金线莲发酵液的抗氧化和美白功效研究OA北大核心CSTPCD

In order to develop the application of fermented extract of Anoectochilus roxburghii(A.roxburghii)in the field of cosmetics and screen suitable lactic acid bacteria and yeast,the water extract of A.roxburghii and the enzymatic hydrolysate of the filter residue after water extraction were fermented respectively.The results show that in the different single and compound fermentation methods using Gb-12,Mls-34 and CC-1 strains,the polyphenol content,antioxidant activity and whitening activity of the water extract of A.roxburghii are the highest after the combined fermentation of Mls-34 and CC-1.After the enzymatic hydrolysate of A.roxburghii is fermented by CC-1,the polyphenol content increases the most,and the DPPH free radical and ABTS free radical scavenging rates increase by 56.30％and 85.58％,respectively,while the hydroxyl radical scavenging rate and total reducing power decrease.After the enzymatic hydrolysate of A.roxburghii is fermented by Mls-34 and CC-1,its whitening activity increases the most.