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食品研究与开发:2016,37(5):130-133
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桦褐孔菌发酵糙米混合物及产物活性成分分析
王艳梅,郭洪玲,王艳玲,王雅珍
(黑龙江工业学院 环境工程系,黑龙江 鸡西 158100)
Studies on Inonotus Obliquus Fermented Brown Rice Mixture and Analysis of Active Ingredients of Fermentation Product
WANG Yan-mei, GUO Hong-ling,WANG Yan-ling, WANG Ya-zhen
(Department of Environmental Engineering, Heilongjiang University of Technology, Jixi 158100, Heilongjiang, China)
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投稿时间:2015-10-09    
中文摘要: 以糙米、玉米和红小豆组成混合物为基质,用桦褐孔菌固体发酵并对产物中总三萜、多酚和多糖进行测定。结果 表明:玉米、红小豆和糙米等混合物经粉碎过 10 目筛后的基质发酵效果最好,总三萜和多酚含量分别达到最大值 6.27 mg/g 和 22.48 mg/g,发酵效果好导致多糖消耗大,此时基质中多糖含量最低为 10.57 mg/g;玉米相比糙米更能促 进桦褐孔菌生长。
Abstract:A mixture sample comprised of Corn,Red adzuki bean,brown rice served as substrate. After Inonotus obliquus solid fermentation,the content of total triterpenoid,Polyphenols and polysaccharides were measured respectively. Results show that,substrate fermentation achieved the best results under the right conditions that Corn,Red adzuki bean and brown rice were mixed together by crushing,screening through mesh size of 10. The content of polysaccharides,Polyphenols reached maximum 6.27 mg/g and 22.48 mg/g respectively,but good fer鄄 mentation effect resulted in high polysaccharides consumption. At this point,the content of polysaccharides of the substrate was the lowest,10.57 mg/g. Corn can improve the growth of Inonotus obliquus much more than brown rice.
文章编号:201605032     中图分类号:    文献标志码:A
基金项目:2015 年黑龙江省大学生创新创业训练计划指导项目 (201511445007)
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