食品工业科技2025，Vol.46Issue(11)：1-9,9.DOI:10.13386/j.issn1002-0306.2024090074
冠突散囊菌发酵对豫西'西瓜红'薯叶酚类物质、酶活性及抗氧化性的影响
Impact of Fermentation Using Eurotium cristatum on Phenolic Compounds,Enzymatic Activity and Antioxidant Capacity of'Xiguahong'Sweet Potato Leaves
摘要
Abstract
To valorize agricultural waste,sweet potato leaves were subjected to solid-state fermentation using Eurotium cristatum.The dynamic changes in phenolic compounds,enzymatic activity,and antioxidant capacity during fermentation were studied.Results indicated that the total phenolic and flavonoid contents increased significantly in the initial stage of fermentation,reaching peak values of 12.31 mg/g and 11.1 mg/g on the 6th day,respectively,which were 1.97 and 2.31 times higher than that of potato leaves in the unfermented group.Enzymatic activities of α-amylase(R2=0.749),β-glucosidase(R2=0.844),cellulase(R2=0.674),protease(R2=0.772),and polyphenol oxidase(R2=0.822)showed a positive correlation with the total phenolic content(P＜0.05).HPLC analysis revealed that the phenolic profile of fermented sweet potato leaves was similar to that of unfermented leaves.Except for catechin,contents of each phenolic compound were significantly increased after fermentation.Furthermore,in the DPPH and ABTS+assays,a significant improvement(P＜0.05)was observed in the free radical scavenging ability of the methanolic extracts of fermented leaves.The fermented sample on the 6th day had the greatest radical scavenging activity against ABTS+,which was 2.46 times that of the unfermented sample,and DPPH,which was 2.19 times that of the unfermented sample.Principal component analysis indicated that the increase in the phenolic content was the result of synergistic action of hydrolytic enzymes secreted by E.cristatum.The improvement in the antioxidant capacity in response to the E.cristatum fermentation was mainly attributed to the release of gallic acid,quercetin,and p-coumaric acid during fermentation.These findings suggest that solid-state fermentation with E.cristatum is an effective way to improve the phenolic content and antioxidant capacity of sweet potato leaves while the optimum period of fermentation was 6 d.关键词
冠突散囊菌/红薯叶/酚类化合物/酶活/抗氧化性Key words
Eurotium cristatum/sweet potato leaves/phenolic compound/enzymatic activity/antioxidant activity分类
轻工纺织引用本文复制引用
易军鹏,高炎,李欣,韩羽欣,刘文超,段续..冠突散囊菌发酵对豫西'西瓜红'薯叶酚类物质、酶活性及抗氧化性的影响[J].食品工业科技,2025,46(11):1-9,9.基金项目
河南省科技攻关项目(242102111071). （242102111071）
