Effects of Fermentation Process on Content and Functions of Total Flavonoids in Gardenia jasminoides  

作　　者：Zengli WANG Yingbing HE Lu CHEN Quan SHI Xiaolan WANG 

机构地区：[1]Shanghai Dongli Health Research Institute Co.,Ltd.,Shanghai 200061,China

出　　处：《Medicinal Plant》2025年第2期19-22,27,共5页药用植物(英文)

基　　金：Supported by Shanghai Putuo District R&D Platform Project(2024QX04).

摘　　要：[Objectives]To explore the effects of fermentation process on the content and functions of flavonoids in Gardenia jasminoides.[Methods]G.jasminoides was fermented by microorganisms,and the fermentation process of total flavonoids from G.jasminoides was optimized,and the antioxidant activity and hyaluronidase inhibitory activity of the fermentation broth were tested.[Results]The best strain for fermentation of total flavonoids in G.jasminoides was Bacillus subtilis.The optimum fermentation conditions were as follows:the solid-liquid ratio was 1:30,the inoculation amount was 2%,and the fermentation time was 24 h.Under these fermentation conditions,the content of total flavonoids in G.jasminoides reached 36.90 mg/g,which was 45.22%higher than that of the control group without microbial fermentation,and it had good DPPH free radical and hydroxyl free radical scavenging ability,and the inhibition ability of hyaluronidase after fermentation was also improved.[Conclusions]This study provides a technical reference for the comprehensive application of G.jasminoides.

关 键 词：Gardenia jasminoides FLAVONOIDS FERMENTATION ANTI-OXIDATION 

分 类 号：R284.2[医药卫生—中药学]