固载微生物菌群发酵槐角对染料木素含量及抗氧化活性的影响  

Effect of Fructus Sophorae fermentation by immobilized microbial flora on genistein content and antioxidant activity

作　　者：金爽 白雪 任裕斌 刘维丽 许雯惠 吕晨[1] 陈威沛 崔喆 程玉鹏[1] 李慧玲[1] JIN Shuang;BAI Xue;REN Yubin;LIU Weili;XU Wenhui;L Chen;CHEN Weipei;CUI Zhe;CHENG Yupeng;LI Huiling(Provincial Key Laboratory of Basic and Applied Research of Northern Medicine,School of Pharmacy,Heilongjiang University of Traditional Chinese Medicine,Harbin 150040,China;Heilongjiang University of Traditional Chinese Medicine,Experimental Training Center)

机构地区：[1]黑龙江中医药大学药学院,北药基础与应用研究省部共建重点实验室,哈尔滨150040 [2]黑龙江中医药大学实验实训中心

出　　处：《山西医科大学学报》2023年第3期370-376,共7页Journal of Shanxi Medical University

基　　金：国家自然科学基金项目(82204776);黑龙江中医药大学优秀青年教师支持计划项目(15041180127);黑龙江省博士后启动金项目(LBH-Q21184);黑龙江省省属本科高校中央支持地方高校改革发展资金优秀青年人才项目(2021ZYYQLG002);黑龙江省中医药管理局中医药科研项目(ZYW2022-083);黑龙江省教育科学规划重点课题资助项目(GJB1422254);黑龙江省大学生创新创业训练计划项目(S202210228060);黑龙江中医药大学大学生科技创新项目(2021-2,X202110228002);黑龙江省春雁青年科技英才团队项目(2022CYQN0028)。

摘　　要：目的研究槐角经微生物菌群酵母菌、米曲霉和黑曲霉发酵前后染料木素含量变化及其抗氧化活性。方法采用高效液相色谱法(HPLC)检测比较中药槐角3种菌群混合发酵和单独发酵后染料木素的含量,结合自由基清除活性实验(DPPH)和铁还原抗氧化能力实验(FRAP)判断发酵前后槐角的抗氧化活性,并通过对pH、发酵时间、发酵温度、碳源、氮源进行中心组合设计法和响应面法实验对结果进行进一步优化。结果HPLC分析3种菌群发酵后染料木素的含量明显提高。FRAP和DPPH实验结果显示发酵后抗氧化活性提高,发酵前后FRAP值分别为(1.96±0.21)mmol和(1.31±0.12)mmol Fe(II)/g(n=3)。在最优条件发酵,即pH 7.0,发酵时间42 h,发酵温度32℃条件下,体系中染料木素的含量达到39.92 mg/g。结论通过对槐角发酵,采用单因素优化结合响应面分析对体系条件进行优化后,可提高槐角中染料木素的含量和抗氧化活性。Objective To study the change of genistein content and the antioxidant activity of Fructus Sophorae after fermentation by microbial flora Yeast,Aspergillus oryzae and Aspergillus niger.Methods The genistein content was determined after fermentation by three kinds of microbial flora in Chinese herb Fructus Sophorae by HPLC,and the antioxidant activity of Fructus Sophorae before and after fermentation was determined by DPPH free radical scavenging activity test and ferric ion reducing antioxidant power test(FRAP).The results were further optimized by the central combination design method of pH,fermentation time,fermentation temperature,carbon source,and nitrogen source and response surface method.Results The content of genistein was significantly increased after fermentation by three kinds of microbial flora by HPLC.The results of FRAP and DPPH showed that the antioxidant activity was increased after fermentation.FRAP value was(1.96±0.21)mmol Fe(II)/g and(1.31±0.12)mmol Fe(II)/g before and after fermentation,respectively.Under the optimal fermentation conditions,the content of genistein reached 39.92 mg/g after fermentation for 42 h at pH 7.0 at 32℃.Conclusion The content of genistein and the antioxidant activity in Fructus Sophorae can be increased after fermentation under the optimized conditions by single factor optimization and response surface analysis.

关 键 词：槐角 固载微生物菌群 染料木素 抗氧化活性 

分 类 号：R282[医药卫生—中药学]