醉鱼草发酵前后总黄酮含量及其抗菌活性OA

Objective To explore the effect of fermentation on the total flavonoid content of Buddleja lindleyana Fort.(B.lindleyana)and its antibacterial activity.Methods Total flavonoids from B.lindleyana were extracted by the heat reflux extraction method.The total flavonoid contents before and after fermentation were determined by UV spectrophotometry at 510 nm,using rutin as the reference substance and 5%NaNO2,5%Al(NO3)3,and 4%NaOH as color-developing agents.Bacillus subtilis was used to ferment the total flavonoids of B.lindleyana,and the fermentation time,fermentation pH,and inoculum size were optimized by single-factor experiments.Staphylococcus aureus and Escherichia coli were used as test strains,and changes in antibacterial activity before and after fermentation were compared using the diameter of the inhibition zone as the indicator.Results The total flavonoids content before fermentation was(0.114 2±0.004 0)g/g,while that after fermentation was(0.102 0±0.002 2)g/g;The antibacterial activities of total flavonoids after fermentation was greater than that before fermentation.One-way ANOVA was performed using SPSS 22.0,and the results showed that there was a significant difference in total flavonoid content before and after fermentation.There was a highly significant difference in the antibacterial activity of total flavonoids against Escherichia coli before and after fermentation,and a significant difference in their antibacterial activity against Staphylococcus aureus.Conclusion This study showed that the total flavonoid content of B.lindleyana changed significantly before and after fermentation,and that the antibacterial activity of total flavonoids was enhanced after fermentation.This study provides a reference for research on the medicinal value of fermented traditional Chinese medicinal materials and also for their objective evaluation.