滇黄精发酵前后的成分变化及抗氧化活性研究
Study on Composition Change and Antioxidant Activity Before and After Fermentation of Polygonatum kingianum
陆姝余 1王小刚 2张希1
作者信息
- 1. 云南中医药大学,云南昆明 650500
- 2. 甘肃省天水市第四人民医院,甘肃天水 741000
- 折叠
摘要
将滇黄精处理后进行自然发酵得到滇黄精发酵物,测定发酵前后的活性成分含量及抗氧化活性.结果表明,滇黄精发酵物的多糖、皂苷、多酚、还原糖含量均有明显提高,滇黄精及滇黄精发酵物均能清除DPPH、ABTS及羟自由基,且滇黄精发酵物有更好的自由基清除活性.本研究可为滇黄精系列产品的开发提供一定理论依据.
Abstract
Polygonatum kingianum was processed to obtain natural fermentation,the composition content and antioxidant activity were measured before and after fermentation.The results showed that the contents of polysaccharide,saponin,polyphenols and reduced sugars were significantly increased.The raw and the fermentation could remove DPPH,ABTS and hydroxyl radicals,and the fermentation had better free radical scavenging activity.This study can provide some theoretical reference for the development of the Polygonatum kingianum series products.
关键词
滇黄精/发酵/抗氧化Key words
Polygonatum kingianum/fermentation/antioxidant引用本文复制引用
出版年
2024
NETL
NSTL
万方数据