药食同源杂志2025，Vol.1Issue(6)：26-33,8.
发酵中药的抗氧化活性研究
Research progress on antioxidant activity of fermented TCM
摘要
Abstract
Fermentation of TCM refers to a processing method that alters the original properties and efficacy of medicines under specific conditions,leveraging the catalytic and decomposing actions of microorganisms and enzymes.Studies have shown that maintaining the dynamic balance between oxidation and antioxidation in the human body is a crucial factor for ensuring health,and an imbalance can lead to direct or indirect tissue damage.Under the metabolic action of microorganisms,fermented TCM can promote the release and transformation of active ingredients and enhance the activity of antioxidant enzymes,thereby significantly improving the antioxidant activity of medicinal materials.Currently,the antioxidant effects of fermented TCM are widely applied in research areas such as food preservation,the development of functional foods,and cosmetic formulation.The fermentation process and its underlying mechanisms are of paramount importance to the antioxidant properties of the fermented products.Therefore,this paper provides a comprehensive review focusing on the selection of microbial strains,process optimization,and the mechanisms of antioxidant action in fermentation,aiming to offer theoretical support for the future development and utilization of TCM,as well as the research and development of related products.关键词
发酵中药/发酵工艺/抗氧化/综述Key words
fermented TCM/fermentation process/antioxidation/review分类
医药卫生引用本文复制引用
薛琴,曾碧君,梁嘉宇,李亮,谢梦洲..发酵中药的抗氧化活性研究[J].药食同源杂志,2025,1(6):26-33,8.基金项目
2023年度校级科研项目(Z2023XJYB06). （Z2023XJYB06）
