该研究以青藏高原特色作物青稞为原料，采用藏灵菇进行液体发酵，对发酵温度、发酵时间、料液比、接种量等4个发酵条件进行单因素试验和响应面试验，测定青稞发酵液中β-葡聚糖和γ-氨基丁酸的含量，研究藏灵菇发酵对青稞中营养物质的提质作用。结果显示：藏灵菇发酵富集青稞中β-葡聚糖的最佳料液比为1:25、接种量为5%（m/m）、发酵时间为36 h、发酵温度为37 ℃；藏灵菇发酵富集青稞中γ-氨基丁酸的最佳料液比为1:30、发酵时间为8 h、藏灵菇接种量与发酵温度同上。在此优化工艺下，藏灵菇发酵青稞中β-葡聚糖的得率为48.26%，较发酵前提高了1.93倍；γ-氨基丁酸的得率为54.56%，较发酵前提高了1.8倍。综上，藏灵菇发酵青稞可以有效提高其β-葡聚糖及γ-氨基丁酸含量，实现青稞中营养成分的提质化开发应用。

In this study, highland barley, a characteristic crop of the Qinghai-Tibet Plateau, was used as the raw material, and Tibetan mushrooms were used for liquid fermentation. Single-factor experiments and response surface tests were conducted on four fermentation parameters, including fermentation temperature, fermentation time, material-to-liquid ratio, and inoculum amount, to determine the contents of β-glucan and γ-aminobutyric acid in barley fermentation broth, and the effect of Tibetan mushroom fermentation on the quantities of nutrients in barley. The results showed that: the optimum material-to-liquid ratio for enriching β-glucan in highland barley with Tibetan mushroom fermentation was 1:25, the inoculum amount was 5% (m/m), the fermentation time was 36 h, and the fermentation temperature was 37 ℃; the optimum material-to-liquid ratio for enriching γ-aminobutyric in highland barley with Tibetan mushroom fermentation was 1:30, and the fermentation time was 8 h, with the inoculation amount and fermentation temperature being the same as those for enriching β-glucan. Under the optimized process conditions, the yield of β-glucan in highland barley fermented by Tibetan mushroom was 48.26%, 1.93 times higher than that before fermentation; the yield of γ-aminobutyric acid was 54.56%, 1.8 times higher than that before fermentation. In summary, the fermented highland barley with Tibetan mushroom can effectively increase its β-glucan and γ-aminobutyric acid contents, and realize the development and application of the nutrients in highland barley.

国家自然科学基金地区项目（31960471）