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甘草发酵前后活性成分变化及抗氧化作用研究

郑雪 高海宁 张东芝 尹珊 张勇 李彩霞

中兽医医药杂志2026,Vol.45Issue(2):1-8,8.
中兽医医药杂志2026,Vol.45Issue(2):1-8,8.DOI:10.13823/j.cnki.jtcvm.2026.005

甘草发酵前后活性成分变化及抗氧化作用研究

Analysis of changes in active components and antioxidant activity of Radix Glycyrrhizae before and after fermentation

郑雪 1高海宁 2张东芝 3尹珊 3张勇 3李彩霞1

作者信息

  • 1. 河西学院生命科学与工程学院,甘肃 张掖 734000||甘肃省河西走廊特色资源利用重点实验室,甘肃 张掖 734000
  • 2. 河西学院生命科学与工程学院,甘肃 张掖 734000||甘肃省河西走廊特色资源利用重点实验室,甘肃 张掖 734000||河西走廊生物多样性保护与利用研究中心,甘肃 张掖 734000
  • 3. 河西学院生命科学与工程学院,甘肃 张掖 734000
  • 折叠

摘要

Abstract

Radix Glycyrrhizae was fermented using Bacillus velezensis to compare the changes in active components and antioxidant effects before and after fermentation.Spectrophotometry and high-performance liquid chromatography(HPLC)were employed for quantitative analysis,while ABTS+·,·O2-and DPPH·radical scavenging assays were used to evaluate the antioxidant activity of Radix Glycyrrhizae extracts before and after fermentation.The results showed that the contents of total flavonoids(1.405 mg/mL),total polyphenols(1.037 mg/mL),and total saponins(8.821 mg/mL)in fermented Radix Glycyrrhizae extracts were significantly higher(P<0.05)than those before fermentation(0.647 mg/mL,0.404 mg/mL,and 6.864 mg/mL,respectively).HPLC analysis revealed that the contents of liquiritin apioside,isoliquiritin apioside,liquiritigenin,and glycyrrhizic acid were all significantly higher(P<0.05)after fermentation,with glycyrrhizic acid content increasing to 2.66 times of that before fermentation.In contrast,the contents of liquiritin and isoliquiritin decreased relative to their pre-fermentation levels.The scavenging rates of the fermented extract on ABTS+·and·O2-increased by 83.60%and 39.56%,respectively,compared to those before fermentation,indicating a significant enhancement in scavenging efficacy.However,the DPPH·radical scavenging rate decreased by 25.43%compared to that before fermentation.In conclusion,fermentation significantly altered the content of active components in Radix Glycyrrhizae and improved its antioxidant effects.

关键词

甘草/发酵/活性成分/抗氧化活性

Key words

Radix Glycyrrhizae/fermentation/active components/antioxidant activity

分类

农业科技

引用本文复制引用

郑雪,高海宁,张东芝,尹珊,张勇,李彩霞..甘草发酵前后活性成分变化及抗氧化作用研究[J].中兽医医药杂志,2026,45(2):1-8,8.

基金项目

甘肃省科技计划项目(22JR5RG564) (22JR5RG564)

甘肃省自然科学基金项目(20JR10RG299) (20JR10RG299)

全国大学生创新创业计划训练项目(202210740063,202210740010,S202310740023) (202210740063,202210740010,S202310740023)

中兽医医药杂志

1000-6354

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