铁皮石斛发酵前后主要成分、活性和多糖分子量的变化

Changes of Dendrobium Officinale Kimura et Migo in Main Components, Activities and Molecular Weight of Polysaccharides before and after Fermentation

为研究面包酵母发酵对铁皮石斛主要成分、生理活性和多糖分子量的影响,以铁皮石斛水提取液为原料,探讨发酵过程中总糖含量、还原糖含量、体外抗氧化活性和体外降血糖活性的变化,并测定发酵前后多糖的分子量。研究结果显示,面包酵母发酵后,总糖和还原糖含量降低,多糖分子量降低,发酵液体外抗氧化能力和体外降血糖活性增强。因此,发酵有利于提高石斛生理活性,可能是由于发酵后石斛中小分子多糖和酸性多糖含量增加。

To study the effects of baker’s yeast fermentation on the main components,physiological activities and molecular weight of polysaccharides of Dendrobium officinale Kimura et Migo,by using the extract of Dendrobium officinale Kimura et Migo as raw material,the changes of total sugar content,reducing sugar content,antioxidant activity in vitro and hypoglycemic activity in vitro were investigated,and the molecular weight of polysaccharides before and after fermentation was determined. The research results show that after fermentation of baker’s yeast,the content of total sugar and reducing sugar decreased,the molecular weight of polysaccharide decreased,and the antioxidant capacity and hypoglycemic activity of the fermentation liquid increased. Therefore,fermentation is beneficial to increasing the physiological activity of Dendrobium officinale Kimura et Migo,probably due to the increase of the content of small molecule polysaccharides and acidic polysaccharides in Dendrobium officinale Kimura et Migo.