藜麦红曲固态发酵及其抗氧化活性研究

Study on solid state fermentation and antioxidant activity of Chenopodium quinoa Monascus

中文关键词:  藜麦  红曲菌  固态发酵  红曲色素  抗氧化活性

英文关键词:Chenopodium quinoa  Monascus  solid state fermentation  Monascus pigments  antioxidant activity

中文摘要:

      目的 利用固态发酵的方法提高藜麦的功能性, 并探究发酵产物的抗氧化活性。方法 选取5株红曲菌进行藜麦固态发酵, 筛选出最优菌株, 以红曲色素为指标进行单因素实验, 并进行响应面优化实验。提取发酵产物中的色素, 并采用紫外可见全波长扫描分光光度法及高效液相色谱法进行测定; 采用Folin-Ciocaltue法和苯酚硫酸法对发酵产物中的多酚和多糖进行测定; 并对发酵产物进行抗氧化活性研究。结果 5株红曲菌株中用C100发酵藜麦产色素能力最强。通过单因素和响应面优化, 确定了发酵的最佳条件: 装麦量26 g, 接种量5 mL, 发酵时间9 d。藜麦经红曲发酵后多酚多糖变化明显, 多酚是发酵前的4.93倍, 多糖是发酵前的1.36倍。抗氧化研究表明: 藜麦红曲发酵产物有一定的超氧阴离子清除能力, 较强的清除铁离子还原能力、2,2-联氮-双-3-乙基苯并噻唑啉-6-磺酸二铵盐以及羟基自由基能力。结论 红曲固态发酵提高了藜麦产品功能性和可食用价值, 具有广阔的市场前景。

英文摘要:

      Objective To improve the function of Chenopodium quinoa by solid state fermentation and investigate the antioxidant activity of its fermentation products. Methods Five strains of Monascus were selected for solid state fermentation of Chenopodium quinoa, and the optimal strains were selected. Monascus pigment was used as the index for single factor experiments, and response surface optimization experiments were carried out. The pigments in the fermentation products were extracted, then determined by ultraviolet visible full-wavelength scanning spectrophotometry and high performance liquid chromatography. Folin-Ciocaltue method and phenol-sulfuric acid method were used to determine polyphenols and polysaccharides in fermentation products, and the antioxidant activity of fermentation products was studied. Results The permutability of Chenopodium quinoa fermentation with C100 were the strongest in 5 Monascus strains. Through single factor and response surface optimization, the optimal fermentation conditions were determined as follows: 26 grams of quinoa, inoculum size of 5 mL, fermentation time of 9 days. After fermentation of Chenopodium quinoa with Monascus, the changes of polyphenol polysaccharide were obvious, and the polyphenol and polysaccharide were 4.93 times and 1.36 times of that before fermentation. Antioxidant studies showed that the fermentation products of Chenopodium quinoa Monascus had certain superoxide anion scavenging ability, strong scavenging ability of iron ion reduction, 2,2-diazo-di-3-ethylbenzothiazolin-6-sulfonate and hydroxyl radical scavenging ability. Conclusion The solid state fermentation of Monascus has improved the function and edible value of Chenopodium quinoa products and has broad market prospects.