酵母菌固态发酵对荔枝草总黄酮含量及抗氧化活性的影响

Effects of Solid⁃State Fermentation with Yeast on Total Flavonoid Content and Antioxidant Activity of Salvia plebeia R.Br.

为提高荔枝草总黄酮含量,增强其抗氧化活性,采用酵母菌对荔枝草进行固态发酵。在适应性研究的基础上,采用正交试验法对固态发酵工艺进行设计与优化,利用紫外-可见分光光度法测定荔枝草发酵前后总黄酮含量变化,再通过测定荔枝草总黄酮对DPPH自由基、ABTS+自由基及羟基自由基的清除能力进行体外抗氧化活性研究。结果表明,酵母菌与荔枝草是一对相互适应的良好发酵组合,其固态发酵的最佳工艺条件为发酵温度30℃、含水量10%、加菌量5%、发酵时间48h,此条件下的总黄酮含量极显著提高,含量为(2.05±0.04)%,体外抗氧化活性结果表明通过酵母菌固态发酵后荔枝草总黄酮的抗氧化活性明显增强。

Solid⁃state fermentation of Salvia plebeia R.Br.was carried out with yeast to increase the total flavo⁃noid content and enhance the antioxidant activity of S.plebeia.On the basis of the adaptability study,the solidstate fermentation process was designed and optimized by the orthogonal test.Ultravioletvisible spectrophotom⁃etry was employed to measure the changes in the total flavonoid content of S.plebeia before and after the fermentation.The antioxidant activity of S.plebeia was investigated in vitro based on the scavenging abilities of the total flavonoids against DPPH,ABTS+,and hydroxyl free radicals.The results showed that yeast and S.plebeia were a fermentation combination well adapted to each other,and the optimal fermentation conditions were 30℃,moisture content of 10%,addition of 5%yeast,and fermentation for 48 h.The total flavonoid content un⁃der these conditions was significantly increased to(2.05±0.04)%.The in vitro antioxidant activity of the total flavonoids of S.plebeia was significantly enhanced by solid⁃state fermentation with yeast.