为了评价两种丝状真菌对小麦麸皮降解能力，以及对酚酸释放能力的差异，本实验在不同时间进行总酚和9种酚酸组分的变化监测并且结合阿魏酸酯酶和木聚糖酶活性，电镜观察小麦麸皮表面结构对黑曲霉和棒曲霉进行综合评估。黑曲霉发酵7 d阿魏酸含量达到416.56 μg/g麦麸。次之是没食子酸，从7.71 μg/g麦麸增加到105.77 μg/g麦麸。棒曲霉阿魏酸含量达到200.81 μg/g麦麸。次之是丁香酸，没食子酸，对羟基苯甲酸和香豆酸，从分别从原麦麸中含量14.7 μg/g麦麸、7.71 μg/g麦麸、8.57 μg/g麦麸和5.62 μg/g麦麸增长至88.4 μg/g麦麸，60.38 μg/g麦麸，55.56 μg/g麦麸，52.93 μg/g麦麸。黑曲霉对麦麸的降解能力及对阿魏酸和没食子酸的释放能力都显著优于棒曲霉，而对丁香酸的释放能力略差于棒曲霉。电镜结果显示，黑曲霉降解能力优于棒曲霉。

In order to evaluate the degradation abilities of two filamentous fungi on wheat bran and the difference in their abilities to release phenolic acid, the changes in the contents of total phenols and nine phenolic acid components were monitored at different time. Based on the activities of ferulic acid esterase and xylanase, the surface structure of wheat bran was examined via electron microscopy, and Aspergillus niger and Aspergillus clavatus were comprehensively evaluated. After seven days of fermentation with Aspergillus niger, the ferulic acid content reached 416.56 μg/g wheat bran, and the gallic acid content increased from 7.71 μg/g wheat bran to 105.77 μg/g wheat bran. The ferulic acid content in the fermentation by Aspergillus clavatus increased to 200.81 μg/g wheat bran. The malic acid, gallic acid, p-hydroxybenzoic acid, and coumaric acid contents increased to 88.4 μg/g wheat bran, 60.38 μg/g wheat bran, 55.56 μg/g wheat bran, and 52.93 μg/g wheat bran from 14.74 μg/g wheat bran, 7.71 μg/g wheat bran, 8.57 μg/g wheat bran, and 5.62 μg/g wheat bran, respectively. Compared with Aspergillus clavatus, Aspergillus niger exhibited significantly higher abilities to degrade wheat bran and release ferulic acid and gallic acid, but a slightly weaker ability to release malic acid. The electron microscopy results showed that the degradation ability of Aspergillus niger was better than that of Aspergillus clavatus.

中央高校基本科研业务费专项资助项目（2013ZM0065）；广东省天然产物绿色加工与产品安全重点实验室开放基金资助项目（201304）；广东省高等学校科技创新重点项目（2012CXZD0009）；国家自然科学基金项目（31201330）；广州市科技攻关项目（201300000202）；广东省科技项目（2016A040402020）；广东省科技项目（2016B010121014）；韶关市科技项目（2014CX/N310）