槟榔蒂水提物对3种食用菌菌丝体品质及抗氧化活性的影响
目的:再利用槟榔副产物——槟榔蒂,并提高食用菌菌丝体品质.方法:以平菇、榆黄蘑、金针菇为供试菌种,以菌丝长速、生物量、菌丝体活性成分含量、抗氧化活性为指标,研究槟榔蒂水提物对3种菌菌丝体品质以及菌种生长代谢相关酶活性和变化趋势的影响.结果:槟榔蒂水提物添加量为6.4 mg/mL时,平菇生长效果最好,添加量为4.8 mg/mL时,榆黄蘑、金针菇生长效果最好;与对照组相比,添加4.8～6.4 mg/mL槟榔蒂水提物时,菌丝体活性成分含量显著提高,其中平菇、榆黄蘑、金针菇菌丝体三萜含量分别提高95.24％,70.91％,75.00％;槟榔蒂水提物提高了菌丝体抗氧化活性,菌丝体抗氧化活性由大到小依次为...
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| Published in | 食品与机械 Vol. 39; no. 1; pp. 170 - 178 |
|---|---|
| Main Authors | , , , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
黑龙江省森林食品资源利用重点实验室,黑龙江 哈尔滨 150040%东北林业大学林学院,黑龙江 哈尔滨 150040%海南华创槟榔研究院,海南 海口 570100%海南口味王科技发展有限公司,海南 万宁 571501
2023
东北林业大学林学院,黑龙江 哈尔滨 150040 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1003-5788 |
| DOI | 10.13652/j.spjx.1003.5788.2022.80594 |
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| Abstract | 目的:再利用槟榔副产物——槟榔蒂,并提高食用菌菌丝体品质.方法:以平菇、榆黄蘑、金针菇为供试菌种,以菌丝长速、生物量、菌丝体活性成分含量、抗氧化活性为指标,研究槟榔蒂水提物对3种菌菌丝体品质以及菌种生长代谢相关酶活性和变化趋势的影响.结果:槟榔蒂水提物添加量为6.4 mg/mL时,平菇生长效果最好,添加量为4.8 mg/mL时,榆黄蘑、金针菇生长效果最好;与对照组相比,添加4.8～6.4 mg/mL槟榔蒂水提物时,菌丝体活性成分含量显著提高,其中平菇、榆黄蘑、金针菇菌丝体三萜含量分别提高95.24％,70.91％,75.00％;槟榔蒂水提物提高了菌丝体抗氧化活性,菌丝体抗氧化活性由大到小依次为榆黄蘑>金针菇>平菇;槟榔蒂水提物在一定程度上提高了3种菌的淀粉酶、纤维素酶、木聚糖酶、漆酶活性,但对酶活性变化趋势的影响不显著.结论:添加适量槟榔蒂水提物可有效提高3种食用菌的菌丝体品质和抗氧化活性. |
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| AbstractList | 目的:再利用槟榔副产物——槟榔蒂,并提高食用菌菌丝体品质.方法:以平菇、榆黄蘑、金针菇为供试菌种,以菌丝长速、生物量、菌丝体活性成分含量、抗氧化活性为指标,研究槟榔蒂水提物对3种菌菌丝体品质以及菌种生长代谢相关酶活性和变化趋势的影响.结果:槟榔蒂水提物添加量为6.4 mg/mL时,平菇生长效果最好,添加量为4.8 mg/mL时,榆黄蘑、金针菇生长效果最好;与对照组相比,添加4.8～6.4 mg/mL槟榔蒂水提物时,菌丝体活性成分含量显著提高,其中平菇、榆黄蘑、金针菇菌丝体三萜含量分别提高95.24％,70.91％,75.00％;槟榔蒂水提物提高了菌丝体抗氧化活性,菌丝体抗氧化活性由大到小依次为榆黄蘑>金针菇>平菇;槟榔蒂水提物在一定程度上提高了3种菌的淀粉酶、纤维素酶、木聚糖酶、漆酶活性,但对酶活性变化趋势的影响不显著.结论:添加适量槟榔蒂水提物可有效提高3种食用菌的菌丝体品质和抗氧化活性. |
| Author | 马银鹏 潘飞兵 包怡红 赖章飞 匡凤娇 贾雨彤 |
| AuthorAffiliation | 东北林业大学林学院,黑龙江 哈尔滨 150040;黑龙江省森林食品资源利用重点实验室,黑龙江 哈尔滨 150040%东北林业大学林学院,黑龙江 哈尔滨 150040%海南华创槟榔研究院,海南 海口 570100%海南口味王科技发展有限公司,海南 万宁 571501 |
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| Keywords | 液体发酵 金针菇 代谢产物 槟榔蒂 抗氧化 榆黄蘑 平菇 |
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| Title | 槟榔蒂水提物对3种食用菌菌丝体品质及抗氧化活性的影响 |
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