利用废弃茶叶渣改进银耳培养的探索
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摘要
改进银耳培养方法,探索出合适的茶叶及茶叶水配比,探索银耳中多酚含量的增加情况。通过向银耳培养料中添加不同比例的茶叶及茶叶水进行培养,索氏提取法进行回流提取多酚,福林-酚比色法测定多酚含量。结果表明:向培养基中添加2 g茶叶,且每天使用10 mL水浇灌,所培养的银耳中多酚含量最高,其含量高达7.2 mg/g。
The cultivation method of Tremella fuciformis was improved. The study aims to explore a reasonable ratio of tea and tea water to increase polyphenols content in Tremella fuciformis. The proportion was adjusted in the culture material of tremella. Then refluxed extraction of Tremella polyphenols and determination of polyphenols were carried by Soxhlet extractor and Folin-phenol colorimetric method. The results showed that the highest content of polyphenols in Tremella fuciformis was the way that 2 g medium and 10 mL water daily used. The content of polyphenols was as high as 7.2 mg/g.
The cultivation method of Tremella fuciformis was improved. The study aims to explore a reasonable ratio of tea and tea water to increase polyphenols content in Tremella fuciformis. The proportion was adjusted in the culture material of tremella. Then refluxed extraction of Tremella polyphenols and determination of polyphenols were carried by Soxhlet extractor and Folin-phenol colorimetric method. The results showed that the highest content of polyphenols in Tremella fuciformis was the way that 2 g medium and 10 mL water daily used. The content of polyphenols was as high as 7.2 mg/g.
引文
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[2]颜军,郭晓强,邬晓勇,等.银耳茶的研制及其抗自由基的研究[J].食品科技,2006,31(10):205-207.
[3]黄秀锦.银耳多糖的提取、分离、纯化及其功能性质研究[J].食品科学,2008,29(1):134-136.
[4]刘树兴,杜丁,花俊丽.黑果枸杞多糖的分离纯化及抗氧化活性研究[J].食品工业,2016,37(12):134-137.
[5]XU W,SHEN X,YANG F,et al.Protective effect of polysaccharides isolated from Tremella fuciformis against radiation-induced damage in mice[J].Journal of Radiation Research,2012,53(3):353-360.
[6]SHI ZW,LIU Y,XU Y,et al.Tremella Polysaccharides attenuated sepsis through inhibiting abnormal CD4?CD25(high)regulatory T cells in mice[J].Chinese Journal of Immunology,2014,288(1/2):60-65.
[7]JAWORSKA G,POGON K,BERNAS E,et al.Vitamins,phenolics and antioxidant activity of culinary prepared Suillus luteus(L)Roussel mushroom[J].LWT-Food Science and Technology,2014,59(2):701-706.
[8]姚文华,邱承军.超声波提取杏鲍菇多酚工艺的响应面法分析[J].食品研究与开发,2012,33(9):64-68.
[9]王俏,邹阳,钟耕,等.多酚类单体物质抗氧化活性的研究[J].食品工业科技,2011(1):137-140.
[10]高愿军,高雪丽,司俊娜,等.桦褐孔菌多酚清除自由基作用的稳定性研究[J].食品工业科技,2009,30(10):107-109.
[11]高愿军,王娟娟,龙姣妍,等.桦褐孔菌多酚在小鼠血清中的抗氧化作用研究[J].食品工业科技,2010,31(9):331-333.
[12]郭新竹,宁正祥.天然酚类化合物及其保健作用[J].食品工业,2002,23(3):28-29.
[13]丁湖广.银耳生物学特性及栽培技术(二)-银耳的栽培季节与培养料制袋[J].食药用菌,2012,20(6):325-329.
[14]陈龙,李文峰,令博,等.金耳、银耳、木耳多酚提取及其抗氧化活性[J].食品科学,2011,32(20):52-56.
[15]李巨秀,李利霞,曾王旻,等.燕麦多酚化合物提取工艺及抗氧化活性的研究[J].中国食品学报,2010,10(5):14-21.