Study On The Main Functional Components And Effects Of Sweet Buckwheat Fermented By Eurotium Cristatum

Sweet buckwheat has a long history of cultivation in China.It not only contains rich nutrients,but also contains a large number of functional active ingredients.It is rich in nutrients and functional ingredients,so that sweet buckwheat has many functional characteristics,such as lowering blood lipids and antioxidant effects.At present,the deep processing of sweet buckwheat in China is relatively backward.In this paper,microbial solid-state fermentation of sweet buckwheat was used to study the changes of main functional components after the fermentation of sweet buckwheat,and to verify the functional characteristics of the fermented sweet buckwheat.It provides theoretical basis for the processing and utilization of sweet buckwheat products and increasing the added value of products.The research results are as follows:1.Changes of main functional components and optimization of fermentation conditions of sweet buckwheat fermented byEurotium CristatumUsing the coronoid process are scattered sac fungi(sporanox and rhizopus compare)solid-state fermentation of sweet buckwheat,by single factor test and orthogonal test optimization sweet buckwheat fermentation conditions,the results show that the coronoid process powder capsule fermented sweet buckwheat,its total phenol and flavonoids content show obvious rising trend,and mildew and rhizopus fermentation sweet buckwheat,its total phenol and flavonoids content rise smoothly,by contrast,coronoid process sac fungi fermentation obvious advantages.When the fermentation temperature was 28?,the time was 4d,the solid-liquid ratio was 1:0.6,and the material thickness was 2cm,the total phenol content of sweet buckwheat could reach 12.468mg/g at the highest,2.3 times that of unfermented sweet buckwheat.When the optimal fermentation conditions were 28?,the fermentation time was 8d,the solid-liquid ratio was 1:0.6,and the material thickness was 1.5cm,the content of flavonoids in sweet buckwheat was up to 4.375mg/g,twice as much as that in unfermented sweet buckwheat.The results showed that the content of total phenols and flavonoids in sweet buckwheat could be significantly increased by solid fermentation.2.Study on the correlation between functional components and related enzyme activity of the fermented sweet buckwheat ofEurotium CristatumThe content of polyphenol oxidase reached the maximum value of 53 U at 6d.The correlation coefficient between the activity of polyphenol oxidase and the change of total phenol content was 0.885,showing a significant positive correlation(P < 0.01),indicating that the change of polyphenol content in the fermentation process was closely related to the activity of polyphenol oxidase.The content of phenylalanine ammonialyase activity in sweet buckwheat fermentation was the highest at 6d(26.2u),and the correlation coefficient between phenylalanine ammonialyase activity and flavone content was 0.977,showing a significant positive correlation(P < 0.01),indicating that the change of flavone content in the fermentation process was closely related to phenylalanine ammonialyase activity.3.Study on the inhibition rate of enzymes related to antioxidant sugar and lipid metabolism in vitro byEurotium CristatumThe in vitro activity evaluation method was used to investigate the effects of in vitro oxidation resistance and inhibition of enzyme activity related to sugar and lipid metabolism of sweet buckwheat after fermentation.The antioxidant capacity of 5 kinds of fermented sweet buckwheat products,as well as the inhibition rate of alpha-amylase activity and lipase activity were analyzed.The results showed that the iron reduction capacity of 6d fermented sweet buckwheat was 0.47mmol/g,6.3 times higher than that of unfermented sweet buckwheat.The total antioxidant capacity of sweet buckwheat fermented for 6 days was 1.16mmol/g,1.3 times that of unfermented buckwheat.The superoxide anion resistance of sweet buckwheat fermented for 8d was the highest at 980.55mmol/g,3.3 times higher than that of unfermented sweet buckwheat.The highest inhibition ability of hydroxyl free radical was 424.88mmol/g in 6d fermented sweet buckwheat,1.3 times that of unfermented sweet buckwheat.DPPH free radical scavenging rate of sweet buckwheat fermented for 6 days was 68.74%,1.9 times higher than that of unfermented sweet buckwheat.The inhibition rate of alpha-amylase in sweet buckwheat after 6d fermentation was 64.3%,up by 34%.The lipase inhibition rate of sweet buckwheat fermented for 6 days was 32.3%,which increased by 32.3%.These results indicated that the fermentation of sweet buckwheat byEurotium Cristatumcould improve the antioxidant activity of sweet buckwheat in vitro and inhibit the enzyme activity related to sugar and lipid metabolism.In vitro,the total antioxidant activity and inhibition of sugar and lipid metabolism related enzyme activity of sweet buckwheat fermented for 6d were the best.