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茶叶科学 ›› 2016, Vol. 36 ›› Issue (3): 268-276.doi: 10.13305/j.cnki.jts.2016.03.006

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茯砖茶“金花”菌的分离、鉴定及转化葛根产物研究

胡谢馨1, 易有金1,*, 柏连阳2, 李高阳3, 周红丽1, 周金伟1, 夏菠1   

  1. 1. 湖南农业大学食品科技学院 食品科学与生物技术湖南省重点实验室,湖南 长沙 410128;
    2. 湖南省农业科学院,湖南 长沙 410128;
    3. 湖南省农产品加工研究所,湖南 长沙 410128
  • 收稿日期:2015-08-17 出版日期:2016-06-15 发布日期:2019-08-23
  • 通讯作者: *,yiyoujin@163.com
  • 作者简介:胡谢馨,女,硕士研究生,主要从事食品微生物方面的研究。
  • 基金资助:
    国家科技支撑计划项目(2015BAD16B00、2015BAD16B01)、国家自然基金项目(31071738、31000827)、湖南省教育厅重点项目(15A082)

Research on Separation, Identification and Transformation Products Transformed Kudzu Root of ′Jinhua′ Fungus

HU Xiexin1, YI Youjin1,*, BO Lianyang2, LI Gaoyang3, ZHOU Hongli1, ZHOU Jinwei1, XIA Bo1   

  1. 1. Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;
    2. Hunan Academy of Agriculture Sciences, Changsha 410128, China;
    3. Institute of Agro-product Processing Science and Technology, Hunan Provincial Academy of Agricultural Science, Changsha 410128, China
  • Received:2015-08-17 Online:2016-06-15 Published:2019-08-23

摘要: 为研究茯砖茶中“金花”菌是否能在葛根上生长,并进行生物转化,得到活性更高的发酵产物。从茯砖茶中分离出一株优势菌株LS1,并进行鉴定;以野葛、粉葛、葛渣为底物进行固体发酵,以DPPH自由基清除法比较发酵前后产物抗氧化活性,并测定了总黄酮含量及采用高效液相色谱法检测葛根素质量浓度。结果表明,LS1经形态学观察及ITS-5.8S rDNA序列分析,鉴定为冠突散囊菌Eurotium cristatum,GenBank登录号为KR812327;野葛、粉葛、葛渣固体发酵后总黄酮和葛根素含量分别提高了15.97%、12.33%、20.69%和20.48%、7%、20.29%。

关键词: "金花"菌, 葛根, 发酵, 鉴定, 抗氧化, 葛根素

Abstract: In order to research whether the ′Jinhua′ fungus grow on and biotransformate kudzu root, get higher active fermentation products, one of advantages of strain was isolated from Fuzhuan Tea, named it as LS1. Pueraria lobata, its in the wild as the substrates in solid-state fermentation. DPPH radical scavenging capacities of fermentation products were investigated, making a determination of the contents of total flavone and fermentation products of puerarin were detected by high performance liquid chromatography. The result show that LS1 was identified preliminarily as Eurotium cristatum with GenBank accession number of KR812327 by morphological characteristics and the analysis of ITS-5.8S rDNA region. The contents of total flavone and puerarin were improved 15.97%、12.33%、20.69% and 20.48%、7%、20.29%, respectively.

Key words: ‘Jinhua’ fungus, kudzu root, fermentation, identification, antioxidant activity, puerarin

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