红曲霉发酵土茯苓药渣的成分及其抗氧化活性的变化研究  

Comparisons of the changes of compositions and antioxidant capacities of Smilax glabra sclerotium dregs before and after fermentation by Monascus

作　　者：杨丽[1,2] 张英秀 杨晴 乌鲁艰桑 张志锋 YANG Li;ZHANG Yingxiu;YANG Qing;WULU Jiansang;ZHANG Zhifeng(Key Laboratory of Protection and Utilization of Ethnic Medicinal Resources in Qinghai-Tibet Plateau,Southwest Minzu University,Chengdu 610225;School of Pharmacy,Southwest Minzu University,Chengdu 610225;Yingjing County People’s Hospital,Ya’an 625200)

机构地区：[1]青藏高原民族药用资源保护与利用国家民委重点实验室,西南民族大学,成都610225 [2]西南民族大学药学院,成都610225 [3]荥经县人民医院,雅安625200

出　　处：《中国食品添加剂》2025年第3期1-8,共8页China Food Additives

基　　金：国家自然基金项目(81960705);西藏自治区“十四五”科技重大专项(XZ202201ZD0001G06);四川省科技厅区域创新合作项目(2023YFQ0084);西南民族大学中央高校基本科研业务费专项资金优秀学生培养工程项目(2021NYYXS15)。

摘　　要：对土茯苓药渣进行发酵,通过测定土茯苓药渣发酵前后醇提物中的总黄酮、落新妇苷及同分异构体含量变化,并测定土茯苓药渣发酵前后醇提物对ABTS^(+)自由基、DPPH自由基和羟基自由基的清除率,分析土茯苓药渣经过红曲霉发酵后的成分和抗氧化性变化。结果显示:经过红曲霉发酵后的土茯苓药渣醇提液中的总黄酮、新落新妇苷、落新妇苷、新异落新妇苷、异落新妇苷含量增高;土茯苓药渣发酵后醇提物清除DPPH自由基、ABTS^(+)自由基、羟基自由基清除能力较发酵前醇提物的抗氧化能力增强。研究表明,经红曲霉发酵的土茯苓药渣的抗氧化性增强,为更多的中药发酵研究提供了思路,为土茯苓药渣资源的利用提供了参考。The herbal residue of spleenwort was fermented,and changes in the contents of total flavonoids,oryza sativa glycoside,and isomers in the alcoholic extracts before and after fermentation were measured.The scavenging rates of ABTS^(+) radical,DPPH radical,and hydroxyl radical by the alcoholic extracts were also determined to analyze the changes in composition and antioxidant activity of the spleenwort herbal residue after fermentation by Monascus.The results showed that after fermentation with Monascus,the contents of total flavonoids,oryza sativa glycoside,new oryza sativa glycoside,isooryza sativa glycoside in the alcoholic extract of the spleenwort herbal residue increased.Additionally,the antioxidant capacity to scavenge DPPH radicals,ABTS+ radicals,and hydroxyl radicals of the alcoholic extract after fermentation was enhanced compared to that of the pre-fermented extract.The study indicated that the antioxidant activity of the spleenwort herbal residue fermented with Monascus was increased,providing insights for further research on herbal fermentation and references for the utilization of spleenwort herbal residue resources.This study investigated the effects of Monascus fermentation on the components and antioxidant capacity of Smilax glabra sclerotium dregs.Total flavonoids,rutin,and its isomers were quantified before and after fermentation.The antioxidant activity of alcohol extracts was evaluated using DPPH,ABTS^(+),and hydroxyl radical scavenging assays.Monascus fermentation increased the content of total flavonoids,rutin,and other components in the sclerotium dregs.Furthermore,the fermented extracts exhibited enhanced scavenging abilities against DPPH,ABTS^(+),and hydroxyl radicals.These results demonstrate that Monascus fermentation enhances the antioxidant properties of the dregs,suggesting potential applications for fermented traditional Chinese medicines and providing references for the utilization of Smilax glabra sclerotium dregs resources.

关 键 词：土茯苓药渣 红曲霉 发酵 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学] R313[轻工技术与工程—食品科学与工程]