Study on Composition Change and Antioxidant Activity Before and After Fermentation of Polygonatum kingianum
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.
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