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

Study on Active Components and Antioxidant Activities of Poria cocos Solid-state Fermented Product Prepared from Soybean Residue and Rice Bran

10.6578/TJACFS.202112_59(4).0004

陳彥卉(Yen-Hui Chen)；嚴玉芬(Yu-Fen Yen)；陳淑德(Su-Der Chen)

茯苓 ； 固態發酵 ； 黃豆渣 ； 米糠 ； 抗氧化活性 ； Poria cocos ； Solid-state fermentation ； Soybean residue ； Rice bran ； Antioxidant activity

臺灣農業化學與食品科學

59卷4期（2021 / 12 / 01）

139 - 148

繁體中文

黃豆渣和米糠為含有豐富的營養成分和活性成分的農業副產品，若將其作為茯苓固態發酵的基質，不僅可以降低原料成本，又能提升豆渣和米糠的經濟價值與應用。故本研究將豆渣和米糠依不同比例混合成固態基質進行茯苓固態發酵，再分析其活性成分和抗氧化活性。結果顯示，隨著混合基質中米糠比例增加和發酵天數增加，發酵產物中的粗多醣、粗三萜皆有增加的趨勢，但考慮時間成本等因素，選擇水分含量40%、等比例的黃豆渣和米糠作為基質，控制基質的水分含量為40%，在25℃發酵30天作為茯苓固態發酵條件，經殺菌、乾燥和磨粉後分析發酵產物含有9.83%粗多醣和4.43%粗三萜，且利用微波萃取的水和乙醇萃取率分別為14.25%和15.08%，且總多酚含量分別為5.65和3.53 mg gallic acid equivalent/g DW，類黃酮含量分別為0.47和0.36mg quercetin equivalent/g DW，不過水萃取物和乙醇萃取物皆具有抗氧化活性，但二者並無顯著差異（p ＞ 0.05）。另外200 mg/L的茯苓固態發酵產物之乙醇萃取物可避免斑馬魚動胚胎免受過氧化氫傷害，驗證實具有抗氧化活性，故可利用黃豆渣和米糠可進行茯苓固態發酵以開發保健產品。

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 solid-state 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.

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