摘要
为了研究大马士革玫瑰纯露发酵液的抗氧化、抗衰老和美白功效,在玫瑰纯露中加入酵母菌进行发酵;检测发酵液对 1,1-二苯基-2-三硝基苯肼(DPPH)、超氧阴离子和羟自由基清除率,基质金属蛋白酶 1(MMP-1)、酪氨酸酶抑制率,植物总酚和类黄酮含量的影响,以评价其抗氧化、抗衰老和美白功效.实验结果显示发酵液总酚含量到了104.48 mg/L,类黄酮含量50.3 mg/L;发酵液浓度越高对DPPH自由基、羟自由基和超氧阴离子清除率、MMP-1 抑制率和酪氨酸酶活性抑制率越高,最高分别为56.6%、87.2%、75.5%、33.19%、32.7%.结果表明发酵液的抗氧化、抗衰老和美白功效相较于发酵前都有很大提高,可作为原料应用于化妆品中.
Abstract
In order to investigate the antioxidant,anti-aging and whitening efficacy of the fermentation broth of Damascus rose ferment,fermentation by adding yeast to Rosa Damascus Hydrosol;the effect of the fermentation broth on the scavenging rate of 1,1-diphenyl-2-trinitrophenylhydrazine(DPPH),superoxide anion,and hydroxyl radicals,the inhibition rate of matrix metalloproteinase 1(MMP-1),tyrosinase and the content of total plant phenolics and flavonoids were examined for the evaluation of its antioxidant,anti-aging and whitening efficacy.The experimental results showed that the total phenol content of the fermentation broth reached 104.48 mg/L and the flavonoid content was 50.3 mg/L;the higher the concentration of the fermentation broth was,the higher the inhibition rate of DPPH radicals,hydroxyl radicals and superoxide anion scavenging,MMP-1 inhibition and tyrosinase activity,with the maximum of 56.6%,87.2%,75.5%,33.19%,32.7%,respectively.The results showed that the antioxidant,anti-aging and whitening efficacy of the fermentation broth were greatly improved compared with the pre-fermentation period,and could be used as raw materials in cosmetics.
维普
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