紳士塊菌為著名的義大利白松露，有獨特迷人之香氣，且具有高經濟價值。松露培養 需要4至7年，利用發酵技術可縮短產程，增加生理活性代謝物，如：多醣體、多酚及類黃酮等，並具有抗氧 化、抗發炎和抗腫瘤等作用。本研究之目的為分別使用小麥、燕麥、糙米、薏仁及大豆作為紳士塊菌液態發 酵之基質，進行搖瓶培養，分析不同紳士塊菌液態發酵穀液之抗氧化成分及抗氧化活性。5%紳士塊菌液態發 酵穀液的條件是在25t、120 下進行搖瓶培養三天的多醣含量最高，且進行抗氧化分析的結果顯示，不同 穀類基質在經過紳士塊菌發酵後，多酚及類黃酮的含量均比未發酵前高，抗氧化活性，包括清除DPPH自由基 能力、螯合亞鐵能力和還原力均有顯著提升趨勢，故紳士塊菌發酵產物具有良好抗氧化活性。

Tuber magnatum is the famous Italian white truffles, due to its fascinating aroma and high economic values. Truffle fruiting bodies cultivation requires 4-7 years. Truffle mycelium can be produced by the fermentation technology to reduce the cultivation time and to obtain a good amount of metabolites, such as polysaccharides, polyphenols, and flavonoids. Truffles have varieties of physiological activities, such as antioxidant, anti-inflammatory, anti-tumor. The objectives of this study were to use several grains such as wheat, oat, brown rice, adlay and soy bean, respectively, as a Tuber magnatum submerged fermented medium, and then to analyze their antioxidant components and activities. Tuber magnatum submerged fermented with 5% grain at 25oC 120 rpm in shake flask cultivation for 3-days obtained maximum polysaccharide content. The results showed that Tuber magnatum submerged fermented grain products had higher total polyphenol and flavonoids content than those in unfermented grain media. Tuber magnatum submerged fermented grain products exhibited higher antioxidant activities in significant enhancement of scavenging DPPH radicals, chelating ferrous ions and reducing power than unfermented grain media.