Study On Antioxidant Substance Of Sesame Cake Fermentation

China is a large producing country of sesame, and its yield of sesame cake meals is more than 500,000 tons, so the resources are very abundant. Currently, sesame cake meals is mainly used as fertilizer or animal feed directly in our country, but we don't make best use of sesame cake meals.Lignans is a sort of biological modifier in the plant. Lignans including fat-soluble lignans and water-soluble lignan glucosides are major activity materials in the sesame. Recently, the research results show that sesame lignans have a lot of functions, such as regulating metabolism of lipids, suppressing desaturated enzyme, reducing cholesterol, protecting liver, suppressing breast cancer, activate immunity efficiently. But the data indicates that the antioxidant of the sesame compared with the synthesis antioxidant(BHA,BHT) is lower. This experiment shows that the antioxidant of the sesame cake improves greatly as the result of its changed instruction which is altered by the Aspergillus sojaeZ.This thesis mainly studies a result as follows1．The bacterial strain of sauce Aspergillus sojae 2128 is handled by the ultraviolet, then we can chalk up the bacterial strain of sauce Aspergillus sojae Z whose enzyme activity is much higher.2．By comparison of DPPH clearance rate which is measured when the sesame cake is fermented by the sauce Aspergillus sojae Z, Aspergillus sojae 2128,the Aspergillus niger and the usanic Aspergillus,we can learn that the sauce Aspergillus Z is best in the fermentation effect which along with the antioxidant of the fermentation extraction. We carry on a research on the fermentation products of the sauce Aspergillus sojae Z. Obtains produce theproteinase a better condition for the raise time is 4d, expects thefluid ratio is 1: 1, raises the temperature is 28℃, the pH value is7, 2% Nacl.3．By the odd factorial experiment and the orthogonal experiment, we can obtain the best extraction condition. The fermentation time is 4d, seed volum is 3mL, themethyl alcohol density is 70%, withdrawing DPPH clearance rate is 95．21%;We can draw a conclusion that the activity of the extraction is immobile and is convenient for preservation in the cryogenic condition.4．By determination and comparison of the extraction between the sauce Aspergillus sojae Z and the methanol about the scavenging rates on DPPH free radicals, O₂ˉfree radicals,·OH free radicals reducibility, antioxidant ability and effect on liver lipid peroxidation in rats. The result indicated the fermentation withdraws the thing in vivo, invitro has not withdrawn the thing compared to the fermentation to theto be different free radical clearance rate all to have the varying degreethe enhancement.5．The analysis by UV and HPLC tell us that the mechanism about how to improve the antioxidant activity of the fermentation extraction. The analysis demonstrated that, After ferments sesamin transforms as the anti-oxidizedactiveness stronger sesamin 2,6-dicatechol;At the same time, after the fermentation iris sesame seed cake ricedregs withdraws in the thing the protein content is 28．4%, the anti-oxidized peptide has the certain contribution to the total anti-oxidized active enhancement.