CAJ | 학술논문

研究以黑曲、米曲、红曲分别发酵薏苡仁,然后对发酵液中多肽、总糖、多酚、DPPH自由基清除率进行测定,以考察不同曲霉发酵过程中,薏苡仁发酵液中的各种物质含量及抗氧化性变化.结果表明:发酵过程中多肽含量、总酚含量、蛋白质水解度、DPPH自由基清除率都随着发酵时间的延长而不断增加.以黑曲霉发酵时各指标分别达到6.14mg/ml、0.10mg/ml、24.9%、10.2%;以米曲霉发酵时各指标分别达到2.58mg/ml、0.089mg/ml、31.1%、10.4%;以红曲霉发酵时各指标分别为2.93mg/ml、0.086mg/ml、14.7%、18.9%.发酵过程中总糖的含量黑曲霉组、米曲霉组均上升,各达到84.0mg/ml、76.1mg/ml;而红曲霉发酵后总糖含量下降明显,降至8.5mg/ml.
연구이흑곡、미곡、홍곡분별발효의이인,연후대발효액중다태、총당、다분、DPPH자유기청제솔진행측정,이고찰불동곡매발효과정중,의이인발효액중적각충물질함량급항양화성변화.결과표명:발효과정중다태함량、총분함량、단백질수해도、DPPH자유기청제솔도수착발효시간적연장이불단증가.이흑곡매발효시각지표분별체도6.14mg/ml、0.10mg/ml、24.9%、10.2%;이미곡매발효시각지표분별체도2.58mg/ml、0.089mg/ml、31.1%、10.4%;이홍곡매발효시각지표분별위2.93mg/ml、0.086mg/ml、14.7%、18.9%.발효과정중총당적함량흑곡매조、미곡매조균상승,각체도84.0mg/ml、76.1mg/ml;이홍곡매발효후총당함량하강명현,강지8.5mg/ml.
In this study, coix seeds were subjected to fermentation by Aspergillus niger, Aspergillus oryzae and Monascus,respectively. The contents of polypeptides, total sugar and poly phenols were determined to evaluate the change of compositions in coix seeds during the fermentation process. Meanwhile, the scavenging rate of hydrolysates to DPPH free radicals was also determined to evaluate its anti-oxidant activity. Results showed that polypeptide content, total phenols content, degree of hydrolysis and scavenging rate to DPPH free radicals exhibited a gradient increase during the fermentation process. Polypeptide content, total phenols content, degree of hydrolysis and scavenging rate of DPPH free radicals were 6.14 mg/ml, 0.10 mg/ml, 24.9%and 10.2% during Aspergillus niger fermentation; 2.58 mg/ml, 0.089 mg/ml, 31.1% and 10.4% during Aspergillus oryzae fermentation; and 2.93 mg/ml, 0.086 mg/ml, 14.7% and 18.9% during Monascus fermentation. In addition, the content of total sugar exhibited an increase up to 84.0 mg/ml and 76.1 mg/ml, respectively, during Aspergillus niger and Aspergillus oryzae fermentation; whereas the content of total sugar was observed a significant decrease to 8.5 mg/ml during Monascus fermentation.