植物乳杆菌发酵马齿苋陈皮工艺优化及发酵液抗氧化活性分析

Optimization of Fermentation Process of Portulaca oleracea L.and Citri Reticulatae Pericarpium by Lactobacillus plantarum and Antioxidant Activity of Fermentation Broth

研究植物乳杆菌发酵马齿苋陈皮的工艺条件及发酵液的抗氧化活性。以总黄酮含量为指标,通过试验确定发酵工艺;通过测定DPPH自由基清除率、羟基自由基清除率和还原力,评价其抗氧化活性。结果表明发酵最佳工艺为发酵时间32 h,料液比1∶20(g/mL),菌种接种量3%,发酵温度33℃。在最佳发酵工艺条件下所得发酵液的总黄酮含量为0.69 mg/mL,比发酵前总黄酮含量(0.52 mg/mL)提高了32.69%;发酵液DPPH自由基清除率提高了8.84%,羟基自由基清除率提高了38.14%,还原力提高了26.64%。

The fermenting conditions of Portulaca oleracea L.and Citri Reticulatae Pericarpium by Lactobacillus plantarum and the antioxidant activity of the fermentation broth were studied.With the total flavonoid content as an indicator,the fermentation process was determined through experiments.The antioxidant activity was evaluated by measuring DPPH radical scavenging rate,hydroxyl radical scavenging rate,and reducing power.The results showed that the optimal fermentation process was 32 h of fermentation time,1∶20(g/mL)of solid-liquid ratio,3%of the inoculation volume of bacteria,and 33℃of fermentation temperature.Under these conditions,the total flavonoid content was 0.69 mg/mL,which was 32.69%higher than that(0.52 mg/mL)before fermentation.The DPPH radical scavenging rate increased by 8.84%,the hydroxyl radical scavenging rate increased by 38.14%,and the reducing power increased by 26.64%.