灵芝固体发酵龙眼核提取物的主要活性成分及其抗氧化性
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摘要
为更好的利用龙眼核,使用灵芝对含有不同重量龙眼核的固体基质进行发酵,用60%乙醇提取灵芝发酵后和未发酵基质中的活性成分,并检测了提取物中的多酚类、黄酮类、糖和三萜类物质的含量及其抗氧化活性。结果表明:龙眼核经过灵芝真菌固体发酵后,多酚类和黄酮类含量显著性降低(p <0.05),糖类显著性增加(p <0.05)。发酵龙眼核提取物总抗氧化活性、总还原力、Fe~(3+)还原能力、清除DPPH自由基和ABTS自由基能力均比未发酵提取物降低,但仍然具有一定抗氧化活性。结论:灵芝固体发酵龙眼核产生的菌质物质可以开发为食用或饲用资源。
In order to make better use of longan seed resources,Ganoderma lucidum was used to ferment longan seed,and 60%ethanol was used to extract the active components from the fermented and unfermented substrates of 8 treatments. Phenols,flavonoids,sugar and three terpenoids in the 8 extracts and antioxidant activity of extracts were detected,respectively. The results showed that the content of phenols and flavonoids in longan seed by G. lucidum fermentation treatments significant reduced( p < 0.05),and sugar increased( p < 0.05),and the total antioxidant capacity,total reducing ability,Fe~(3+) reduction ability,scavenging DPPH and ABTS free radical ability were lower than those of unfermented treatments extracts. But unfermented groups extracts still had some antioxidant ability. Conclusion: The fungal substances by G. lucidum fermentation longan seed can be further developed as edible and forage resources.
In order to make better use of longan seed resources,Ganoderma lucidum was used to ferment longan seed,and 60%ethanol was used to extract the active components from the fermented and unfermented substrates of 8 treatments. Phenols,flavonoids,sugar and three terpenoids in the 8 extracts and antioxidant activity of extracts were detected,respectively. The results showed that the content of phenols and flavonoids in longan seed by G. lucidum fermentation treatments significant reduced( p < 0.05),and sugar increased( p < 0.05),and the total antioxidant capacity,total reducing ability,Fe~(3+) reduction ability,scavenging DPPH and ABTS free radical ability were lower than those of unfermented treatments extracts. But unfermented groups extracts still had some antioxidant ability. Conclusion: The fungal substances by G. lucidum fermentation longan seed can be further developed as edible and forage resources.
引文
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[14]张平,李晔,陈婵,等.灵芝菌株固体发酵对枇杷叶主要活性成分的影响[J].天然产物研究与开发,2016,28:242-246,209.
[15]侯志帆,梁永红,何礼标,等.灵芝双向固体发酵雷公藤后菌质化学成分变化初步研究[J].中草药,2012,43(2):234-237.
[16]黄美霞,洪怀山,林程,等.赤芝双向固体发酵钩吻根前后的谱、效、毒研究[J].中药材,2017,40(5):1088-1091.
[17]张新超,郭丽琼,林俊芳,等.猴头菌固体发酵基质的抗氧化活性成分研究[J].食品与机械,2011,27(4):43-47.
[18]孟歌,崔宝凯,李春道,等.药用真菌灵芝液体培养过程中的抗氧化活性研究[J].菌物学报,2018,37(4):486-501.
[19]邹金美,王兵丽,赵晓丹,等.福建金线莲组培苗和移栽苗主要活性成分及抗氧化性的研究[J].食品工业科技,2014,35(23):136-144.
[20]罗开梅,邹金美,方吉乐,等.楮头红的抗氧化活性研究[J].食品工业科技,2012,33(21):109-111.
[21]王红梅,刘海燕,林淼,等.灵芝孢子粉中总三萜含量标准测定方法的改进[J].食用菌学报,2013,20(2):42-45.
[22]邹礼根,丁玉庭,陈艳.灵芝菌在绿茶发酵中的应用[J].食品工业科技,2004,25(8):80-82.
[23]陈飞,马闽卉,梁运祥,等.不同品种灵芝固态发酵菌丝体多糖和三萜含量的比较[J].食品科技,2011,36(9):19-22.
[24]Bhanja T,Kumari A,Banerjee R.Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi[J].Bioresource Technology,2009,100:2861-2866.
[2]肖更生,黄儒强,曾庆孝,等.龙眼核的营养成分[J].食品科技,2004(1):93-94.
[3]文良娟,李英军,毛慧君,等.龙眼核的营养成分及其活性物质的抗氧化性能研究[J].食品科学,2010,31(1):243-246.
[4]Soong Y Y,Barlow P J.Antioxidant activity and phenolic content of selected fruit seeds[J].Food Chemistry,2004,88:411-417.
[5]Zheng Gongming,Xu Liangxiong,Wu Ping,et al.Polyphenols from longan seeds and their radical-scavenging activity[J].Food Chemistry,2009,116:433-436.
[6]Wen Lingrong,Yang Bao,Cui Chun,et al.Ultrasound-assisted extraction of phenolics from longan fruit seed with artificial neural network and their antioxidant activity[J].Food Analysis Methods,2012,5:1244-1251.
[7]Yuttana S,William E H,Gerhard E,et al.Isolation and characterization of ellagitannins as the major polyphenolic components of Longan(Dimocarpus longan Lour)seeds[J].Phytochemistry,2012,77:226-237.
[8]Tseng Huang-Chung,Wu Wan-Ting,Huang Ho-Shin,et al.Antimicrobial activities of various fractions of longan(Dimocarpus longan Lour.Fen Ke)seed extract[J].Int J Food Sci Nutr,2014,65(5):589-593.
[9]Jiang Guoxiang,Wen Lingrong,Chen Feng,et al.Structural characteristics and antioxidant activities of polysaccharides from longan seed[J].Carbohydrate Polymers,2013,92:758-764.
[10]Worasuttayangkurn L,Watcharasit P,Rangkadilok N,et al.Safety evaluation of longan seed extract:Acute and repeated oral administration[J].Food and Chemical Toxicology,2012,50:3949-3955.
[11]韦凤英,杨木成,梁慕嘉.添加20%龙眼核粉饲喂雏鸡的效果[J].家禽,1984(2):44.
[12]刘浩.龙眼核粉治刀伤出血[J].四川中医,1988(5):47.
[13]刘运磊,景蓉,李宝莉,等.龙眼核组方止血抑菌作用的实验研究[J].陕西中医,2015,36(11):1566-1567.
[14]张平,李晔,陈婵,等.灵芝菌株固体发酵对枇杷叶主要活性成分的影响[J].天然产物研究与开发,2016,28:242-246,209.
[15]侯志帆,梁永红,何礼标,等.灵芝双向固体发酵雷公藤后菌质化学成分变化初步研究[J].中草药,2012,43(2):234-237.
[16]黄美霞,洪怀山,林程,等.赤芝双向固体发酵钩吻根前后的谱、效、毒研究[J].中药材,2017,40(5):1088-1091.
[17]张新超,郭丽琼,林俊芳,等.猴头菌固体发酵基质的抗氧化活性成分研究[J].食品与机械,2011,27(4):43-47.
[18]孟歌,崔宝凯,李春道,等.药用真菌灵芝液体培养过程中的抗氧化活性研究[J].菌物学报,2018,37(4):486-501.
[19]邹金美,王兵丽,赵晓丹,等.福建金线莲组培苗和移栽苗主要活性成分及抗氧化性的研究[J].食品工业科技,2014,35(23):136-144.
[20]罗开梅,邹金美,方吉乐,等.楮头红的抗氧化活性研究[J].食品工业科技,2012,33(21):109-111.
[21]王红梅,刘海燕,林淼,等.灵芝孢子粉中总三萜含量标准测定方法的改进[J].食用菌学报,2013,20(2):42-45.
[22]邹礼根,丁玉庭,陈艳.灵芝菌在绿茶发酵中的应用[J].食品工业科技,2004,25(8):80-82.
[23]陈飞,马闽卉,梁运祥,等.不同品种灵芝固态发酵菌丝体多糖和三萜含量的比较[J].食品科技,2011,36(9):19-22.
[24]Bhanja T,Kumari A,Banerjee R.Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi[J].Bioresource Technology,2009,100:2861-2866.