安徽农业科学
安徽農業科學
안휘농업과학
JOURNAL OF ANHUI AGRICULTURAL SCIENCES
2009年
31期
15429-15430,15437
,共3页
张东升%夏荣光%张凌裳%王红连%杜郭君%赵晓联
張東升%夏榮光%張凌裳%王紅連%杜郭君%趙曉聯
장동승%하영광%장릉상%왕홍련%두곽군%조효련
葛根%灵芝%生物量%羟自由基%超氧阴离子
葛根%靈芝%生物量%羥自由基%超氧陰離子
갈근%령지%생물량%간자유기%초양음리자
Radix pueraiae%Lucidum%Biomass%Hydroxyl radical%Superoxide anion
[目的]研制一种具有抗氧化作用的新型保健食品并研究其体外抗氧化活性.[方法]以灵芝为发酵菌株,葛根为发酵基质中的添加物,研究了葛根对灵芝菌丝体生长和发酵产物体外清除自由基活性的影响.[结果]葛根添加量为60 g/L时,灵芝的生物量达最大值,即(9.76±0.37) g/L,比对照高2.82 g/L.葛根具有清除羟自由基和超氧阴离子的能力,添加葛根的灵芝发酵产物的对羟自由基和超氧阴离子的清除效果明显比单独灵芝发酵好.当葛根浓度为20、40、60、80和100 g/L时,发酵产物对羟自由基的清除率分别为67.2%、78.5%、84.9%、86.4%和87.3%,对超氧阴离子的清除率分别为35.42%、41.67%、46.88%、44.79%和45.88%.[结论]该研究为开发具有抗氧化作用的新型灵芝发酵保健食品提供了理论基础.
[目的]研製一種具有抗氧化作用的新型保健食品併研究其體外抗氧化活性.[方法]以靈芝為髮酵菌株,葛根為髮酵基質中的添加物,研究瞭葛根對靈芝菌絲體生長和髮酵產物體外清除自由基活性的影響.[結果]葛根添加量為60 g/L時,靈芝的生物量達最大值,即(9.76±0.37) g/L,比對照高2.82 g/L.葛根具有清除羥自由基和超氧陰離子的能力,添加葛根的靈芝髮酵產物的對羥自由基和超氧陰離子的清除效果明顯比單獨靈芝髮酵好.噹葛根濃度為20、40、60、80和100 g/L時,髮酵產物對羥自由基的清除率分彆為67.2%、78.5%、84.9%、86.4%和87.3%,對超氧陰離子的清除率分彆為35.42%、41.67%、46.88%、44.79%和45.88%.[結論]該研究為開髮具有抗氧化作用的新型靈芝髮酵保健食品提供瞭理論基礎.
[목적]연제일충구유항양화작용적신형보건식품병연구기체외항양화활성.[방법]이령지위발효균주,갈근위발효기질중적첨가물,연구료갈근대령지균사체생장화발효산물체외청제자유기활성적영향.[결과]갈근첨가량위60 g/L시,령지적생물량체최대치,즉(9.76±0.37) g/L,비대조고2.82 g/L.갈근구유청제간자유기화초양음리자적능력,첨가갈근적령지발효산물적대간자유기화초양음리자적청제효과명현비단독령지발효호.당갈근농도위20、40、60、80화100 g/L시,발효산물대간자유기적청제솔분별위67.2%、78.5%、84.9%、86.4%화87.3%,대초양음리자적청제솔분별위35.42%、41.67%、46.88%、44.79%화45.88%.[결론]해연구위개발구유항양화작용적신형령지발효보건식품제공료이론기출.
[ Objective ] The purpose was to prepare a new type of health food with antioxidation effects and study its antioxidant activity in vitro. [ Method] With lucidum as fermentation strain, radix pueraiae as additive in fermentation matrix, the influences of radix pueraiae on the growth of lucidum mycelia and the activity of scavenging free radicals in vitro of fermentation products were studied. [ Result] When the addition amount of radix pueraiae was 60 g/L, the biomass of lucidum reached its maximum (9. 76±0. 37) g/L and it was increased 2. 82 g/L than CK. The biomass of lucidum in CK was 2. 82 g/L. The radix pueraiae had ability of scavenging hydroxyl radical and su peroxide anion and the scavenging effects on hydroxyl radical and superoxide anion of products from lucidum fermentation with radix pueraiae were obviously better than that of products from lucidum fermentation without radix pueraiae. When the concn. of radix pueraiae were 20, 40, 60, 80 and 100 g/L, the scavenging rates of fermentation products on hydroxyl radical were 67.2% , 78.5% , 84.9% , 86.4% and 87. 3% resp. and their scavenging rales on superoxide anion were 35.42% , 41.67% , 46. 88% , 44.79% and 45. 88% resp. [ Conclusion] The study supplied theoretical basis for developing the new type of health food with antioxidation effects through lucidum fermentation.
