Study on effect of solid state fermentation of Belamcanda chinensis leaves on its active ingredien
GONG Ting
WU Jiao-jiao
XU Xiao-ling
YANG Li-bo
WU Yu-cui
Abstract：The experiment was to study the effect of solid state fermentation of Belamcanda chinensis leaves on the active components.The experiment used solid state fermentation technology and Lactacillus plantarum as the culture to optimize the fermentation conditions of Belamcanda chinensis leaves and determine total flavonoids,total phenols,antioxidant activity and five kinds of flavonoids in fermented leaves.The results showed that solid state fermentation can increase the content of total flavonoids,total phenols and antioxidant capacity.The optimum fermentation conditions were no carbon source and liquid to material ratio 4 mL/g.Solid state fermentation significantly increased the content of irisflorentin,irisflorentin and irisflorentin in Belamcanda chinensis leaves.The study indicates that through solid state fermentation,the contents of active ingredients in Belamcanda chinensis leaves is increased,and the antioxidant activity is enhanced.
Keywords：fermentation of Belamcanda chinensis leaveseffective constituentantioxidant activity
Publication Date：2023-08-31
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：5( 82-86 )