曹刚刚^1*，冀利峰¹，徐方方¹，李宣衡¹，曾化伟²

（1.安徽养生天下生物科技有限公司，安徽亳州 236800；

2.淮北师范大学生命科学学院，安徽淮北 235000）

摘要：研究不同乳杆菌对典型药食同源中药发酵的性能，特别是药材原有的特征性成分和抗氧化能力发酵前后的变化。以葛根为研究对象，采用三株乳杆菌，即植物乳杆菌YS-1、植物乳杆菌YS-2和鼠李糖乳杆菌YS-3，对葛根进行发酵，通过检测葛根发酵前后的总黄酮、总酚、总三萜三类物质含量以及ABTS^＋自由基、羟基自由基、DPPH自由基三种自由基清除率，揭示中药葛根经过不同乳杆菌发酵后的典型成分和抗氧化性变化。葛根经过植物乳杆菌YS-1、植物乳杆菌YS-2发酵后总黄酮、总酚、总三萜含量变化不同，且差异较大，但均有升高。经过植物乳杆菌YS-1发酵的葛根发酵液的特征性成分含量最高，总黄酮、总酚、总三萜含量均值分别达到3.2 g/L、5.5 g/L、5.1 g/L，相对于葛根原汁分别提高113.33%、96.43%、34.21%。葛根经过三株乳杆菌发酵后三种自由基清除率相对于发酵前都有明显提高。经植物乳杆菌YS-1发酵的提升最大，ABTS^＋自由基、羟基自由基、DPPH自由基清除率均值分别达到72%、96%、42%。研究表明，不同的乳杆菌发酵葛根的性能差异较大，针对不同的中药材原料需要筛选合适的菌种。适宜的乳杆菌发酵葛根可以显著提高其特征成分的含量，同时提高其抗氧化性能。

关键词：葛根；乳杆菌；发酵；自由基；抗氧化

中图分类号：TS218    文献标识码：A    文章编号：1674-506X（2022）04-0104-0005

Effects of Fermentation with Different Lactobacillus on Characteristic Components and Antioxidant Capacity of Pueraria Root

CAO Ganggang^1*，JI Lifeng¹，XU Fangfang¹，LI Xuanheng¹，ZENG Huawei²

（1.Anhui Yangsheng Tianxia Biotechnology Co., Ltd., Bozhou Anhui 236800, China;

2.School of Life Sciences, Huaibei Normal University, Huaibei Anhui 235000, China）

Abstract：To study the fermentation performance of different Lactobacillus on typical raw materials of Chinese medicine homologous food, especially the changes of the original characteristic components and total antioxidative capacity of medicinal herbs before and after fermentation. Taking pueraria root as the research object, using three Lactobacillus strains, namely Lactobacillus plantarum YS-1, Lactobacillus plantarum YS-2, Lactobacillus rhamnosus YS-3, to ferment pueraria root. The contents of total flavonoids, total phenols and total triterpenoids, as well as the clearance rate of -OH, ABTS^＋, DPPH free radicals, were detected to reveal the changes of typical components and antioxidant activity of pueraria root before and after pueraria fermentation with different Lactobacillus. The contents of total flavonoids, total phenols and total triterpenoids in pueraria root were different after Lactobacillus plantarum YS-1 and Lactobacillus plantarum YS-2 fermentation, and the differences were large, but both increased. The contents of typical components in pueraria root broth after Lactobacillus plantarum YS-1 fermentation were the highest. Total flavonoids, total polyphenols, total triterpenoids contents reached 3.2 g/L, 5.5 g/L and 5.1 g/L, respectively, which were 113.33%, 96.43% and 34.21% higher than that in pueraria root juice, respectively. Clearance rate of -OH, ABTS^＋, DPPH free radicals all increased significantly after fermentation with three strains, among which the radical clearance rate of pueraria broth after Lactobacillus plantarum YS-1 fermentation was the highest. Clearance rate of ABTS^＋, -OH, DPPH free radicals reached 72%, 96% and 42%, respectively. The results showed that the performance of different Lactobacillus in the fermentation of pueraria root was significantly different. In order to meet the fermentation needs of different Chinese medicine raw materials, it was necessary to explore the characteristics of different strains. Suitable Lactobacillus fermentation of pueraria root can significantly increase the content of its characteristic components, and improve its anti-oxidative capacity.

Keywords：pueraria root; Lactobacillus; fermentation; free radicals; anti-oxidative

doi：10.3969/j.issn.1674-506X.2022.04-017

收稿日期：2022-01-18

基金项目：安徽省科技厅重点研发项目（201904a06020039）

作者简介：曹刚刚（1988-），男，硕士，工程师。研究方向：发酵功能性食品。

*通信作者

引用格式：曹刚刚,冀利峰,徐方方,等.不同乳杆菌发酵对葛根的特征成分和抗氧化能力的影响研究[J].食品与发酵科技,2022,58(4):104-108.