Effects of Fermentation of Eurotium cristatum on Nutrient Compounds and Biological Activities of Malus hupehensis(Pamp.)Rehder Leaves
In order to explore the effect of Eurotium cristatum fermentation on the leaves of Malus hupehensis(Pamp.)Rehder,the contents of polysaccharides,soluble proteins,polyphenols and the scavenging rate of DPPH in the leaf extract of Eurotium cristatum were measured under different fermentation times.The results showed that the best effect was achieved after 8 days of fermentation,and the contents of polysaccharides and soluble protein in the extract decreased by 48.73%and 43.68%,respectively,compared with those before fermentation.The content of polyphenols increased by 79.63%(p＜0.05)compared with that before fermentation,and the DPPH scavenging rate of Malus hupehensis(Pamp.)Rehder leaves extract increased by 62.40%after fermentation.The experiment provided a theoretical basis for the improvement of the quality of Malus hupehensis(Pamp.)Rehder leaves tea.
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