赵 迪¹，白 淼²，余 萍^1*，矫艳平¹，闵祥博¹，李丽娜¹，李 晶¹，彭永振¹，陈 雪¹

（1.江西仁仁健康微生态科技有限公司，江西樟树 331200；

2.渤海大学食品科学与工程学院，辽宁锦州 121013）

摘要：优化决明子菊花本草酵素发酵工艺，并探究其降血压功能。以ACE抑制率为响应值，以发酵时间、发酵温度、接种量为探究指标，通过单因素试验和Box-Behnken试验优化发酵工艺。利用大鼠灌胃试验、测定大鼠的体重、动脉的收缩压和舒张压变化，根据灌胃不同周期探究大鼠血压变化。结果表明：发酵工艺优化为发酵时间72 h、发酵温度37 ℃、接种量7.5%，以此制备的酵素ACE抑制率可达49.34%。大鼠灌胃试验结果显示，决明子菊花本草酵素对大鼠体重不产生影响，未对正常大鼠有降血压作用，对自发性高血压大鼠的血压具有辅助下调作用。表明决明子菊花本草酵素具有辅助降血压作用，其开发和应用具有广阔的市场。

关键词：决明子；菊花；酵素；高血压

中图分类号：R285   文献标识码：A   文章编号：1674-506X（2023）05-0064-0007

Preparation of Cassia and Chrysanthemum Materia Medica Fermentation Broth and Study on Blood Pressure Lowering Effect

ZHAO Di¹, BAI Miao², YU Ping^1*, JIAO Yanping¹, MIN Xiangbo¹, LI Lina¹, LI Jing¹, PENG Yongzhen¹, CHEN Xue¹

（1.Jiangxi Renren Health Microecological Technology Co., Ltd., Zhangshu Jiangxi 331200, China;

2.School of Food Science and Engineering, Bo Hai University, Jinzhou Liaoning 121013, China）

Abstract：To optimize the fermentation process of Cassia and chrysanthemum herb, and to explore its function of lowering blood pressure. With ACE inhibition rate as response value, fermentation time, fermentation temperature and inoculation amount as inquiry indexes, the fermentation process was optimized by single factor test and Box-Behnken test. The weight of rats, the changes of the systolic and diastolic blood pressure of the artery were measured by the experiment of rat intragastric administration, and the changes of the blood pressure of rats were explored according to different cycles of intragastric administration. Results showed fermentation time 72 h, fermentation temperature 37 ℃, inoculation amount 7.5%, inhibition rate of the enzyme ACE obtained from this condition could reach 49.34%. The results of rat intragastric experiment showed that cassia and chrysanthemum herb enzyme had no effect on the weight of rats, did not have the effect of lowering blood pressure in normal rats, but had the effect of auxiliary lowering blood pressure in essential hypertensive rats. It showed the herb enzyme of cassia and chrysanthemum has the effect of assisting blood pressure lowering, and its development and application have broad market.

Keywords：chrysanthemum; cassia; fermentation broth; hypertension

doi：10.3969/j.issn.1674-506X.2023.05-011

收稿日期：2022-10-28

作者简介：赵迪（1987-），男，硕士，助理研究员。研究方向：益生菌发酵。

*通信作者：余萍（1982-），女，硕士，高级工程师。研究方向：益生菌发酵。

引用格式：赵迪,白淼,余萍,等.决明子菊花本草酵素的制备及降血压作用研究[J].食品与发酵科技,2023,59(5):64-70.