期刊论文

中文

现代食品科技

1673-9078

2023

39

4

88-95

10.13982/j.mfst.1673-9078.2023.4.0523

QL20210169:湖南省研究生科研创新项目

本校为第一机构

采用冠突散囊菌固态发酵罗汉果渣,对罗汉果渣总皂苷、多酚、总黄酮及粗多糖的含量变化以及与其β-葡萄糖苷酶、纤维素酶、α-淀粉酶及蛋白酶活性的相关性进行分析,同时研究其发酵过程中抗氧化活性的变化.结果表明,发酵过程中罗汉果渣总皂苷、多酚、总黄酮及多糖的含量都呈先增加后减少的趋势,分别在第6、8、6和6天达到最大值11.36、3.08、10.42和8.34 mg/g,,是未发酵组的1.42倍、2.37倍、2.53倍及1.90倍.β-葡萄糖苷酶、纤维素酶、α-淀粉酶及蛋白酶活性分别在第8、6、8和8天达到最大值57.91、153.06、69.42和85.30 U/g,总皂苷、总黄酮和粗多糖含量的变化与纤维素酶活性和蛋白酶活性具有显著正相...

Siraitia grosvenorii pomace was fermented by Eurotium cristatum. Changes in the contents of total saponins, polyphenols, total flavones and crude polysaccharides and their correlations with the activities of β-glucosidase, cellulase, α-amylase and protease were analyzed. Meanwhile, the changes in antioxidant activity were examined during the fermentation process. The results showed that the contents of total saponins, polyphenols, total flavonoids and polysaccharides in the Siraitia grosvenorii pomace increased first and then decreased during...