea substance was the same.The 2 samples mycelial particles were tangled under SEM,the relative crystallinity increased.The water holding capacity increased by 17.88%(groupⅠ)and 8.94%(groupⅡ),and the oil holding capacity increased by 25.58%(groupⅠ)and 41.86%(groupⅡ).New phenols were detected in sampleⅠ,the total phenols,flavonoids and total saponins in sampleⅠincreased,and the total sugar content reduced,the content of cordycepin reached(109.23±0.92)μg/g(groupⅠ)and(122.70±0.78)μg/g(groupⅡ).The scavenging rate of DPPH free radicals and hydroxyl radicals were significantly improved in the 2 samples.Compared with sample I,the content of total phenols,flavonoids,saponins and cordycepin in sample II was higher,the antioxidant activity was stronger.This study has guiding significance for the development of functional food additives.
作者
李尽哲
张弛
叶忠森
黄雅琴
LI Jinzhe;ZHANG Chi;YE Zhongsen;HUANG Yaqin(College of Biological and Pharmaceutical Engineering,Xinyang College of Agriculture and Forestry,Xinyang 464000;College of Horticulture,Xinyang College of Agriculture and Forestry,Xinyang 464000)
出处
《中国食品添加剂》
CAS
北大核心
2023年第8期111-118,共8页
China Food Additives
基金
河南省科技攻关项目(212102110415)
河南省青年骨干教师培养计划项目(2019GGJS263)。
关键词
蛹虫草
豌豆
菌质
理化特性
抗氧化活性
Cordyceps militaris
pea
fungal substance
physicochemical properties
antioxidant activity
