植物乳杆菌发酵对白芷的成分和抗氧化活性的影响

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DOI：10.3969/j.issn.1000-9973.2026.01.013

中图分类号：TS201.3 文献标志码：A 文章编号：1000-9973（2026）01-0096-05

Effects of Lactobacillus plantarum Fermentation on Components

and Antioxidant Activity of Angelica dahurica

XIE Jun-lan¹，CHEN Ai-lin¹，FENG Yu-he1 ，CHEN Kai-yao1，QI Zhao-xial， LIU Ping²，RAN Xu1∗ ，ZENG Li-1 * （1.Collge of Biomass Science and Engineering， Sichuan University，Chengdu 61Oo65，China; 2.Suining Yongrong High-Tech Co.，Ltd.，Suining 629ooo，China）

Abstract： In this study，Lactobacillus plantarum HH-LP56 is used to ferment Angelica dahurica to investigate the dynamic changes of content of polysaccharides，total flavonoids，total phenols and antioxidant activity during fermentation. The results show that the content of polysaccharides，total flavonoids and total phenols in the fermentation broth of Angelica dahurica shows a trend of increasing firstly and then decreasing during fermentation，and reaches the peak values 2.489，0.162， 0.506mg/mL respectively at the 9th day of fermentation，which significantly increase by 46.67% ， 58.82% ， 15.00% compared to the Oth day. Meanwhile，Lactobacillus plantarum HH-LP56 fermentation can significantly increase the antioxidant activity of Angelica dahurica fermentation broth. The DPPH radical scavenging rates， ABTS radical scavenging rates and hydroxyl radical scavenging rates reach the maximum values at the 9th day of fermentation. The results of correlation analysis show that the content of polysaccharides，total flavonoids and total phenols of Angelica dahurica fermentation broth during fermentation shows a significant positive correlation with DPPH radical scavenging rates，ABTS radical scavenging rates and hydroxyl radical scavenging rates （ P<0.05 ）.This study has not only provided a theoretical basis for improving the active components and antioxidant activity of Angelica dahurica，but also laid a foundation for the future development of functional foods of Angelica dahurica.

Key words： Angelica dahurica ; Lactobacillus plantarum; fermentation; antioxidation

白芷为伞形科植物白芷或杭白芷的干燥根，作为一种常见的香辛料，白芷具有去味增香、增加食欲的功能，在去除鱼腥味、羊膻味和制作火锅底料等方面都有应用1。（剩余8640字）