Effect of Fermentation Mode on Content and Antioxidant Activity of Total Flavonoids in Humulus scandens
Journal Title: 河南科技大学学报（自然科学版） - Year 2018, Vol 39, Issue 6
Abstract
To study effect of fermentation mode on the content and antioxidant activity of total flavonoids in Humulus scandens, the test of control group, natural fermentation and lactobacillus fermentation group was conducted, respectively. The content of total flavonoids in extracting solution of Humulus scandens was determined by using rutin as a standard substance, and the antioxidant activity was evaluated by the clearance rate of total flavonoids diluent of Humulus scandens on 1, 1-diphenyl-2-picryhydrazyl ( DPPH) free radical and2, 2 '-azino-bis ( 3-ethylbenzothiazoline-6-sulfonic acid) ( ABTS) free radical. The results show that total flavonoids content of lactobacillus fermentation group is significantly higher than control group and natural fermentation group ( P < 0. 05) . When the mass concentration of total flavonoids diluent of Humulus scandens is1. 0 mg/m L, the clearance rate on DPPH free radical of lactobacillus fermentation group is significantly higher than control group and natural fermentation group ( P < 0. 05) , and the clearance rate on ABTS free radical is significantly higher than natural fermentation group ( P < 0. 05) . When the mass concentration of total flavonoids diluent of Humulus scandens is 0. 2 ～ 0. 4 mg/m L, the clearance rate on ABTS free radical of natural fermentation group is significantly higher than control group and lactobacillus fermentation group ( P < 0. 05) .The content and antioxidation activity of total flavonoids in Humulus scandens changes significantly after fermentation.
Authors and Affiliations
Fei LIANG, Yuanxiao LI, Ke DING, Wang LI, Yuqin WANG
Keywords
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