【摘要】 为筛选合适凤丹花瓣发酵的乳酸菌菌种,比较了8种乳酸菌(植物乳杆菌、保加利亚乳杆菌、干酪乳杆菌、瑞士乳杆菌、鼠李糖乳杆菌、嗜酸乳杆菌、副干酪乳杆菌和嗜热链球菌)发酵凤丹花瓣后,其酚类物质、色差和抗氧化活性的变化。结果表明,植物乳杆菌发酵后的凤丹花瓣总酚和总黄酮含量分别提高了4.95%和12.51%(P<0.05);色差值△E变化显著(P<0.01);自由基清除活性最高,DPPH自由基清除率增加了11.14%(P<0.01),ABTS自由基清除率增加了6.58%(P<0.05),还原力增加了16.19%(P<0.05)。经保加利亚乳杆菌发酵后,凤丹花瓣的芦丁和槲皮素分别提高了3.16%和0.81%(P<0.05)。更多还原

【Abstract】 In order to select suitable lactic acid bacteria species for fermenting of Feng Dan petals,the differences of phenolic substances,color difference and antioxidant activity of Feng Dan petals were compared after fermentation by 8 kinds of lactic acid bacteria(Lactobacillus plantarum,Lactobacillus bulgaricus,Lactobacillus casei,Lactobacillus helveticus,Lactobacillus rhamnosus,Lactobacillus acidophilus,Lactobacillus paracasei and Streptococcus thermophiles).The results showed that the concentrations of total phenolics and flavonoids increased significantly after fermentation by L.plantarum,which increased by 4.95% and 12.51%,respectively(P<0.05).The color differenceΔE was significantly changed(P<0.01).The scavenging activity was the highest,the DPPH free radical scavenging rate increased by 11.14%(P<0.01),the ABTS free radical scavenging rate increased by 6.58%(P<0.05),and the reducing power increased by 16.19%(P<0.05).The rutin and quercetin increased by 3.16% and 0.81%,respectively(P<0.05)after fermentation by L.bulgaricus.更多还原