金线莲发酵液的抗氧化和美白功效研究

Study on antioxidant and whitening effects of Anoectochilus roxburghii fermentation broth

为开发金线莲发酵提取物在化妆品领域的应用,筛选合适的乳酸菌与酵母菌,对金线莲水提液与水提后滤渣酶解液分别进行发酵,结果表明:在采用Gb-12、Mls-34与CC-1三种菌株进行不同的单菌、复合菌发酵方式中,金线莲水提液经Mls-34与CC-1联合发酵后,其多酚含量、抗氧化活性与美白活性提升最高。金线莲酶解液经CC-1单菌发酵后,其多酚含量提升最高,DPPH自由基与ABTS自由基清除率分别提高了56.30%和85.58%,而羟自由基清除率和总还原力有所下降,而金线莲酶解液经Mls-34与CC-1联合发酵后,其美白活性提升最高。

In order to develop the application of fermented extract of Anoectochilus roxburghii(A.roxburghii)in the field of cosmetics and screen suitable lactic acid bacteria and yeast,the water extract of A.roxburghii and the enzymatic hydrolysate of the filter residue after water extraction were fermented respectively.The results show that in the different single and compound fermentation methods using Gb-12,Mls-34 and CC-1 strains,the polyphenol content,antioxidant activity and whitening activity of the water extract of A.roxburghii are the highest after the combined fermentation of Mls-34 and CC-1.After the enzymatic hydrolysate of A.roxburghii is fermented by CC-1,the polyphenol content increases the most,and the DPPH free radical and ABTS free radical scavenging rates increase by 56.30%and 85.58%,respectively,while the hydroxyl radical scavenging rate and total reducing power decrease.After the enzymatic hydrolysate of A.roxburghii is fermented by Mls-34 and CC-1,its whitening activity increases the most.