工业微生物2016，Vol.46Issue(6)：34-40,7.DOI:10.3969/j.issn.1001-6678.2016.06.006
樟芝固态发酵产物抗氧化性分析
Antioxidant of Antrodia camphorata by solid state fermentation
摘要
Abstract
The antioxidant and bioactive compounds of Antrodia camphorata by solid state fermentation ( SSF ) were investigated. Results showed that the ethanol extract of fermented highland barley had the highest antioxidant activity with 4. 02 times than that of the unfermented highland barley. The antioxidant activity could reach up to 769. 60 U/g under the extracting conditions:ethanol 100%, temperature 50℃, extracting time 80 min. When concentration of ethanol extract was 6 mg/g, free radical scavenging activity for DPPH radical, hydroxyl free radicals, superoxide anion were 91. 9%, 51 . 2%, 61 . 3% respectively;and the chelating effects of ethanol extract on ferrous ions was 79 . 5%. The total phenolic contents of fermented grains, such as rice, millet, corn and highland barley were increased significantly than those of unfermented grains. There were 2. 36, 4. 23 times increasing for the fermented highland barley extracted by ethanol and water, respectively. In SSF, Antrodia camphorata could synthesize more bioactive compounds than in liquid state fermentation ( LSF) , including antrodin and antroquinonol. However, there was no antroquinonol produced in LSF.关键词
樟芝/固态发酵/抗氧化/总酚/青稞Key words
Antrodia camphorata/solid state fermentation/antioxidant activity/total phenolic/highland barley引用本文复制引用
刘晓凤,MmanywaMarim Said,赵庆,罗先江,廖军艺,葛康杰,石帅帅,雀古拉·巴布提江,艾连中..樟芝固态发酵产物抗氧化性分析[J].工业微生物,2016,46(6):34-40,7.基金项目
上海市自然科学基金项目(15ZR1428900) （15ZR1428900）
上海市大学生创新创业训练计划项目(201510252146) （201510252146）
沪江基金研究基地专项(D15012). （D15012）
