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玉米须发酵液抗氧化活性和降血糖功能研究

褚佳盈 刘晓兰 王俊彤 姜彩霞 郑喜群 黎奇伟

食品与发酵工业2026,Vol.52Issue(7):226-232,中插35-中插36,9.
食品与发酵工业2026,Vol.52Issue(7):226-232,中插35-中插36,9.DOI:10.13995/j.cnki.11-1802/ts.043625

玉米须发酵液抗氧化活性和降血糖功能研究

Antioxidant activity and hypoglycemic function of fermented corn silk liquid

褚佳盈 1刘晓兰 2王俊彤 3姜彩霞 4郑喜群 5黎奇伟1

作者信息

  • 1. 黑龙江八一农垦大学食品学院,黑龙江大庆,163319
  • 2. 齐齐哈尔大学食品与生物工程学院,黑龙江 齐齐哈尔,161006||黑龙江省玉米深加工理论与技术重点实验室,黑龙江 齐齐哈尔,161006
  • 3. 黑龙江八一农垦大学食品学院,黑龙江大庆,163319||粮食副产物加工与利用教育部工程研究中心,黑龙江大庆,163319
  • 4. 黑龙江八一农垦大学食品学院,黑龙江大庆,163319||黑龙江八一农垦大学国家杂粮工程技术研究中心,黑龙江大庆,163319
  • 5. 黑龙江八一农垦大学食品学院,黑龙江大庆,163319||粮食副产物加工与利用教育部工程研究中心,黑龙江大庆,163319||黑龙江八一农垦大学国家杂粮工程技术研究中心,黑龙江大庆,163319
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摘要

Abstract

This study describes the preparation of a corn silk fermentation broth,which has been developed through multistrain com-plex secondary fermentation.The dynamic changes in the bioactive contents,antioxidant activities,and hypoglycemic activities during in vitro simulated gastrointestinal digestion were dynamic and were investigated in a systematic approach with correlation analysis.The results demonstrated that after in vitro simulated digestion,the fermented maize silk group exhibited higher levels of total polyphenols and fla-vonoids compared to the unfermented group.During the intestinal digestion stage,the total polyphenols content reached 208.64 μg/mL,flavonoid content was 52.31 μg/mL,α-glucosidase inhibition capacity was 83.80%,and hydroxyl radical scavenging capacity was 90.71%.Throughout the digestion process,the DPPH free radical scavenging capacity and α-amylase inhibition ability increased initially and then decreased.The value reached its highest during the gastric digestion stage at 58.95%and 75.39%,respectively,while the reduc-ing capacity of iron ion decreased continuously and was lowest at 0.26 during the intestinal digestion stage.In summary,the corn silk fermen-tation broth is a valuabl source of bioactive compounds,and a progressive increase in antioxidant and hypoglycemic activity was observed during digestion.These findings provide not only valuable experimental evidence for understanding the digestion and absorption mechanisms of corn silk fermentation products.They also provide theoretical evidence towards a future study of corn silk as a functional resource.

关键词

玉米须发酵液/模拟体外消化/生物活性/抗氧化/降血糖

Key words

fermented corn silk liquid/simulates in vitro simulated digestion/biological activity/antioxidant/hypoglycaemic

引用本文复制引用

褚佳盈,刘晓兰,王俊彤,姜彩霞,郑喜群,黎奇伟..玉米须发酵液抗氧化活性和降血糖功能研究[J].食品与发酵工业,2026,52(7):226-232,中插35-中插36,9.

基金项目

中央引导地方科技发展专项项目(ZY23QY06) (ZY23QY06)

黑龙江省百千万工程项目子课题项目(2021ZX12B09-4) (2021ZX12B09-4)

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