Study on Active Ingredient of Blueberry Pomace in Fermentation by Lentinus edodes Hypha

Li Guo; Peng Wang

doi:10.4028/www.scientific.net/AMR.926-930.238

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 926-930Study on Active Ingredient of Blueberry Pomace in...

Study on Active Ingredient of Blueberry Pomace in Fermentation by Lentinus edodes Hypha

Abstract:

The effect of fermentation by Lentinus edodes hypha on active ingredient of blueberry pomace was studied, and the changes of fermentation products with protein, flavonoid and anthocyanin content were evaluated by spectrophotometric analysis. The protein content decreased slowly, and the flavonoid content in the first 66 h increased the highest level 0.09 mg/g, the anthocyanin content decreased during the first fermentation process, then increased to 0.568 mg/g at 30 h. The fermentation product of ellagic acid and gallic acid content were analyzed by using HPLC Method, the ellagic acid content decreased, and the gallic acid content increased first and then decreased, reached the highest value for the 0.310 mg/g in the first 54 h.

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Periodical:

Advanced Materials Research (Volumes 926-930)

Pages:

238-241

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.926-930.238

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Online since:

May 2014

Authors:

Li Guo*, Peng Wang

Keywords:

Blueberry Pomace, Fermentation, Hypha, Lentinus edodes

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