植物乳杆菌对淫羊藿黄酮苷类成分的转化作用

以淫羊藿为研究对象，植物乳杆菌（Lactobacillus plantarum）为发酵菌株，考察淫羊藿发酵过程中1,1-二苯基-2-三硝基苯肼（DPPH）和羟基自由基清除能力和多酚、黄酮、多糖含量的变化，采用超高效液相色谱-飞行时间质谱（UPLC-Q-TOF-MS）法分析了淫羊藿灭菌前后及发酵过程中主要活性成分的变化。淫羊藿经植物乳杆菌发酵后，DPPH自由基清除率、羟自由基清除率、总黄酮、多酚、多糖含量均有了显著提高，当发酵时间为37 h时，分别为29.59%、46.33%、11.90 mg/L、1.51 mg/L、0.18 g/L；UPLC-Q-TOF-MS共鉴定出57种活性化学成分，其中黄酮类51种，酚酸类4种、其他类2种；经植物乳杆菌发酵后，淫羊藿中黄酮苷元、单糖苷和酚酸类成分总体上相对含量升高，黄酮多级糖苷和二级糖苷的相对含量降低。

Biotransformation of flavonoid glycosides in Epimedium by Lactobacillus plantarum

Using Epimedium as research object, Lactobacillus plantarum as fermentation strain, the changes in the scavenging ability of 1,1-diphenyl-2- picrylhydrazyl radical (DPPH) and hydroxyl radical and the contents of polyphenols, total flavonoids and polysaccharides were studied during the Epimedium fermentation process, and the changes of main active components of Epimedium before and after sterilization and during fermentation process were analyzed by ultra high performance liquid chromatography-quadrupole time of flight mass spectrometry (UPLC-Q-TOF-MS). After fermentation by L. plantarum, the scavenging rate of DPPH free radical and hydroxyl free radical, total flavonoids, polyphenols and polysaccharide contents of Epimedium were significantly increased, which were 29.59%, 46.33%, 11.90 mg/L, 1.51 mg/L and 0.18 g/L, respectively, when fermentation time was 37 h. A total of 57 active chemical constituents were identified by UPLC-Q-TOF-MS, including flavonoids 51, phenolic acids 4 and other compounds 2. After fermentation by L. plantarum, the relative contents of flavonoid aglycones, monoglycosides and phenolic acids in Epimedium increased, while the relative contents of flavonoid multilevel and secondary glycosides decreased.