张梅娟,钱朋智,马天意,赵艳,于跃

• 1:齐齐哈尔大学生命科学与农林学院
• 2:齐齐哈尔大学食品与生物工程学院

摘要(Abstract)：

鉴于黑龙江省丰富的粮食资源及鸡腿菇的广泛分布，该研究通过鉴定野生鬼伞菌株，并系统分析固态发酵对6种谷物活性物质和抗氧化活性的影响，旨在为丰富食用菌种质资源库和谷物的高值化利用提供理论依据。研究结果表明，QDMTGS-01菌株为鸡腿菇。随着发酵时间的延长，6种谷物的总酚含量、总黄酮含量和游离谷氨酸含量均显著增加，均在发酵第15天时达到最大值；粗多糖含量达到最大值时所需的发酵时间不同，玉米、大豆、大米和小米为10 d,小麦为15 d,高粱为0 d。鸡腿菇固态发酵6种谷物的DPPH自由基和ABTS自由基清除能力均显著增强。相关性分析表明，总酚、总黄酮、粗多糖(除高粱外)和游离谷氨酸的含量与DPPH自由基清除率和ABTS自由基清除率呈正相关。总之，除高粱粗多糖含量外，鸡腿菇固态发酵不同谷物有效促进了活性物质的积累，并提高了抗氧化活性，为功能性食品的开发提供了有力支撑。

关键词(KeyWords)： 鸡腿菇;鉴定;固态发酵;谷物;活性物质;抗氧化活性

Abstract:

Keywords:

基金项目(Foundation): 黑龙江省省属高等学校基本科研业务费科研项目(145209322);; 齐齐哈尔大学大学生创新创业训练计划项目(S202510232077)

作者(Author): 张梅娟,钱朋智,马天意,赵艳,于跃

参考文献(References)：

• [1]Nowakowski P,Naliwajko S K,Markiewicz-Zukowska R,et al.The two faces of Coprinus comatus—functional properties and potential hazards[J].Phytotherapy Research,2020,34(11):2932-2944.
• [2]邓源喜，武文君，武杰，等．低盐花生鸡腿菇牛肉酱加工工艺优化[J]．中国调味品，2018,43(9):103-108.
• [3]王纯，戴艳军，孙玥，等．不同品种菌菇加工脆片适宜性评价[J]．食品与机械，2021,37(4):171-175,238.
• [4]王娜．乳酸菌发酵鸡腿菇的工艺优选及促消化功能研究[D]．济南：山东中医药大学，2024.
• [5]黄和升，王海平，陶书中，等．鸡腿菇料酒的制备及功能性成分分析[J]．中国调味品，2021,46(11):128-132,136.
• [6]王毛毛．鸡腿菇醋酿造工艺研究[D]．晋中：山西农业大学，2023.
• [7]Tang Shanshan,Zhao Jia,Liu Chang,et al.Immobilization of Coprinus comatus with magnetic alginate hydrogel microsphere for improving the antioxidant activity of fermentation products[J].Preparative Biochemistry&Biotechnology,2024,54(10):1253-1262.
• [8]Jing Yan,Wang Jinyu,He Yating,et al.Anti-thrombotic effects of Coprinus comatus fibrinolytic enzyme in zebrafish[J].Nutrients,2025,17(14):2358.
• [9]Ratnaningtyas N I,Hernayanti H,Ekowati N,et al.Ethanol extract of the mushroom Coprinus comatus exhibits antidiabetic and antioxidant activities in streptozotocin-induced diabetic rats[J].Pharmaceutical Biology,2022,60(1):1126-1136.
• [10]Atlagic K，??ivic M,Jakovljevic D,et al.Cytotoxic activity of the crude polysaccharides/exopolysaccharides of Coprinus comatus and Coprinellus truncorum[J].Natural Product Research,2022,37(11):1838-1843．
• [11]高健耘．十种药用真菌固态发酵对谷物营养成分的改善[D]．沈阳：辽宁大学，2023.
• [12]Luo Xing,Jing Jihang,Liu Shiliang,et al.Metabolomics analysis of rice fermented by medicinal fungi providing insights into the preparation of functional food[J].Food Chemistry,2024,459:140372.
• [13]Xu Lina,Guo Shang,Zhang Shengwan.Effects of solid-state fermentation with three higher fungi on the total phenol contents and antioxidant properties of diverse cereal grains[J].FEMS Microbiology Letters,2018,365(16):132-140.
• [14]Zhou Xiaolin,Wang Jieying,Shao Gaige,et al.Bidirectional solid-state fermentation of highland barley by edible fungi to improve its functional components,antioxidant activity and texture characteristics[J].Plant Foods for Human Nutrition,2024,79(2):308-315.
• [15]Lin Tong,Li Zhan Yong,Fan Gongjian,et al.Enhancing the nutritional value and antioxidant properties of foxtail millet by solid state fermentation with edible fungi[J].Food Science&Nutrition,2024,12(9):6660-6672.
• [16]Li Qi,Zhu Jiaying,Lyu Xiangying,et al.Alterations in functional constituents and bioactivities of tartary buckwheat via solid-state fermentation with three edible-nedical fungi:a metabolomics-based analysis[J].Food,2025,14(24):4187.
• [17]Liu Weiwei,Dun Mengqian,Liu Xinyuan,et al.Effects on total phenolic and flavonoid content,antioxidant properties,and angiotensin I-converting enzyme inhibitory activity of beans by solid-state fermentation with Cordyceps militaris[J].International Journal of Food Properties,2022,25(1):477-491.
• [18]Huang Liang,Sun Ning,Ban Litong,et al.Ability of different edible fungi to degrade crop straw[J].AMB Express,2019,9(1):4.
• [19]Paludo L C,Biz A P,Goncalves K M,et al.Validation of mathematical models as a tool for prediction ofα-amylase production by Coprinus comatus in a low-cost culture medium[J].Acta Scientiarum Technology,2023,45(1):63415.
• [20]宋琳琳，陈红芝，项丰娟，等．香菇等食用菌固态发酵对白芸豆营养成分及抗氧化活性的影响[J]．河南科学，2023,41(2):192-198.
• [21]何孟欣．平菇菌丝体活性成分分析及固体发酵对大豆抗氧化活性影响的研究[D]．北京：中国农业科学院，2024.
• [22]张梅，张燕杰，肖志勇，等．均匀设计优选鸡腿菇游离氨基酸的提取工艺[J]．山东化工，2020,49(24):54-55.
• [23]朱力扬．鬼伞类真菌的分类及系统学研究[D]．长春：吉林农业大学，2025.
• [24]曹晋良．一株野生毛头鬼伞的生物学特性及其驯化栽培研究[D]．太原：山西大学，2018.
• [25]王志伟．野生大白桩菇的生物学特性及发酵研究[D]．晋中：山西农业大学，2022.
• [26]刘红艳，翟飞红，韩建荣．双孢蘑菇固态发酵对玉米营养成分的影响[J]．山西农业科学，2017,45(6):918-922.
• [27]王丽艳，荆瑞勇，郭永霞，等．基于氨基酸含量的市售14种食用蘑菇的综合评价[J]．食品科学，2021,42(16):203-208.
• [28]徐莉娜，郭尚，李艳婷，等．不同真菌固态发酵对谷物多酚含量和抗氧化性的影响[J]．山西农业科学，2023,51(12):1395-1403.
• [29]王璐瑶，张笃芹，牛猛，等．固态发酵对藜麦营养成分、酚类物质含量及抗氧化活性的影响[J]．食品工业科技，2022,43(24):130-138.