采用高分辨飞行时间质谱和液质联用技术,研究酿酒酵母和植物乳杆菌混合发酵对金银花浸提液多酚的影响。结果表明,经混合发酵后的金银花浸提液中黄酮和多酚含量明显增加。黄酮含量(以芦丁计)由72.04 mg/g提升到79.07 mg/g,提升率10%;多酚含量(以焦性没食子酸计)由47.74 mg/g提升到59.37 mg/g,提升率24.35%。发酵后的浸提液中绿原酸、槲皮素苷、阿魏酰奎尼酸、木犀草素等含量提升显著,特别是绿原酸含量由26.57 mg/g提升到31.34 mg/g,提升率17.95%(P<0.05)。发酵后金银花浸提液的抗氧化性能提高,DPPH自由基清除率由55%提升到71%,ABTS阳离子自由基清除率由59%提高到64%,采用混菌发酵的方法能够提升金银花浸提液的品质。
The effects of mixed fermentation of Saccharomyces cerevisiae and Lactobacillus plantarum on the polyphenol of honeysuckle extract were studied by high-resolution quadrupole time-of-flight mass spectrometry(Q-TOF-MS) and LC-MS in this research. The results showed that the content of flavonoid and polyphenol in the fermented extract was increased significantly. The concentration of flavonoid (calculated as rutin) increased by 10%, from 72.04 mg/g to 79.07 mg/g. The content of polyphenol (calculated as pyrogallic acid) increased by 24.35%, from 47.74 mg/g to 59.37 mg/g. The content of chlorogenic acid, quercetin glucoside, ferulic quinic acid and luteolin in the fermented extract increased significantly. Especially, the content of chlorogenic acid significantly increased, from 26.57 mg/g to 31.34 mg/g, with an increasing rate of 17.95% (P<0.05). The antioxidation activity of extract was improved after fermentation. The DPPH free radical scavenging rate increased from 55% to 71%, and the ABTS cation ion free radical scavenging rate increased from 59% to 64%. The results provide a theoretical basis for the development of honeysuckle drinks.
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