"金花菌"发酵对湖北海棠叶营养物质及生物活性的影响
Effects of Fermentation of Eurotium cristatum on Nutrient Compounds and Biological Activities of Malus hupehensis(Pamp.)Rehder Leaves
魏梅瑛 1杨莹 1张夏莹 1陈静 1吕凯波1
作者信息
- 1. 武汉工商学院 环境与生物工程学院,湖北 武汉 430065
- 折叠
摘要
为探究金花菌发酵对湖北海棠叶的影响,测定不同发酵时间下湖北海棠叶提取物中多糖、可溶性蛋白、多酚含量及DPPH清除率的变化.结果表明,湖北海棠叶发酵 8 d的效果最佳,提取物中多糖、可溶性蛋白含量分别比发酵前降低了 48.73%、43.68%;多酚含量比发酵前提高了 79.63%(p＜0.05),发酵后的湖北海棠叶提取物的DPPH清除率提高了 62.40%.该试验为金花菌改善湖北海棠叶茶饮品质提供了理论依据.
Abstract
In order to explore the effect of Eurotium cristatum fermentation on the leaves of Malus hupehensis(Pamp.)Rehder,the contents of polysaccharides,soluble proteins,polyphenols and the scavenging rate of DPPH in the leaf extract of Eurotium cristatum were measured under different fermentation times.The results showed that the best effect was achieved after 8 days of fermentation,and the contents of polysaccharides and soluble protein in the extract decreased by 48.73%and 43.68%,respectively,compared with those before fermentation.The content of polyphenols increased by 79.63%(p＜0.05)compared with that before fermentation,and the DPPH scavenging rate of Malus hupehensis(Pamp.)Rehder leaves extract increased by 62.40%after fermentation.The experiment provided a theoretical basis for the improvement of the quality of Malus hupehensis(Pamp.)Rehder leaves tea.
关键词
金花菌/湖北海棠叶/发酵/营养物质/生物活性Key words
Eurotium cristatum/Malus hupehensis(Pamp.)Rehder leaves/fermentation/nutrients/biological activity引用本文复制引用
基金项目
国家级大学生创新创业训练计划项目(S202313242008)
武汉工商学院校级学术团队(WPT2023034)
出版年
2024
NETL
NSTL
万方数据