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核农学报  2015 

木耳黑色素的发酵制备及其清除自由基活性研究

DOI: 10.11869/j.issn.100-8551.2015.02.0304, PP. 304-312

Keywords: 木耳,黑色素,发酵,响应面,清除自由基活性

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Abstract:

黑色素具有抗氧化、清除自由基、刺激免疫等一系列的生物活性。本文以深层发酵法制备木耳黑色素,并对木耳黑色素进行体外抗氧化作用研究,考察了碳、氮源、金属离子对木耳菌产黑色素的影响,用Box-Behnken设计结合响应面分析法优化了发酵培养基组成。结果表明,最佳发酵培养基为:酪蛋白0.747%、可溶性淀粉1.726%、CaCO30.140%,在此条件下木耳黑色素的产量可达170.37mg·L-1。在一定范围内,发酵制备的木耳黑色素具有较强的清除超氧阴离子自由基和ABTS阳离子自由基能力。木耳黑色素是一个天然和有效的抗氧化剂,深层发酵是生产这一活性物质的有效方法。本研究为木耳黑色素的工业发酵生产奠定了基础。

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