红景天和轮叶党参混合提取物戊糖乳杆菌发酵条件及抗氧化作用分析

doi:10.7506/spkx1002-6630-201802020

食品科学 ›› 2018, Vol. 39 ›› Issue (2): 124-130.doi: 10.7506/spkx1002-6630-201802020

红景天和轮叶党参混合提取物戊糖乳杆菌发酵条件及抗氧化作用分析

姜国哲1，全贞玉1，金润浩1，HONG Heedo2,*，韩春姬1,*

（1.延边大学医学院，吉林?延吉 133002；2.韩国食品研究院，京畿道?城南 462-746）

出版日期:2018-01-25 发布日期:2018-01-05
作者简介:姜国哲，全贞玉，金润浩，HONG Heedo，韩春姬
基金资助:
国家科技部国际合作专项基金项目（2011DFA33470）

Fermentation Conditions and Antioxidative Activity of Mixed Extracts from Rhodiola sachalinensis and Codonopsis lanceolata by Lactobacillus pentosus

JIANG Guozhe1, QUAN Zhenyu1, JIN Runhao1, HONG Heedo2,*, HAN Chunji1,*

(1. Medical College, Yanbian University, Yanji 133002, China; 2. Korea Food Research Institute, Sungnam 462-746, Korea)

Online:2018-01-25 Published:2018-01-05

摘要/Abstract

摘要： 目的：优化红景天和轮叶党参混合提取物（mixed extracts from Rhodiola sachalinensis and Codonopsis lanceolata，RCME）戊糖乳杆菌发酵条件，分析发酵产物的主要活性成分组成与含量，评价其抗氧化作用。方法：RCME中接种戊糖乳杆菌，以发酵液中的pH值、总酸含量及生物量为指标，研究发酵所需的最佳时间、培养基组成（红景天和轮叶党参混合比例）、RCME最佳质量浓度；采用比色法测定RCME发酵前后的总蛋白质、中性糖、酸性多糖及总酚含量变化，采用高效液相色谱法分析RCME发酵前后的红景天苷和酪醇含量变化，采用1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl，DPPH）自由基和2,2’-联氮-二（3-乙基-苯并噻唑-6-磺酸）二铵盐自由基（2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt radical，ABTS＋·）清除实验评价RCME发酵物的抗氧化作用。结果：单纯红景天提取物发酵24～72?h，其pH值和总酸含量无明显变化，随着发酵时间延长，乳杆菌数明显减少（P＜0.01）。红景天和轮叶党参混合质量比达到3∶2，发酵24h后发酵液的pH值下降幅度和总酸含量升高的幅度最大，发酵48?h时后，pH值和总酸含量无明显的变化，乳杆菌数有所减少。可溶性固形物质量分数在1.0%～3.0%范围内，红景天苷转化为酪醇的转化率无明显差异。RCME发酵24?h后，红景天苷含量显著减少（P＜0.01），酸性多糖、总酚、蛋白质及酪醇含量均显著增加（P＜0.05或P＜0.01）。RCME发酵后DPPH自由基和ABTS＋·清除能力明显增强。结论：RCME发酵条件为红景天-轮叶党参混合比例3∶2、可溶性固形物质量分数1.0%～3.0%、发酵时间24?h。

关键词: 红景天, 轮叶党参, 戊糖乳杆菌, 发酵, 抗氧化

Abstract: Objective: To investigate the optimization of the fermentation of mixed extracts from Rhodiola sachalinensis and Codonopsis lanceolata (RCME) by Lactobacillus pentosus and to determine the composition of bioactive compounds and antioxidative activity of fermented RCME. Methods: The pH, acidity and mycelial biomass were evaluated as a function of the ratio between Rhodiola sachalinensis and Codonopsis lanceolata, soluble solid content of RCME and fermentation time. Variations in the total protein, neutral sugar, acidic polysaccharide and total phenolics contents in RCME before and after fermentation were determined using colorimetric method, as well as variations in salidroside and tyrosol contents by HPLC. The antioxidant activity of fermented RCME was evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging assay. Results: The pH and total acidity were little changed from 24 to 72 h of fermentation when Rhodiola sachalinensis was fermented alone and the viable cell count significantly decreased (P < 0.01). A 3:2 mixture of Rhodiola sachalinensis and Codonopsis lanceolata showed the greatest pH decline and largest increase in acidity at 24 h of fermentation, which remained little changed from 48 h onward, but the viable cell count dropped. Soluble solid content was in the range of 1.0%–3.0%, and the conversion rate of salidroside to tyrosol was not changed significantly from 48 to 72 h. However, salidroside content significantly decreased at 24 h compared with that at 0 h (P < 0.01), whereas tyrosol, acidic polysaccharide, total phenolics and protein significantly increased (P < 0.05 or P < 0.01). DPPH and ABTS+· scavenging activity of fermentation product were significantly higher than those of RCME (P < 0.01). Conclusion: The optimum fermentation conditions of RCME were determined as follows: ratio between Rhodiola sachalinensis and Codonopsis lanceolata ratio, 3:2; soluble solid concentration of RCME 1.0%–3.0%, temperature 37 ℃, and time 24 h.

Key words: Rhodiola sachalinensis, Codonopsis lanceolata, Lactobacillus pentosus, fermentation, antioxidant activity

中图分类号:

Q815

姜国哲，全贞玉，金润浩，HONG Heedo，韩春姬. 红景天和轮叶党参混合提取物戊糖乳杆菌发酵条件及抗氧化作用分析[J]. 食品科学, 2018, 39(2): 124-130.

JIANG Guozhe, QUAN Zhenyu, JIN Runhao, HONG Heedo, HAN Chunji. Fermentation Conditions and Antioxidative Activity of Mixed Extracts from Rhodiola sachalinensis and Codonopsis lanceolata by Lactobacillus pentosus[J]. FOOD SCIENCE, 2018, 39(2): 124-130.

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红景天和轮叶党参混合提取物戊糖乳杆菌发酵条件及抗氧化作用分析

Fermentation Conditions and Antioxidative Activity of Mixed Extracts from Rhodiola sachalinensis and Codonopsis lanceolata by Lactobacillus pentosus

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