中国中药杂志

2021, v.46(03) 620-629

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酸枣仁-茯苓共发酵的抗氧化活性增强机制研究
Study on mechanism of enhancing antioxidant activity in fermented Ziziphi Spinosae Semen with Poria cocos

李泽;解玉军;段慧竹;崔小芳;裴香萍;闫艳;杜晨晖;
LI Ze;XIE Yu-jun;DUAN Hui-zhu;CUI Xiao-fang;PEI Xiang-ping;YAN Yan;DU Chen-hui;Institute of Pharmaceutical & Food engineering, Shanxi University of Chinese Medicine;Modern Research Center for Traditional Chinese Medicine, Shanxi University;

摘要(Abstract):

该研究采用ABTS,DPPH和FRAP 3种方法,考察酸枣仁与茯苓共发酵过程中体外抗氧化活性的变化规律,结合活性成分含量和~1H-NMR技术探讨茯苓发酵酸枣仁的抗氧化活性增强机制。结果表明发酵过程可显著提高酸枣仁总酚、总皂苷、总多糖等活性成分含量。~1H-NMR代谢组学研究表明,酸枣仁发酵后亮氨酸、赖氨酸、缬氨酸、丙氨酸等氨基酸,肌酸、肌酸酐、甜菜碱等含氮化合物,酸枣仁皂苷A、斯皮诺素等次级代谢产物均显著增加,皮尔逊相关分析表明上述成分与抗氧化活性呈现正相关性,推测酸枣仁发酵后抗氧化活性增强可能是多种化学成分共同作用的结果。该研究初步阐明了酸枣仁发酵后抗氧化活性增强的机制,为酸枣仁-茯苓共发酵产物的开发与利用提供新的研究思路。
In this study, the antioxidant property changes in fermented Ziziphi Spinosae Semen(FZSS) with Poria cocos were analyzed by DPPH, ABTS and FRAP methods. Then the content determination of active ingredients and ~1H nuclear magnetic resonance(~1H-NMR) spectroscopy were also used to investigate the mechanism of FZSS with P. cocos in enhancing the antioxidant activity. The results showed that the content of active ingredients such as total phenols, total saponins and total polysaccharides were significantly increased during the fermentation time. The results of ~1H-NMR metabonomics showed that the contents of amino acids such as leucine, lysine, valine and alanine, nitrogen compounds such as creatine, creatinine, and betaine, and secondary metabolites, for instance, jujuboside A and spinosin were higher after fermentation, and above components showed positive correlation with antioxidant capacity in Pearson correlation analysis. Therefore, it was inferred that the enhancement of antioxidant activity of FZSS may be the result of the joint action of various chemical components. This study preliminarily clarified the mechanism of FZSS in enhancing the antioxidant activity, and provided new research ideas for the product development and utilization of FZSS.

关键词(KeyWords): 酸枣仁;茯苓;发酵;~1H-NMR代谢组学;抗氧化
Ziziphi Spinosae Semen;Poria cocos;fermentation;~1H-NMR metabonomics;antioxidant

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金项目(81603251,81603289);; 山西省科技厅重点研发计划项目(201803D31087);山西省科技厅中药现代化关键技术研究振东专项(2016ZD0105,2016ZD0104,2014ZD0306);; 山西省教育厅高等学校青年科研人员培育计划项目(20);; 晋药综合开发利用协同创新中心项目(2017-JYXT-25);; 山西中医药大学科技创新团队项目(2018-TD-009);; 山西省2019年度研究生教育创新计划项目(2019SY515);; 2020年度山西教育厅科技创新项目(2020L0422)

作者(Author): 李泽;解玉军;段慧竹;崔小芳;裴香萍;闫艳;杜晨晖;
LI Ze;XIE Yu-jun;DUAN Hui-zhu;CUI Xiao-fang;PEI Xiang-ping;YAN Yan;DU Chen-hui;Institute of Pharmaceutical & Food engineering, Shanxi University of Chinese Medicine;Modern Research Center for Traditional Chinese Medicine, Shanxi University;

Email:

DOI: 10.19540/j.cnki.cjcmm.20201012.202

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