焦 捷¹，雷梅英^2#，王树林^2*

（1.青海高等职业技术学院，青海海东 810700；2.青海大学农牧学院，青海西宁 810016）

摘要：以青稞为原料，利用羊肚菌菌丝体固态发酵青稞，研究发酵过程中营养成分（总淀粉、可溶性蛋白、生物量、β-葡聚糖）、活性成分（总三萜、γ-氨基丁酸、多酚、多糖）及抗氧化特性（ABTS⁺自由基清除力、DPPH自由基清除力、超氧阴离子自由基清除力、总抗氧化能力）的变化。结果表明：发酵后青稞的主要营养及活性成分均发生了显著变化。随着发酵时间延长，生物量、可溶性蛋白、总三萜及总酚含量上升，γ-氨基丁酸、多糖含量先上升后下降，总淀粉、β-葡聚糖含量下降。此外，羊肚菌固态发酵青稞使其游离态提取物的抗氧化能力升高；结合态提取物的ABTS⁺自由基清除能力升高，超氧阴离子自由基清除能力和DPPH自由基清除能力保持稳定。相关性分析表明，羊肚菌发酵过程中青稞总淀粉、β-葡聚糖、可溶性蛋白、总三萜、γ-氨基丁酸、生物量和游离酚含量可以作为评估酚类物质含量及抗氧化活性的指标，羊肚菌固态发酵青稞后，青稞营养、活性成分及抗氧化能力得到提升。

关键词：青稞；羊肚菌；固态发酵；营养成分；活性成分；抗氧化

中图分类号：TS210 文献标识码：A 文章编号：1674-506X（2023）04-0037-0007

Study on Changes of Nutrition，Active Components and Antioxidant Properties of Highland Barley Solid-fermented by Morchella

JIAO Jie¹，LEI Meiying^2#，WANG Shulin^2*

(1.Qinghai Higher Vocational and Technical Institute, Haidong Qinghai 810700, China; 

2.College of Agriculture and Animal Husbandry, Qinghai University, Xining Qinghai 810016, China)

Abstract：In this study, Morchella was used as a fermentation strain to fermented highland barley in solid-state. The nutrient components (total starch, soluble protein, biomass, β-glucan), active components (total triterpene, γ- aminobutyric acid, polyphenols, polysacch-aride) and antioxidant properties (ABTS⁺ radical scavenging power, DPPH radical scavenging power, superoxide anion radical scavenging capacity, total antioxidant capacity) during fermentation were determined to evaluate the changes. The results showed that the main nutrients and active components of highland barley have changed significantly after fermentation. The content of biomass, soluble protein, total triterpenes and total phenols increased, the content of γ-aminobutyric acid and polysaccharides increased first and then decreased, the content of total starch and β- glucan decreased with the extension of fermentation time. In addition, morel solid- state fermentation of highland barley increases the antioxidant capacity of the free extract; the combined extract has increased ABTS⁺ radical scavenging power, superoxide anion radical scavenging capacity and DPPH radical scavenging power remain stable. Correlation analysis showed that the total barley starch, β-glucan, soluble protein, total triterpene, γ-aminobutyric acid, biomass and free phenol content in the fermentation process of Morchella can be used as indicators to evaluate the content of phenolic substances and antioxidant activity. After Morchella fermented，the nutrients, active ingredients and antioxidant capacity of highland barley are improved.

Keywords：highland barley; Morchella; solid fermentation; nutrition; active components; antioxidation

doi：10.3969/j.issn.1674-506X.2023.04-006

收稿日期：2023-03-28

作者简介：焦捷（1994-），女，硕士，助教。研究方向：食品加工与安全。

#共同第一作者：雷梅英（2000-），女，本科。研究方向：天然活性产物及功能产物。

*通信作者：王树林（1970-），男，博士，教授。研究方向：青藏高原特色食品资源开发。

引用格式：焦捷,雷梅英,王树林.羊肚菌固态发酵青稞的营养、活性成分及抗氧化特性变化研究[J].食品与发酵科技,2023,59(4):37-43.