24种食用植物酵素功能成分分析与生物活性初步研究

为探究24种食用植物酵素的功能成分及生物活性，作者采用分光光度法对不同药材果蔬复合发酵产品的总黄酮和总多酚质量浓度进行了测定，利用超高效液相色谱检测了酵素产品中的6种有机酸。通过测定菌液OD值评价酵素对金黄色葡萄球菌生长的影响，并比较了不同酵素产品对人肝癌细胞Hep G2的生长抑制作用。结果表明，24种酵素产品中枸杞酵素的总黄酮质量浓度最高，玫瑰酵素和丁香酵素的总多酚质量浓度显著高于其他酵素产品的质量浓度。不同酵素产品所含的有机酸种类大致相同，但不同有机酸的质量浓度差异比较大，其中余甘子酵素的总酸质量浓度最高。24种酵素对金黄色葡萄球菌的生长均有较强的抑制作用，对人肝癌细胞Hep G2的生长也表现出一定的抑制作用。作者比较了24种酵素产品中多酚、黄酮和有机酸的质量浓度以及其生物活性，为功能性酵素产品的后续研发提供理论依据。

Analysis of Functional Components of 24 Fermented Juice of Edible Plant and Preliminary Study on Their Biological Activities

To investigate the functional components and biological activities of 24 fermented juice of edible plants, the contents of total flavonoids and total polyphenols were determined by UV/Vis spectrophotometry, and 6 organic acids in the fermented juice were determined by Ultra Performance Liquid Chromatography (UPLC). The optical density(OD) value was measured to evaluate the effect of fermented juice on the growth of Staphylococcus aureus, and compared the inhibitory effects of the fermented juice on the cell growth of human liver cancer cell line Hep G2. The results showed that the total flavonoid content in Lycium barbarum fermented juice was the highest among the 24 fermented juice. The total polyphenol content of Rosa rugosa fermented juice and Syzygium aromaticum fermented juice was significantly higher than that of others. The types of organic acids contained in different fermented juice were similar, but their content was quite different. Among them, the total acid content of Phyllanthus emblica fermented juice was the highest. All the 24 fermented juice had strong inhibitory effects on the growth of Staphylococcus aureus, and had an inhibitory effect on the growth of Hep G2 cells. In conclusion, the contents of polyphenols, flavonoids, organic acids and biological activities of the 24 kinds of fermented juice were compared, which provided direction for further research and development of functional fermented juice products.