The invention belongs to the technical field of food
deep processing, and provides a method for
solid-state
fermentation of tartary buckwheat with high yield of
triterpenoid active components by using
morchella. The preparation method comprises the following steps: inoculating a
morchella fermentation liquid into sterilized tartary buckwheat, carrying out constant-temperature
fermentation culture at 24-30 DEG C for 15-25 days, and
drying at 60 DEG C for 18 hours, so as to obtain the
morchella solid-state fermented tartary buckwheat with high yield of
triterpenoid active ingredients, the sterilized tartary buckwheat is prepared by the following steps: soaking 50g of tartary buckwheat in
purified water with the volume 4 times that of the tartary buckwheat for 24 hours, draining, and sterilizing for 1 hour by high-pressure steam at 121 DEG C; the inoculum size of the morchella fermentation liquor is 3-7 mL. The four
triterpenoid components are analyzed by using non-targeted metabonomics, the four triterpenoid components are all in an up-regulation trend in a tartary buckwheat
solid-state fermentation process by using morchella, the up-regulation trend of beta-citraulin and
ganoderic acid is most obvious, and relative quantitative values are respectively up-regulated by 404.44% and 195.42% when the tartary buckwheat is fermented for 20 days; in addition, the two triterpenoid components are important intermediates in the fungal
cell proliferation process, and up-regulation of response values of the two triterpenoid components also reflects continuous proliferation of fungal cells in the fermentation process.