冠突散囊菌发酵对葛根的活性物质和抗氧化活性的影响

研究冠突散囊菌（Eurotium cristatum）发酵对葛根（Pueraria lobata）部分活性物质和抗氧化活性的影响，对发酵前后葛根的主要化学成分进行了分析比对，并简单研究了抗氧化活性的变化情况。以葛根为培养基质进行双向固体发酵，采用紫外分光光度法测定葛根发酵前后总黄酮含量变化；高效液相色谱法（HPLC）图谱叠加比对分析发酵前后葛根活性成分的变化，并对葛根的主要成分葛根素、大豆苷和大豆苷元3种异黄酮成分含量进行测定；DPPH法进行体外抗氧化活性测定。结果表明，发酵前后的样品总黄酮平均含量分别为5.08 mg/g和5.29 mg/g，表明发酵后葛根总黄酮含量有所提高；经HPLC检测计算，葛根中3种异黄酮成分葛根素、大豆苷元的含量分别是发酵前的1.6、4.9，而大豆苷的含量则降低了近1/2；而发酵前后葛根对DPPH自由基清除率的IC₅₀值分别为（2.2177±0.0484）和（0.8359±0.0047） mg/mL，差异显著，说明葛根经发酵后得到的发酵产物具有更强的体外抗氧化活性。结果表明，经冠突散囊菌发酵后葛根的主要化学成分变化显著，其体外抗氧化活性也得到极大改善。

Effect on Bioactive Components and Antioxidant Activity of Pueraria lobata Fermented by Eurotium cristatum

The present study aim to illuminate the changes of predominant bioactive components and the antioxidant activity of Pueraria lobata fermented by Eurotium cristatum. The total flavonoid content of solid fermented product and unfermented P. lobata were determined using ultraviolet spectrophotometry. High pressure liquid chromatograph(HPLC)analysis was applied to identify dynamic changes of some specific bioactive components in P. lobata,including puerarin,daidzin and daidzein,and DPPH radical scavenging capacities of fermentation products were also evaluated. The results showed that the content of total flavonoids of P. lobata increased significantly comparied with unfermented P. lobata,and the contents of pueraria and daidzein 1.6,4.9 and 0.5 times higher than those before fermentation but daizin was decreased 1/2,respectively. The IC₅₀of free radical scavenging rate of unfermented product and fermented were(2.2177±0.0484)and(0.8359±0.0047) mg/mL,respectively. There was significant difference between them,which indicating that the antioxidant activity of fermented P. lobata was superior to the unfermented P. lobata. The study could provide evidence for the biotransformation probability of the Chinese herbs and realize the modernization of Chinese traditional medicine.