甘草发酵前后活性成分变化及抗氧化作用研究OA

Radix Glycyrrhizae was fermented using Bacillus velezensis to compare the changes in active components and antioxidant effects before and after fermentation.Spectrophotometry and high-performance liquid chromatography(HPLC)were employed for quantitative analysis,while ABTS+·,·O2-and DPPH·radical scavenging assays were used to evaluate the antioxidant activity of Radix Glycyrrhizae extracts before and after fermentation.The results showed that the contents of total flavonoids(1.405 mg/mL),total polyphenols(1.037 mg/mL),and total saponins(8.821 mg/mL)in fermented Radix Glycyrrhizae extracts were significantly higher(P<0.05)than those before fermentation(0.647 mg/mL,0.404 mg/mL,and 6.864 mg/mL,respectively).HPLC analysis revealed that the contents of liquiritin apioside,isoliquiritin apioside,liquiritigenin,and glycyrrhizic acid were all significantly higher(P<0.05)after fermentation,with glycyrrhizic acid content increasing to 2.66 times of that before fermentation.In contrast,the contents of liquiritin and isoliquiritin decreased relative to their pre-fermentation levels.The scavenging rates of the fermented extract on ABTS+·and·O2-increased by 83.60%and 39.56%,respectively,compared to those before fermentation,indicating a significant enhancement in scavenging efficacy.However,the DPPH·radical scavenging rate decreased by 25.43%compared to that before fermentation.In conclusion,fermentation significantly altered the content of active components in Radix Glycyrrhizae and improved its antioxidant effects.