沙棘酵素发酵过程中主要酚类化合物含量及其抑菌活性变化

Changes of main phenolic compounds contents and antibacterial activities of sea-buckthorn Jiaosu during fermentation process

为了解沙棘发酵过程中主要酚类化合物含量变化及其对抑菌活性的影响,以沙棘为原料制备酵素,采用高效液相色谱(HPLC)法分析不同发酵阶段沙棘酵素中酚类化合物含量,对结果进行主成分分析(PCA)和聚类分析(CA),并探讨沙棘酵素对肠道致病菌的体外抑制作用及酚类化合物与抑菌作用的相关性。结果表明,在沙棘发酵过程中共检出没食子酸、儿茶素、表儿茶素、阿魏酸、金丝桃苷、根皮苷、槲皮素7种酚类化合物,除金丝桃苷含量呈持续下降变化外,其他酚类化合物总体均呈上升趋势,并均在发酵第60天时达到最高,其中儿茶素和阿魏酸的含量分别达到(12.09±0.36)mg/L和(8.59±0.19)mg/L。基于酚类化合物PCA将沙棘发酵过程分为3个阶段:5~10 d、15~20 d、30~60 d。沙棘酵素对乙型副伤寒沙门菌(Salmonella)和金黄色葡萄球菌(Staphylococcus aureus)在发酵第60天时抑菌圈直径分别为(18.79±0.37)mm和(30.69±0.40)mm。相关性分析结果表明,槲皮素与沙棘酵素对4种致病菌抑制作用均呈极显著正相关(P<0.01)。

In order to explore the changes of major phenolic compounds contents of sea-buckthorn during fermentation process and its effects on the antibacterial activities,Jiaosu was prepared using sea-buckthorn as raw materials,the phenolic compounds contents of sea-buckthorn at different fermentation stages were analyzed by HPLC.The results were performed by principal component analysis(PCA)and cluster analysis(CA),the inhibitory effect of sea-buckthorn Jiaosu on intestinal pathogenic bacteria in vitro and the correlation between phenolic compounds and bacteriostasis were discussed.The results showed that 7 phenolic compounds were detected in sea-buckthorn Jiaosu during fermentation process,including gallic acid,catechin,epicatechin,ferulic acid,hyperin,quercetin,and quercetin.Except hypericin content decreased continuously,the other phenolic compounds contents showed an increasing trend in general,and reached the highest on the 60th day of fermentation,among them,the contents of catechin and ferulic acid reached(12.09±0.36)mg/L and(8.59±0.19)mg/L,respectively.The fermentation process of sea-buckthorn Jiaosu was divided into three stages by PCA based on phenolic compounds:5-10 d,15-20 d,30-60 d.The inhibition zone diameters of sea-buckthorn Jiaosu fermentation for 60 d on Salmonella and Staphylococcus aureus were(18.79±0.37)and(30.69±0.40)mm,respectively.The results of correlation analysis showed that the quercetin and seabuckthorn Jiaosu had significantly positive correlation on the inhibition of the 4 kinds of pathogenic bacteria(P<0.01).