Effect of Rhizoma gastrodia participating in Grifola frondosa solid-state fermentation on the main active components of culture medium
WU Liya1, WU Tianxiang2*, WANG Ling1
1(School of Liquor and Food Engineering Guizhou University, Guiyang 550025, China) 2(Guizhou Vocational College of Foodstuff Engineering, Guiyang 550025, China)
Abstract: Tartary buckwheat and coix seed which are culinary medicinal cereals were used as the main substrate, the ability of Grifola frondosa on degrading main active ingredients in fermentation substrate was explored. Different proportion of Rhizoma gastrodiae was addedin the solid-state fermentation of G. frondosa to explore its decomposition effect of total flavonoids in the culture medium, as well as its effect on p-hydroxymethylphenyl-β-D-glucopyranoside, p-hydroxybenzyl alcohol (HA), p-hydroxylbenzaldehyde (HBA) and parishin. Results showed that it had the greatest impact on the decomposition of total flavonoids in the substrate when adding 40% of R. gastrodiae, the decomposition degree of total flavonoids was increased by 1.3 times (P<0.01), compared with the control. Both rutin and isoquercitrin contents in the fermentation substrate were significantly reduced. The results showed that gastrodin was completely decomposed by G. frondosa when the amount of R. gastrodiae was 10%-50%. Compared with the control, the ability of G. frondosa to decompose p-hydroxybenzyl alcohol increased by 3.19 times when the amount of R. gastrodiae was 30%. R. gastrodiae with different proportions all had inhibitory effects on the decomposition of p-hydroxylbenzaldehyde and significantly increased the content of parishin.
吴力亚,吴天祥,汪玲. 天麻参与灰树花固态发酵对基质主要活性成分的影响[J]. 食品与发酵工业, 2021, 47(16): 40-45.
WU Liya,WU Tianxiang,WANG Ling. Effect of Rhizoma gastrodia participating in Grifola frondosa solid-state fermentation on the main active components of culture medium[J]. Food and Fermentation Industries, 2021, 47(16): 40-45.
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2021, Vol. 47 
