金针菇水提液抗氧化活性的发酵条件优化

摘要

以干制金针菇水提液为基质，采用纳豆芽孢杆菌进行发酵，探究发酵工艺的优化和发酵前后抗氧化性的变化。结果表明：发酵后的金针菇水提液相比发酵前具有更强的DPPH清除能力和还原能力，但两者ORAC值并无显著性差异。%This study has used water extract of dry enoki as matrix, and applied Bacillus natto for fermentation, in order to explore fermentation process optimization and the change in resistance to oxidation before and after fermentation. The results showed that under the best scheme for fermentation, water extract of enoki after fermentation had a stronger DPPH scavenging power and reducing power than before fermentation, but the two ORAC values had no signiifcant difference.