滇红玫瑰发酵过程中酚类物质含量及其抗氧化和抗炎活性分析

蔡跃月; 麦尔哈巴·阿布拉; 高路; 杨立新

doi:10.13386/j.issn1002-0306.2023070005

滇红玫瑰发酵过程中酚类物质含量及其抗氧化和抗炎活性分析

Analysis of Phenolic Content and Its Antioxidant and Anti-inflammatory Activities during the Fermentation Process of Rosa rugosa 'Dianhong'

摘要

摘要: 目的：旨在分析大理白族地区使用频率最高的滇红玫瑰在发酵过程中提取物酚类物质含量及其抗氧化和抗炎活性变化。方法：采用民族植物学方法进行调查确定了药食同源玫瑰品种，以模仿传统的玫瑰糖发酵工艺为研究对象，利用DPPH和ABTS⁺法评价不同糖比例和发酵时间发酵滇红玫瑰提取物（Fermented Rosa rugosa ‘Dianhong’，FDR）的抗氧化活性，建立脂多糖诱导RAW264.7细胞模型（NO抑制率）评价提取物抗炎活性，并将酚类物质含量与抗氧化和抗炎活性指标进行相关性分析。结果：7种玫瑰被当地用做药食同源植物，其中滇红玫瑰的使用频率值（f）最高。滇红玫瑰经鲁氏酵母发酵的过程中，FDR-2（35%红糖、65%花瓣）和FDR-3（25%红糖、75%花瓣）的酚类物质含量（总黄酮、总酚）、DPPH和ABTS⁺自由基清除能力、NO抑制率均呈先上升后下降的趋势，其中，在发酵7 d时以上指标均达到最高值，即与发酵前相比能够显著（P<0.05）增加酚类物质含量，提高DPPH和ABTS⁺自由基的清除活性以及NO生成抑制率。然而，FDR-1（50%红糖、50%花瓣）在发酵后，酚类物质含量（总黄酮、总酚）、DPPH和ABTS⁺自由基清除能力、NO抑制率总体均呈下降趋势。发酵滇红玫瑰提取物酚类物质含量与DPPH和ABTS⁺自由基清除率、NO抑制率呈显著正相关（P<0.05）。结论：发酵滇红玫瑰在红糖比例为25%~35%，发酵时间为7 d时，酚类物质含量最高，抗氧化和抗炎能力最强。

Abstract: Objective: The aim of this study was to analyze the changes of phenolic content, antioxidant and anti-inflammatory activities of fermented Rosa rugosa 'Dianhong', the most frequently used rose in Dali Bai ethnic group area. Methods: Medicinal and edible rose varieties were confirmed by investigation using ethnobotanical methods. The object of the study was to imitate the traditional rose sugar fermentation process. Antioxidant activity of fermented Rosa rugosa 'Dianhong' (FDR) with different sugar content and time were evaluated using DPPH and ABTS⁺ methods. Lipopolysaccharide-induced RAW 264.7 cell model (NO inhibition rate) was established to evaluate the anti-inflammatory activity of the extracts. The correlations between phenolic content and antioxidant and anti-inflammatory activities were performed. Results: Among seven rose species loccally used as medicinal and food homologous plants, the frequency value (f) of R. rugosa 'Dianhong' was highest. During the fermentation process of R. rugosa 'Dianhong' fermented by Saccharomyces rouxii, the phenolic content (total flavonoids, total phenols), DPPH and ABTS⁺ free radical scavenging rates and NO inhibition rates of FDR-2 (35% brown sugar, 65% petals) and FDR-3 (25% brown sugar, 75% petals) showed an increasing trend at first and then decreasing trend. All indicators of FDR-2 and FDR-3 reached the highest value at 7 d of fermentation, i.e. the phenolic content, the DPPH and ABTS⁺ free radical scavenging rates and NO inhibition rates significantly increased (P<0.05) compared to samples before fermentation. However, FDR-1 (50% brown sugar, 50% petals) presented decreasing the contents of phenolic (total flavonoids, total phenols), and declining rates of DPPH and ABTS⁺ free radical scavenging capacity, as well as NO inhibition after fermentation. Besides, in this study correlation analysis showed that the phenolic content of fermented R. rugosa 'Dianhong' extracts presented positive correlation (P<0.05), significantly with activities of antioxidant and anti-inflammatory. Conclusion: With the highest phenolic content of fermented extracts, the strongest capacity of antioxidant and anti-inflammatory carried out in this study for seven days’ fermentation is when the brown sugar ratio with R. rugosa 'Dianhong' petal is 25%~35%.