八珍散总皂苷生物提取的工艺优化及抗氧化活性研究OA

This experiment aimed to improve the extraction efficiency and antioxidant activity of total sapo-nins from Bazhen San using solid-state fermentation with Lactobacillus plantarum and Bifidobacterium ani-malis.The effects of fermentation time,temperature,moisture content,and inoculum size on the extraction yield of total saponins were systematically studied through single-factor tests and an orthogonal array design.Antioxidant activity was evaluated by mea-suring 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging rate,2,2'-azino-bis(3-ethyl-benzothiazoline-6-sulfonic acid)(ABTS+)radical scavenging rate,and reducing power.Single-factor test results indicated that the maximum saponin extraction was achieved under the follow-ing conditions:a time of 48 h,a temperature of 34℃,a moisture content of 50%,and an inoculum size of 1×108 CFU/g.The increase was significant(P<0.05).Orthogonal test results showed the optimal fermenta-tion parameters were:a time of 48 h,a temperature of 31℃,a moisture content of 50%,and an inoculum size of 1×109 CFU/g.Under these optimal conditions,the total saponin extraction from the fermented prod-uct was significantly increased compared to the unfermented material(P<0.05).The primary and secondary factors affecting saponin yield during fermentation are,in descending order of importance:moisture con-tent>inoculation amount>fermentation temperature>fermentation time.Furthermore,the fermented prod-uct demonstrated superior antioxidant activity,showing higher DPPH radical scavenging rate,ABTS⁺ radical scavenging rate,and reducing power.The results demonstrate that solid-state fermentation can effectively enhance the total saponin content and antioxidant activity of Bazhen San.