[1]李达,朱婷,刘地,等.不同菌种固态发酵时间对甘草黄酮含量及其抗氧化特性的影响[J].黑龙江农业科学,2025,(01):63-68.[doi:10.11942/j.issn1002-2767.2025.01.0063]
　LI Da,ZHU Ting,LIU Di,et al.Effects of Solid-State Fermentation Time of Different Bacterial Strains on Content and Antioxidant Properties of Licorice Flavonoids[J].HEILONGJIANG AGRICULTURAL SCIENCES,2025,(01):63-68.[doi:10.11942/j.issn1002-2767.2025.01.0063]
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不同菌种固态发酵时间对甘草黄酮含量及其抗氧化特性的影响

《黑龙江农业科学》[ISSN:1002-2767/CN:23-1204/S] 卷: 期数: 2025年01 页码: 63-68 栏目: 出版日期: 2025-01-10
Title:
Effects of Solid-State Fermentation Time of Different Bacterial Strains on Content and Antioxidant Properties of Licorice Flavonoids
文章编号:
10
作者:
李达; 朱婷; 刘地; 武晓英
（太原师范学院 生物科学与技术学院，山西 晋中 030619）
Author(s):
LI Da;  ZHU Ting;  LIU Di; WU Xiaoying
(College of Biological Science and Technology, Taiyuan Normal University, Jinzhong 030619， China)
关键词:
甘草黄酮; 固体发酵; 大孔树脂; 抗氧化性; DPPH; ABTS
Keywords:
Licorice flavonoids;  solid state fermentation;  macroporous resin;  antioxidant activity;  DPPH;  ABTSLicorice flavonoids;  solid state fermentation;  macroporous resin;  antioxidant activity;  DPPH;  ABTS
DOI:
10.11942/j.issn1002-2767.2025.01.0063
文献标志码:
A
摘要:
为充分发掘与利用甘草资源，促进发酵甘草的抗氧化研究，选取3 种不同菌种(酵母菌、米曲霉菌、黑曲霉菌)发酵的甘草黄酮为研究对象，采用乙醇回流法提取甘草中的黄酮，在甘草30 g，接种量10%、发酵温度28 ℃、含水量80%的条件下，对发酵时间进行单因素优化，优化发酵后提取的甘草黄酮粗提物用D101型大孔吸附树脂进行纯化，并测定其相关的体外抗氧化能力，探究不同菌种固态发酵时间对甘草黄酮含量和抗氧化特性的影响。结果表明，甘草在酵母菌发酵5 d、米曲霉菌发酵5 d，黑曲霉菌发酵3 d时的黄酮含量最高，经大孔树脂纯化后黄酮含量上升，黑曲霉菌发酵组由63.8 mg·g-1上升为90.6 mg·g-1、米曲霉菌发酵组由78.2 mg·g-1上升为101.8 mg·g-1、酵母菌发酵组由54.9 mg·g-1上升为82.6 mg·g-1、未发酵组由39.6 mg·g-1上升为57.9 mg·g-1;不同菌种发酵甘草后对DPPH及ABTS自由基的清除能力显著高于未发酵甘草，其中米曲霉发酵组的DPPH及ABTS 清除力最高。因此，酵母菌、米曲霉、黑曲霉发酵甘草能有效提高黄酮含量，大孔树脂纯化甘草黄酮后黄酮含量显著上升，且具有更好的抗氧化活性。
Abstract:
In order to fully explore and utilize licorice resources and promote the antioxidant research of fermented licorice, three different probiotics (yeast, Aspergillus oryzae, and Aspergillus niger) were selected as the research objects to ferment flavonoids in licorice. Ethanol reflux method was used to extract flavonoids from licorice, and single factor experiments were conducted to optimize the fermentation time under the fixed conditions of inoculation volume of 10%, fermentation temperature of 28 ℃, water content of 80%, and 30 g of licorice. Based on the optimal fermentation time, the crude extract of licorice flavonoids was purified using D101 macroporous adsorption resin and its relatedin vitro antioxidant capacity was determined.The effect of solid-state fermentation time of different bacterial strains on the content and antioxidant properties of licorice flavonoids was explored. The results showed that the content of flavonoids was highest in yeast fermentation for 5 days, Aspergillus oryzae fermentation for 5 days, and Aspergillus niger fermentation for 3 days. Therefore, based on this, purification was carried out using macroporous resin, and the flavonoid content increased after purification. Aspergillus niger increased from 63.8 mg·g-1 to 90.6 mg·g-1, Aspergillus oryzae increased from 78.2 mg·g-1 to 101.8 mg·g-1, yeast increased from 54.9 mg·g-1 to 82.6 mg·g-1, and unfermented increased from 39.6 mg·g-1 to 57.9 mg·g-1; The scavenging ability of different strains of fermented licorice on DPPH and ABTS free radicals was significantly higher than that of unfermented licorice. In summary, there is a significant difference in the flavonoid content of licorice before and after fermentation. After purification with macroporous adsorption resin, the flavonoid content of licorice increases significantly, and licorice has better antioxidant activity after fermentation.

相似文献/References:

[1]刘春来,李新民,王克勤,等.微量元素及维生素对蜡蚧轮枝菌分生孢子的影响[J].黑龙江农业科学,2008,(04):9.[doi:10.11942/j.issn1002-2767.2008.04.0009]
　LIU Chun-lai,LI Xin-min,WANG Ke-qin,et al.Effects of Micro Elements and Vitamins onSporulation of Verticillium lecanii[J].HEILONGJIANG AGRICULTURAL SCIENCES,2008,(01):9.[doi:10.11942/j.issn1002-2767.2008.04.0009]

备注/Memo

收稿日期：2024-09-15

基金项目：山西省基础研究计划项目(20210302123317);山西省中兽药技术创新中心。
第一作者：李达（1997-），男，硕士研究生，从事天然产物制备和功能产品开发研究。E-mail：1033606477@qq.com。
通信作者：武晓英（1973-），女，博士，教授，从事天然产物制备和功能产品开发研究。E-mail：wuxy@tynu.edu.cn。

更新日期/Last Update: 2025-01-10