酵母/当归发酵液体外抗衰老活性研究  

Nvestigation of the Antioxidant Activity of Bidirectional Fermentation Products from Yeast and Angelica

作　　者：何狄珍 陈湘柔 吴藤希 徐翔 贺博洋 杨云丽 HE Dizhen;CHEN Xiangrou;WU Tengxi;XU Xiang;HE Boyang;YANG Yunli(Medicing and Health Science College Guangzhou,Huashang College,Guangzhou 511300,China)

机构地区：[1]广州华商学院健康医学院,广东广州511300

出　　处：《山东化工》2025年第4期56-59,68,共5页Shandong Chemical Industry

基　　金：国家级大学生创新创业训练计划项目(编号202212621004)。

摘　　要：当归(Angelica sinensis)为伞形科植物当归的干燥根,具有补血活血,调经止痛,润肠通便的功效。本研究旨在通过采用酵母菌对当归进行发酵,探究发酵后黄酮、多酚含量及功效是否发生改变。结果表明:发酵后酵母/当归发酵液其总黄酮含量为0.174 mg/mL,多酚含量为0.495 mg/mL。通过抗氧化实验,DPPH·清除率为82.92%;FRAP·还原力为1.484 mmol/L;弹性蛋白酶抑制率为66.17%。研究表明当归发酵后,其抗衰老活性得到提升,为其在化妆品等方面的应用提供理论依据。Angelica sinensis is the dried root of the Umbelliferae plant Angelica sinensis,which possesses the functions of enriching and invigorating blood,regulating menstruation and alleviating pain,and moistening the intestines for laxation.This study aimed to explore whether the contents and efficacies of flavonoids and polyphenols changed after the fermentation of Angelica sinensis with yeast.The results indicated that the total flavonoid content of the yeast/Angelica sinensis fermentation broth after fermentation was 0.174 mg/mL,and the polyphenol content was 0.495 mg/mL.Through antioxidant experiments,the DPPH·scavenging rate was 82.92%;the FRAP·reducing power was 1.484 mmol/L;and the elastase inhibition rate was 66.17%.The research demonstrated that the anti-aging activity of Angelica sinensis was enhanced after fermentation,providing a theoretical basis for its application in cosmetics and other aspects.

关 键 词：酵母 当归 抗氧化 弹性蛋白酶 

分 类 号：TQ658.2[化学工程—精细化工]