文献类型：期刊文献

中文题名：四种食药菌固体发酵菌质活性物质及其抗氧化能力研究

英文题名：Active Substances and Antioxidant Capacity of Solid Fermentation Substance by Four Edible and Medicinal Fungi

作者：安志刚[1,2];孙逸来[1,2];张振国[1,2];贺莉萍[1,2];张尚智[1,2];梁建平[1,2];王开娇[1,2]

第一作者：安志刚

机构：[1]甘肃中医药大学药学教学部,甘肃定西743000;[2]甘肃中医药大学陇药资源开发研究所,甘肃定西743000

第一机构：甘肃中医药大学定西校区

年份：2023

卷号：32

期号：4

起止页码：36

中文期刊名：中央民族大学学报（自然科学版）

外文期刊名：Journal of Minzu University of China(Natural Sciences Edition)

基金：定西市科技计划资助(DX2020Z04-1);甘肃省青年博士基金项目(2021QB-143);甘肃省高校大学生就业创业能力提升工程一般项目(2021-104);甘肃中医药大学定西校区2020年度教育教学改革研究资助(2020XJJG32)。

语种：中文

中文关键词：食药菌;固体发酵;总黄酮;总酚;DPPH·清除力;总抗氧化力

外文关键词：edible and medicinal fungi;solid fermentation;total flavonoid content;total phenolic content;DPPH·scavenging rate;total antioxidant capacity

摘要：以灵芝、猴头菇、平菇、杏鲍菇为出发菌种,研究培养时间和不同食药菌对固体发酵菌质中总黄酮、总酚、DPPH·清除力和总抗氧化力的影响,为产品开发奠定基础。培养时间对菌质的总黄酮、总酚、DPPH·清除力和总抗氧化力的影响不同,且各指标的最大值出现时间各异。培养时间对平菇菌质的总酚及对灵芝、猴头菇和平菇菌质的DPPH·清除力和总抗氧化力产生显著影响,平菇菌质总酚的最大值出现在24 d,灵芝、猴头菇和平菇菌质的DPPH·清除力和总抗氧化力的最大值出现在24 d、14 d和14 d。培养时间对杏鲍菇菌质的总黄酮、总酚、DPPH·清除力和总抗氧化力产生显著影响,总黄酮、总酚和总抗氧化力的最大值出现在19 d,DPPH·清除力的最大值出现在24 d。不同菌种对菌质的总黄酮、总酚、DPPH·清除力和总抗氧化力产生显著影响。灵芝的总黄酮均值最高,猴头菇的总酚、DPPH·清除力和总抗氧化力的均值最高。研究发现菌质的活性物质与总抗氧化力之间的相关性因菌种而各异。综合考虑,猴头菇在固态发酵14 d菌质的各指标表现优异。
Based on Ganoderma lucidum,Hericium erinaceus,Pleurotus ostreatus and Pleurotus eryngii,we investigated the effects of both the culture time and the edible and medicinal fungi on the total flavonoid content,total phenolic content,DPPH·scavenging rate,and total antioxidant capacity in the solid fermentation substance.The maximum value of each indicator occurred at different times.The culture time significantly effected the total phenolic of the fermented substance for P.ostreatus and the DPPH·scavenging capacity and total antioxidant capacity for G.lucidum,H.erinaceus and P.ostreatus.The maximum value of the total phenolic content occurred at 24 d in the fermented substance for P.ostreatus and both DPPH·scavenging rate and total antioxidant capacity occurred at 24 d for G.lucidum,at 14 d for H.erinaceus,and at 14 d for P.ostreatus.The culture time significantly effected the total flavonoid content,total phenolic content,DPPH·scavenging rate and total antioxidant capacity of the fermented substance for P.eryngii.The maximum value of the total flavonoid content,total phenolic content and total antioxidant capacity occurred at 19 d in the fermented substance for P.eryngii,and DPPH·scavenging capacity occurred at 24 d.The different strains significantly effected the total flavonoids,total phenols,DPPH·scavenging capacity and total antioxidant capacity.The average value of the total flavonoids of the fermented substance for G.lucidum was the highest in four edible and medicinal fungi,and the average values of the total phenolic content,DPPH·scavenging rate and total antioxidant capacity for H.erinaceus were the highest.It was found that the correlation between the active substances and the total antioxidant capacity varied by strains.On the whole,the quality of the fermented substance for H.erinaceus for 14 d was excellent.