摘要
为探究不同菌种的发酵及不同接种量对丹参(Salvia miltiorrhiza Bunge)有效成分含量及发酵液抗氧化活性的影响,以丹参为原料,按料液比1∶15(g/mL)加入蒸馏水,分别接种0%、1%、3%、6%、9%的酿酒酵母(Saccharomyces cerevisiae)及保加利亚乳杆菌(Lactobacillus bulgaricus),于27℃和37℃发酵48 h,检测上清液中丹参有效成分含量以及抗氧化活性。结果显示,37℃发酵更利于多糖、总多酚成分提取,但黄酮含量降低;在接种不同菌种后,多糖含量显著下降,总多酚含量整体增加。接种酿酒酵母的发酵液具有明显的抗氧化活性,可能与丹酚酸B、二氢丹参酮I等有效成分含量的升高有关。两菌种发酵液的总多酚含量无显著差异,但其中的丹酚酸B含量差异显著,酿酒酵母及其发酵环境更有利于丹酚酸类成分转化合成,从而提高抗氧化能力。其中酿酒酵母在1%的接种量下,总多酚含量最高,抗氧化能力较强,为最优工艺参数。
The effects of different strains and inoculation amounts on the content of active ingredients and the antioxidant function of the fermentation broth of Salvia miltiorrhiza Bunge were investigated.Salviae Miltiorrhizae Radix et Rhizoma was used as the raw material and soaked in distilled water at a ratio of 1∶15(g/mL).Sac⁃charomyces cerevisiae and Lactobacillus bulgaricus were inoculated at 0%,1%,3%,6%,and 9%,and then fermentation was carried out at 27℃and 37℃for 48 h.The content of active ingredients and antioxidant activity of the fermentation supernatant were determined.The results showed that fermentation at 37℃was more conducive to the extraction of polysaccharides and phenolic acids,while the content of flavonoids decreased.After inoculation with different strains,the content of polysaccharides decreased significantly due to consumption,and the content of total polyphenols increased.The fermentation broth inoculated with S.cerevisiae had obvious antioxidant activity,which may be related to the increases in the content of active ingredients such as salvianolic acid B and dihydrotanshinone I.There was no significant difference in the content of total polyphenols in the fermentation broth of the two strains,while the content of salvianolic acid B was significantly different.S.cerevisiae and its fermentation environment were more conducive to the conversion and synthesis of salvianolic acids,thereby improving the antioxidant capacity.The fermentation with S.cerevisiae inoculated at 1%had the highest total polyphenolic acid content and strong antioxidant capacity,which was the optimal process parameter.
作者
柳江彬
刘聪
刘畅
梅显贵
王蕊
王臣臣
任振丽
宋振巧
LIU Jiangbin;LIU Cong;LIU Chang;MEI Xiangui;WANG Rui;WANG Chenchen;REN Zhenli;SONG Zhenqiao(College of Agronomy,Shandong Agricultural University,Tai′an 271018,Shandong,China;Shandong Danhong Pharmaceutical Co.,Ltd.,Jinan 250132,Shandong,China)
出处
《食品研究与开发》
2026年第2期18-24,共7页
Food Research and Development
基金
山东省重点研发计划项目(2023TZXD085)
国家自然科学基金项目(82373991)。
关键词
丹参
中药发酵
酿酒酵母
保加利亚乳杆菌
抗氧化活性
Salvia miltiorrhiza Bunge
traditional Chinese medicine fermentation
Saccharomyces cerevisiae
Lactobacillus bulgaricus
antioxidant activity
