乳酸菌发酵对铁皮石斛活性物质含量及其抗氧化能力的影响

以铁皮石斛为原料,利用乳酸菌发酵生产风味饮料,对铁皮石斛汁发酵前后多糖、石斛碱、总酚、总黄酮含量及抗氧化能力变化情况进行研究。结果表明,植物乳杆菌对石斛多糖的消耗最高,比原汁减少了41.63%。植物乳杆菌与保加利亚乳杆菌按1∶1混合发酵对石斛碱的消耗最高,比原汁减少了4.92%。经乳酸菌发酵,总酚、总黄酮含量均比发酵前有提高,其中以植物乳杆菌与保加利亚乳杆菌按比例1∶1混合发酵提高幅度最大,总酚与总黄酮含量分别提高了24.17%和31.87%。铁皮石斛汁发酵后对羟基自由基、DPPH自由基和超氧阴离子自由基的清除能力均比发酵前有所增强。本研究说明,利用乳酸菌发酵可提高铁皮石斛活性物质的溶出率,从而提高铁皮石斛乳酸菌饮品抗氧化功能。

Effects of Lactobacillus Fermentation on Active Substance and Antioxidant Activity of Dendrobium candidum

Dendrobium candidum was used to produce beverage fermented by Lactobacillus. The changes of polysaccharide, dendrobium, total polyphenols, total flavonoids and antioxidant capacity were discussed before and after fermentation. The consumption of dendrobium polysaccharide was the highest after fermented with Lactobacillus plantarum, 41.63% lower than the original juice. The consumption of dendrobium was the highest when fermented with Lactoba-cillus plantarum and Lactobacillus bulgaricus in 1∶1, 4.92% lower than the original juice. The content of total phenol and total flavonoids increased after fermentation. The content of total phenol and total flavonoids increased by 24.17% and 31.87% after fermented with Lactobacillus plantarum and Lactobacillus bulgaricus in 1∶1. The scavenging ability of hydroxyl radicals, DPPH radicals and superoxide anions after fermentation increased also. The experiment showed that the active substance dissolution rate of D. candidum could be improved through Lactobacillus fermentation, and the antioxidant function of the fermented beverage from D. candidum be improved as well.