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目的:对蜣螂粉发酵前后的水提取液中活性物质的含量进行比较。方法:以改良Lowry法测定发酵前后蜣螂粉水提取液中蛋白质含量,苯酚-硫酸法测定多糖含量,定磷法测定磷含量,进而换算成核酸的含量,以单因素方差分析比较组间差异。结果:发酵前后蜣螂粉水提取液中蛋白质含量分别为99.65mg/g、89.01mg/g,多糖含量分别为5.67mg/g、14.58mg/g,核酸含量分别为15.72mg/g、23.02mg/g。与发酵前相比,发酵后蜣螂粉中可溶性蛋白含量减少,多糖和核酸含量增加,3种物质含量变化差异均有统计学意义(P<0.01)。
OBJECTIVE: To compare the content of active substances in water extract before and after dung beet powder fermentation. Methods: The content of protein in the extract of powdery millet was measured by modified Lowry method. The content of polysaccharide was determined by phenol-sulfuric acid method. The content of phosphorus was determined by fixed phosphorus method. The content of nucleic acid was then calculated. . Results: Before and after fermentation, the protein content in the extract of powdery mildew was 99.65mg / g, 89.01mg / g, polysaccharide content were 5.67mg / g, 14.58mg / g, the nucleic acid content were 15.72mg / g, 23.02mg / g. Compared with the pre-fermentation, the content of soluble protein and the content of polysaccharides and nucleic acids in the powder of dung beet were reduced after fermentation. The content of the three substances had statistical significance (P <0.01).