王渊鹏,孙启铖,张名义,师旗辉,潘龙,廖爱美,惠明,杨盛茹,侯银臣

• 1:河南工业大学生物工程学院
• 2:河南省小麦生物加工与营养功能重点实验室
• 3:河南牧业经济学院食品与生物工程学院

摘要(Abstract)：

该研究以枸杞叶为原料，采用3种混菌发酵体系(体系Ⅰ:血红密孔菌+融合魏斯氏菌；体系Ⅱ:血红密孔菌+枯草芽孢杆菌；体系Ⅲ:血红密孔菌+高地芽孢杆菌),探究混菌发酵对枸杞叶营养特性和功能活性的影响。结果表明，混菌发酵显著改变了枸杞叶的理化性质，其游离氨基酸总含量显著降低3.23%～12.88%(P<0.05),但疏水氨基酸(体系Ⅰ)和碱性氨基酸(体系Ⅲ)的比例分别提高至51.37%和18.39%。发酵后总蛋白浓度显著提高34.7%～51.5%(P<0.05),其中体系Ⅰ蛋白含量最高(127.47 mg/mL)。发酵后体系Ⅰ直链淀粉分解率最优(降低51.8%),支链淀粉保留率提高94.4%。不溶性膳食纤维含量显著降低18.0%～24.0%(P<0.05)。植物总酚含量因微生物代谢普遍显著降低(P<0.05),其中体系Ⅱ降解最显著(降低11.7%)。在抗氧化活性方面，体系Ⅰ在DPPH自由基、ABTS自由基和—OH自由基清除率上分别提高34.8%、23.5%和9.4%,表明其通过协同代谢促进抗氧化物质的释放与转化。综上，血红密孔菌与融合魏斯氏菌组合(体系Ⅰ)能有效提高枸杞叶的营养品质与功能活性，为开发枸杞叶功能性食品提供了理论支撑，同时为混菌发酵机制研究提供了初步参考。

关键词(KeyWords)： 枸杞叶;混菌发酵;氨基酸;膳食纤维;基础特性

Abstract:

Keywords:

基金项目(Foundation): 河南省重大公益专项研发计划项目(201300110300);; 中原学者工作站资助项目(224400510026);; 河南省联合基金项目(252301420054)

作者(Author): 王渊鹏,孙启铖,张名义,师旗辉,潘龙,廖爱美,惠明,杨盛茹,侯银臣

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