食品工业科技2017，Vol.38Issue(24)：69-74,6.DOI:10.13386/j.issn1002-0306.2017.24.014
蛹虫草固态发酵豆渣的功能性成分与抗氧化活性
Functional components and antioxidant activity of okara fermented by Cordyceps militaris
张杉杉 1涂传海 1肖愈 1周思多 1邢广良 1夏海燕 1张波 1董明盛1
作者信息
- 1. 南京农业大学食品科技学院,江苏南京210095
- 折叠
摘要
Abstract
Cordyceps militaris was used to fermented okara in solid state fermentation,and the change in functional ingredients and the antioxidant activity of fermented okara was tested.Okara was fermented by Cordyceps militaris for 7 days,the content of cordycepin,total phenlic and polysaccharide were tested.In addition,DPPH scavenging activity,reducing power,fluorescence recovery after photobleaching(FRAP) and ABTS + · scavenging activity were tested to study the antioxidant activity of fermented okara.The relation between functional ingredients and antioxidant index were researched by the correlation analysis and principal component analysis.Results showed that the content of polysaccharide,cordycepin and total phenolic of water extracts were(236.16 ± 39.91),(1.88 ± 0.04) μg/mg and (11.94 ± 0.33) μg GAE/mg.Compared to the control,the content of polysaccharide and total phenolic were increased by 1.42,2.15-fold respectively.The concentration of the extract was 6 μg/mg,DPPH free radical scavenging capacity increased from 24.63％ to 72.4％,reducing power increased from 0.11 to 0.38,ABTS + · radical scavenging capacity increased from 76.76％ to 88.71％,FRAP from 39.08 μmol/L to 269.55 μmol/LThe principal component analysis and correlation analysis showed that the antioxidant index and polysaccharide,cordycepin and total phenolic had a significant correlation(p ＜ 0.01).Thus,this study showed that fermented okara with enhanced functional ingredientsand antioxidant activities can be developed as food contained cordycepin and antioxidants.关键词
蛹虫草/固态发酵/豆渣/功能食品/抗氧化Key words
Cordyceps militaris/solid-state fermentation/okara/functional foods/antioxidant activity分类
轻工纺织引用本文复制引用
张杉杉,涂传海,肖愈,周思多,邢广良,夏海燕,张波,董明盛..蛹虫草固态发酵豆渣的功能性成分与抗氧化活性[J].食品工业科技,2017,38(24):69-74,6.
