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目的:研究真菌固态发酵对丹参抗氧化活性的影响及探索丹酚酸富集的途径。创新点:该研究发现真菌G.luteus固态发酵可增加丹参的抗氧化活性及有效地富集丹酚酸B,为丹参更有效的开发利用提供了新思路。方法:采用20种真菌对丹参进行固态发酵,以两种抗氧化模型(二苯代苦味酰基自由基(DPPH·)和2,2’-联氮基双(3-乙基苯并噻唑啉-6-磺酸)二铵盐自由基(ABTS~+·))测定发酵物的抗氧化活性;采用Folin-Ciocaltea比色法测定发酵物的总酚含量;以多种波谱学方法(紫外光谱(UV)、红外光谱(IR)和核磁共振波谱(NMR))和高效液相色谱法(HPLC)表征发酵前后丹参化学成分的变化。结论:抗氧化活性测试和总酚测定结果表明,G.luteus发酵可有效地增加丹参的抗氧化活性和总酚含量。UV、IR及NMR等波谱表征发现,在丹参经G.luteus发酵后,丹酚酸类化合物的含量提高了;同时HPLC测定也发现,丹酚酸B含量显著增加。这些结果表明,G.luteus发酵可实现丹酚酸B的富集。
Objective: To study the effect of fungal solid-state fermentation on the antioxidant activity of Salvia miltiorrhiza and explore the ways of enriching salvianolic acid. Innovative point: The study found that fungi G.luteus solid-state fermentation can increase the antioxidant activity of Salvia and effectively enrich the salvianolic acid B, Salvia for more effective development and utilization of new ideas. Methods: The solid state fermentation of Salvia miltiorrhiza Bunge was carried out with 20 kinds of fungi. Two antioxidant models (DPPH · and 2,2’-azinobis (3-ethylbenzothiazoline- 6-sulfonic acid) diammonium salt free radical (ABTS ~ + ·) was used to determine the antioxidant activity of fermented material. The total phenolic content of fermented material was determined by Folin-Ciocaltea colorimetry. UV, IR and NMR) and high performance liquid chromatography (HPLC) were used to characterize the chemical composition of Salvia miltiorrhiza before and after fermentation. Conclusion: Antioxidant activity test and total phenolic test results show that G.luteus fermentation can effectively increase the antioxidant activity and total phenolic content of Salvia miltiorrhiza. UV, IR and NMR spectral characterization found that Salvia miltiorrhiza fermentation by G.luteus increased the content of salvianolic acids; HPLC determination also found that salvianolic acid B content increased significantly. These results show that G. lucate fermentation can achieve the enrichment of salvianolic acid B.