摘要
以桔梗为原料制备的桔梗提取液中分别接种贝莱斯芽孢杆菌和库德里阿兹威毕赤酵母菌株后进行发酵,以未发酵的提取液为对照分析微生物发酵对桔梗提取液体外抗氧化能力的影响。结果表明:发酵后的桔梗提取液中总黄酮、总酚含量显著高于未发酵组,DPPH·、羟基自由基与超氧负离子清除能力显著提高,其中贝莱斯芽孢杆菌菌株发酵后的体外抗氧化能力最强。
Platycodon grandiflorumextracts prepared fromPlatycodon grandiflorum were inoculated with Bacillus velezensis and Pichia kudriavzeviii strains for fermentation,and the unfermented extract was used as a control to analyze the effect of microbial fermentation on the antioxidant capacity of the Platycodon grandiflorum extract in vitro.The results showed that the content of total flavonoids and total phenols in the fermented extract of Platycodongrandiflorum was significantly higher than that of the unfermented group,and the scavenging abilities of DPPH·,hydroxyl radical and superoxide anion were significantly improved,of which the antioxidant ability in vitro was the strongest after Bacillus velezensis fermentation.
作者
曾玲
刘金熙
朱爽
张恩玮
金清
ZENG Ling;LIU Jinxi;ZHU Shuang;ZHANG Enwei;JIN Qing(Agricultural College of Yanbian University,Yanji Jilin 133002,China)
出处
《延边大学农学学报》
2020年第2期7-13,共7页
Agricultural Science Journal of Yanbian University
基金
吉林省重点科技攻关项目(20160204003YY)。
关键词
桔梗
微生物发酵
黄酮
总酚
抗氧化
Platycodon grandiflorum
microbial fermentation
flavonoids
total phenols
antioxidant
