牡丹花发酵液功效活性检测及安全性评价

Efficacy Detection and Safety Evaluation of Peony Flower Fermentation Liquid

以牡丹花为原料,使用乳酸菌进行发酵得到牡丹花发酵液,检测牡丹花发酵液与牡丹花水提液的黄酮含量、对DPPH和超氧阴离子的清除能力、对酪氨酸酶的抑制率,以及通过其他检测评价其美白功效和刺激性。结果显示,牡丹花发酵液中黄酮含量(507.160±0.022)mg/mL显著高于牡丹花水提液(P <0.05),表明经乳酸菌发酵后可提升原料中黄酮的含量;牡丹花发酵液对DPPH、超氧阴离子清除率的IC分别为0.569 0%、0.115 2%,牡丹花水提液的IC分别为2.169 0%、0.135 6%;相对于牡丹花水提液,牡丹花发酵液毒性更小、美白效果更好、刺激性更低。

Using peony flowers as raw material, the lactic acid bacteria fermentation broth was obtained. The contents of flavonoids in the peony flower fermentation broth and the water extract were tested. Differences of the antioxidant capacities scavenging of DPPH and superoxide anion, the inhibition rates of tyrosinase were explored between the peony flower fermentation broth and the peony flower water extract. Their whitening efficacies and irritations were also detected.The results showed that the content of flavonoids in the peony flower fermentation broth(507.160±0.022) mg/mL was significantly higher than that of the water extract(P<0.05), which means that fermentation can significantly increase the content of flavonoids. The ICof DPPH and superoxide anion clearance rate of peony flower fermentation broth were 0.569 0%and 0.115 2%, respectively, and those of the peony flower water extract were 2.169 0% and 0.135 6% respectively. The peony flower fermentation liquid was less toxic, better whitening effect, and lower irritation than those of water extract.