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- Title
以黃豆渣和米糠製備茯苓固態發酵產物之活性成分和 抗氧化活性的研究.
- Authors
陳彥卉; 嚴玉芬; 陳淑德
- Abstract
Soybean residue and rice bran are agricultural by-products that have rich in nutrients and active components. If they are media for Poria cocos solid-state fermentation, not only the cost of raw materials is reduce, but also the economic value and application of soybean residue and rice bran is improved. Therefore, in this study, different ratios of soybean residue and rice bran were as solid-state media for Poria cocos solidstate fermentation, and then analyzed their active components and antioxidant activities. The results showed that as the proportion of rice bran in the mixed media and fermentation days increasing, the contents of crude polysaccharides, crude triterpenes in the fermented products tended to increase. However, considering factors such as time and cost, the ratio of soybean residue to rice bran was 1 : 1 with 40% water content as Poria cocos solid-state fermented medium and cultivated at 25°C for 30 days. The Poria cocos solid-state fermented product had 9.83% crude polysaccharide and 4.43% crude triterpenoids. The water and ethanol extraction yields from Poria cocos solid-state fermented products were 14.25% and 15.08% by microwave extraction, respectively. Their total polyphenol contents were 5.65 and 3.53 mg gallic acid equivalent/g DW, and flavonoid contents were 0.47 and 0.36 mg quercetin equivalent/g DW from water and ethanol extracts, respectively. Both the water and ethanol extracts had high antioxidant activities such scavenging DPPH free radicals, chelating ferrous ion capacity and reducing power, but they were no significant difference ( p > 0.05). In addition, 200 mg/L of the ethanol extract of Poria cocos solid-state fermented products, zebrafish animal experiments had also verified that it has antioxidant activity. Therefore, soybean residue and rice bran can be for Poria cocos solid-state fermentation to develop health products.
- Publication
Taiwanese Journal of Agricultural Chemistry & Food Science, 2021, Vol 59, Issue 4, p139
- ISSN
1605-2471
- Publication type
Article
- DOI
10.6578/TJACFS.202112_59(4).0004