枯草芽孢杆菌发酵陈皮对其提取物抗氧化活性的影响  

The antioxidative activities of extracts from Pericarpium Citri Reticulatae fermented by Bacillus Subtilis

作　　者：段志芳 张少平 付莉[2] 黄晓辰 DUAN Zhi-fang1, ZHANG Shao-ping1, FU Li2, HUANG Xiao-chen1(1 .College of Food and Pharmaceutical Engineering, Zhaoqing University, Zhaoqing 526061 ; 2.College of Life Science, Zhaoqing University, Zhaoqing 52606)

机构地区：[1]广东肇庆学院食品与制药工程学院,肇庆526061 [2]广东肇庆学院生命科学学院,肇庆526061

出　　处：《食品科技》2018年第5期259-264,共6页Food Science and Technology

基　　金：广东省教育厅"创新强校工程"特色创新项目(2015KTSCX158)

摘　　要：采用枯草芽孢杆菌固态发酵陈皮粉,然后分别使用石油醚、乙酸乙酯、乙醇及蒸馏水对陈皮及发酵陈皮进行提取,共得到8种提取物作为待测样品。以Vc为对照,比较测定它们的体外抗氧化活性,主要包括总还原能力、对各种类型自由基的清除作用、对金属离子螯合作用、对亚硝酸盐的清除作用以及对生物分子氧化损伤的保护作用,并初步分析体外模型条件下抗氧化效果较好的提取物主要成分的类型。结果表明,发酵陈皮中的石油醚提取物和乙酸乙酯提取物在体外多种模型条件下的抗氧化能力强于未发酵陈皮中的相应提取物,其中陈皮及发酵陈皮石油醚提取部分均主要为油脂和萜类,乙酸乙酯提取物部分均主要为黄酮类、生物碱和酚类,所含化学成分的类型没有明显变化,但化合物的个数有所变化。Using petroleum ether, ethyl acetate, ethanol and water as solvents, eight different extracts were obtained from Pericarpium Citri Reticulatae and its solid-state fermented product by Bacillus subtilis. Using Vc as contrast, their antioxidative activities in vitro were compared, including the total reduction activity, scavenging activity on different types of free radicals, ferrous ions chelating activity, inhibition rates of nitrite and bio-molecules damage protective effect. The preliminary analysis of the types of the extracts which had better inhibiting effects in vitro were discussed. The results indicated that all of these extracts showed some antioxidant capacity, in which the antioxidation of petroleum ether and ethyl acetate extracts from the fermented Pericarpium Citri Reticulatae was stronger than that of the same extracts from Pericarpium Citri Reticulatae at the different types of antioxidation models. The main chemical compositions in petroleum ether extracts were fats and terpenes. The main chemical compositions in ethyl acetate extracts were flavonoids, alkaloids and phenols. The types of the chemical compositions in these extracts had no obvious changes, but their numbers changed.

关 键 词：陈皮 发酵 提取物 抗氧化 

分 类 号：R284.2[医药卫生—中药学]