| 摘要: |
| 采用响应面分析方法对灵芝发酵粉的培养基进行优化,并对发酵粉的营养成分进行测定。试验结果表明:灵芝固体发酵培养基各成分质量分数为,小麦24%、大豆粉12%、玉米64%,其中玉米粉碎颗粒度为8目,菌质灵芝粗多糖质量分数达到3.27%。灵芝发酵可以将基质中淀粉和粗脂肪的质量分数分别降低43.27%和9.76%,还原糖、蛋白质和维生素B1的质量分数分别增加了684%、35.94%和167%;基质中氨基酸质量分数增加了7%,人体必需氨基酸中除赖氨酸外其余均得到提高。 |
| 关键词: 灵芝 固态发酵 培养基优化 营养成分分析 |
| DOI：10.11841/j.issn.1007-4333.2011.01.015 |
| 投稿时间：2010-05-11 |
| 基金项目:山西省科技厅青年科学基金项目(2007021042); 山西省科技厅高等学校科技开发项目(20101125) |
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| Optimization of solid-state fermentation medium of Ganoderma lucidumand nutrition component analysis |
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GAO Wen-geng1, SHANG Nan2, FAN Ming-tao3, LI Ping-lan2
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| (1.Department of Life Sciences,Yuncheng University,Yuncheng 044000,China;2.College of Food Science and Engineering,China Agriculture University,Beijing 100083,China;3.College of Food Science and Engineering,Northwest Agriculture and Foresty University,Yangling 712100,China) |
| Abstract: |
| The solid-state fermentation medium of Ganoderma lucidum was optimized by the response surface methodology.And the nutrient component of powder fermentated by Ganoderma lucidum was tested,so as to provide a reference for further development of functional food.The results showed that the optimal medium formulations of solid-state fermentation by Ganoderma lucidum were 24% wheat,12% soybean flour and 64% corn powder of 8 mesh.The result of validation test indicated that the polysaccharide content was 3.27% under the optimum conditions.The analysis of nutritional components of substrate before and after fermentation showed that the solid-state fermentation of Ganoderma lucidum could reduce the content of starch and crude fat in the substrate by 43.27% and 9.76%,respectively ,and increase the content of reducing sugar,protein and vitamine B1 by 684%、35.94% and 167%,respectively.According to amino acid analysis,it was found that the amino acid content increased by 7% after Ganoderma lucidum fermentation,moreover the content of all the essential amino acids except lysine increased. |
| Key words: Ganoderma lucidum solid-state fermentation optimization nutrition component analysis |
