摘要
目的:考察黑曲霉发酵对陈皮黄酮类成分及抗氧化活性的影响。方法:采用超高效液相色谱法(UPLC)及紫外分光光度法(UV)对发酵前后黄酮类成分含量进行测定,采用清除1,1-二苯基-2-苦肼基(DPPH)自由基、2,2’-联氮-双-3-乙基苯并噻唑啉-6-磺酸(ABTS)自由基进行抗氧化活性评价。结果:发酵陈皮黄酮类成分含量及抗氧化能力较未发酵陈皮均有提高,且随着发酵时间延长,总黄酮、橘皮素含量及清除DPPH自由基能力呈现先增后减趋势,橙皮苷、川陈皮素含量及清除ABTS自由基能力则一直呈现上升趋势。结论:黑曲霉发酵可提高陈皮黄酮类成分含量及抗氧化活性,发酵时间对其影响显著。
Objective:To study the effect of Aspergillus niger fermentation on flavonoids and antioxidant activity of PCR.Methods:The content of flavonoids before and after fermentation was determined by UPLC and UV,and the antioxidant activity was evaluated by scavenging free radicals of 1,1-diphenyl-2-hydrazidyl(DPPH),2,2’-diazo-di3-ethylbenzothiazolin-6-sulfonic acid(ABTS).Results:The content of flavonoids and antioxidant capacity of fermented PCR were increased compared with those of unfermented.With the prolonged fermentation time,the content of total flavonoids,tangeratin and the ability to scavenge DPPH free radicals increased first and then decreased,while the content of hesperidin and nobiletin and the ability to scavenge ABTS free radicals increased all the time.Conclusion:Aspergillus niger fermentation can improve the content of flavonoids and antioxidant activity of PCR,and the fermentation time has a significant effect on it.
作者
杨丹
杨放晴
燕娜娜
陈鸿平
刘友平
YANG Dan;YANG Fangqing;YAN Nana;CHEN Hongping;LIU Youping(Department of Pharmacy,Chengdu University of Traditional Chinese Medicine,Standardization Education Ministry Key Laboratory of Traditional Chinese Medicine,Breeding Base of State Key Laboratory of Resources System Research and Development Utilization of Chinese Herbal Medicines Co-constructioned by The Ministry of Science and Technology of the PRC and Sichuan Province,Chengdu 611137)
出处
《食品科技》
CAS
北大核心
2019年第12期23-27,共5页
Food Science and Technology
基金
国家自然科学基金项目(81072991)
国家基础科学人才培养基金项目(J1310034)
四川省科技计划项目(2015JY0012)
成都中医药大学双一流中药质量保障提升创新科研团项目.
关键词
陈皮
黑曲霉
黄酮类
抗氧化活性
pericarpium citri reticulatae
Aspergillus niger
flavonoids
antioxidant activity
