发酵处理对玉竹黄酮抗氧化活性的影响研究

Study on the Effects of Different Fermentation Treatments on the Antioxidant Activity of the Flavonoids

对经乳酸发酵处理、酵母菌发酵处理和黑曲霉发酵处理后的玉竹黄酮进行了DPPH自由基清除能力、羟基自由基清除能力、抗脂质体过氧化能力等3方面体外抗氧化活性试验和斑马鱼胚胎体内ROS、MDA、SOD三个指标的体内抗氧化试验。结果表明:乳酸菌发酵和酵母菌发酵可导致玉竹黄酮抗氧化能力下降;黑曲霉发酵处理可使玉竹黄酮抗氧化能力提高3.59%。在玉竹食品加工过程中应避免乳酸发酵处理和酵母菌发酵处理,倡导使用黑曲霉发酵处理。

The invitro antioxidant activity tests of DPPH free radical scavenging ability,hydroxyl free radical scavenging ability,anti-liposome peroxidation ability and in vivo antioxidant activity tests of ROS,MDA and SOD in zebrafish embryos were conducted on the flavonoids from Polygonatum odoratum after lactic acid fermentation,yeast fermentation and Aspergillus Niger fermentation.The results showed that lactic acid bacteria fermentation and yeast fermentation could reduce the antioxidant capacity of flavonoids of Polygonatum odoratum.Aspergillus Niger fermentation treatment can increase the antioxidant capacity of flavonoids of Polygonatum odoratum by 3.59%.In the process of Polygonatum odoratum food,lactic acid fermentation and yeast fermentation should be avoided,and Aspergillus Niger fermentation should be advocated.