CN113318037B - Microbial fermentation method for improving content of active ingredients of peony flowers and application - Google Patents
Microbial fermentation method for improving content of active ingredients of peony flowers and application Download PDFInfo
- Publication number
- CN113318037B CN113318037B CN202110776090.3A CN202110776090A CN113318037B CN 113318037 B CN113318037 B CN 113318037B CN 202110776090 A CN202110776090 A CN 202110776090A CN 113318037 B CN113318037 B CN 113318037B
- Authority
- CN
- China
- Prior art keywords
- peony
- fermentation
- active ingredients
- content
- lactobacillus plantarum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 241000736199 Paeonia Species 0.000 title claims abstract description 163
- 235000006484 Paeonia officinalis Nutrition 0.000 title claims abstract description 159
- 238000000855 fermentation Methods 0.000 title claims abstract description 123
- 230000004151 fermentation Effects 0.000 title claims abstract description 123
- 238000000034 method Methods 0.000 title claims abstract description 26
- 230000000813 microbial effect Effects 0.000 title claims abstract description 17
- 239000004480 active ingredient Substances 0.000 title claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 47
- 239000011259 mixed solution Substances 0.000 claims abstract description 15
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 11
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 11
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 10
- 239000012153 distilled water Substances 0.000 claims abstract description 9
- 239000006228 supernatant Substances 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000011081 inoculation Methods 0.000 claims abstract description 7
- 230000002087 whitening effect Effects 0.000 claims abstract description 7
- 244000005700 microbiome Species 0.000 claims abstract description 4
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 39
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 39
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 39
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 30
- 239000000047 product Substances 0.000 claims description 12
- 238000012258 culturing Methods 0.000 claims description 9
- 239000006041 probiotic Substances 0.000 claims description 8
- 235000018291 probiotics Nutrition 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 238000001291 vacuum drying Methods 0.000 claims description 4
- 238000005119 centrifugation Methods 0.000 claims description 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 abstract description 23
- 229930003944 flavone Natural products 0.000 abstract description 23
- 150000002212 flavone derivatives Chemical class 0.000 abstract description 23
- 235000011949 flavones Nutrition 0.000 abstract description 23
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 abstract description 23
- 235000013824 polyphenols Nutrition 0.000 abstract description 14
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 12
- 235000006708 antioxidants Nutrition 0.000 abstract description 10
- 241000196324 Embryophyta Species 0.000 abstract description 6
- 239000000284 extract Substances 0.000 description 52
- 235000010633 broth Nutrition 0.000 description 37
- 238000002835 absorbance Methods 0.000 description 31
- -1 polyphenol compounds Chemical class 0.000 description 20
- 239000006286 aqueous extract Substances 0.000 description 16
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 13
- 230000002292 Radical scavenging effect Effects 0.000 description 12
- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 12
- 239000000243 solution Substances 0.000 description 12
- 102000003425 Tyrosinase Human genes 0.000 description 11
- 108060008724 Tyrosinase Proteins 0.000 description 11
- 230000005764 inhibitory process Effects 0.000 description 11
- 239000007788 liquid Substances 0.000 description 11
- TUJKJAMUKRIRHC-UHFFFAOYSA-N hydroxyl Chemical compound [OH] TUJKJAMUKRIRHC-UHFFFAOYSA-N 0.000 description 10
- 238000006243 chemical reaction Methods 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
- 239000000126 substance Substances 0.000 description 8
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 7
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 7
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 7
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 7
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 7
- 235000005493 rutin Nutrition 0.000 description 7
- 229960004555 rutoside Drugs 0.000 description 7
- 102000004190 Enzymes Human genes 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 6
- 239000003153 chemical reaction reagent Substances 0.000 description 6
- 230000007760 free radical scavenging Effects 0.000 description 6
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 6
- 150000003254 radicals Chemical class 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 5
- 239000002054 inoculum Substances 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 238000012599 radical scavenging assay Methods 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 238000005303 weighing Methods 0.000 description 5
- 239000002537 cosmetic Substances 0.000 description 4
- 230000003247 decreasing effect Effects 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 230000002829 reductive effect Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 241000186660 Lactobacillus Species 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 230000003064 anti-oxidating effect Effects 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 229930003935 flavonoid Natural products 0.000 description 3
- 150000002215 flavonoids Chemical class 0.000 description 3
- 235000017173 flavonoids Nutrition 0.000 description 3
- 229940074391 gallic acid Drugs 0.000 description 3
- 235000004515 gallic acid Nutrition 0.000 description 3
- 239000001963 growth medium Substances 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000007873 sieving Methods 0.000 description 3
- GLDQAMYCGOIJDV-UHFFFAOYSA-N 2,3-dihydroxybenzoic acid Chemical compound OC(=O)C1=CC=CC(O)=C1O GLDQAMYCGOIJDV-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 241000847925 Paeonia ostii Species 0.000 description 2
- 230000004913 activation Effects 0.000 description 2
- 230000004075 alteration Effects 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 210000000056 organ Anatomy 0.000 description 2
- 238000007348 radical reaction Methods 0.000 description 2
- YGSDEFSMJLZEOE-UHFFFAOYSA-N salicylic acid Chemical compound OC(=O)C1=CC=CC=C1O YGSDEFSMJLZEOE-UHFFFAOYSA-N 0.000 description 2
- 230000002000 scavenging effect Effects 0.000 description 2
- WCBPJVKVIMMEQC-UHFFFAOYSA-N 1,1-diphenyl-2-(2,4,6-trinitrophenyl)hydrazine Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1NN(C=1C=CC=CC=1)C1=CC=CC=C1 WCBPJVKVIMMEQC-UHFFFAOYSA-N 0.000 description 1
- 229940082044 2,3-dihydroxybenzoic acid Drugs 0.000 description 1
- MQVRGDZCYDEQML-UHFFFAOYSA-N Astragalin Natural products C1=CC(OC)=CC=C1C1=C(OC2C(C(O)C(O)C(CO)O2)O)C(=O)C2=C(O)C=C(O)C=C2O1 MQVRGDZCYDEQML-UHFFFAOYSA-N 0.000 description 1
- 244000236521 Bupleurum rotundifolium Species 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 240000005001 Paeonia suffruticosa Species 0.000 description 1
- 235000003889 Paeonia suffruticosa Nutrition 0.000 description 1
- 241001106477 Paeoniaceae Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930182486 flavonoid glycoside Natural products 0.000 description 1
- 150000007955 flavonoid glycosides Chemical class 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- JPUKWEQWGBDDQB-QSOFNFLRSA-N kaempferol 3-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=CC(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O JPUKWEQWGBDDQB-QSOFNFLRSA-N 0.000 description 1
- 238000009630 liquid culture Methods 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 239000013641 positive control Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 229960004889 salicylic acid Drugs 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9789—Magnoliopsida [dicotyledons]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
- A61Q19/02—Preparations for care of the skin for chemically bleaching or whitening the skin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
- A61Q19/08—Anti-ageing preparations
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/74—Biological properties of particular ingredients
- A61K2800/78—Enzyme modulators, e.g. Enzyme agonists
- A61K2800/782—Enzyme inhibitors; Enzyme antagonists
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
- A61K2800/85—Products or compounds obtained by fermentation, e.g. yoghurt, beer, wine
Abstract
The invention relates to the field of plant application methods, and in particular discloses a microbial fermentation method for improving the content of active ingredients of peony, which comprises the following steps: s1, drying and crushing fresh peony flowers into peony flower powder, mixing with distilled water, and performing ultrasonic treatment to obtain a mixed solution for later use; s2, inoculating microorganisms into the mixed solution obtained in the step S1, then carrying out fermentation culture, sterilizing, centrifuging, and taking supernatant to obtain peony fermentation liquor, wherein the fermentation conditions are as follows: the inoculation amount is 1-10%, the temperature is 36-37 ℃, the fermentation time is 12-48h, and the initial pH is 5-7. The peony fermentation liquor prepared by the fermentation method has obviously improved contents of peony flavone and polyphenol, and obviously improved antioxidant and whitening effects.
Description
Technical Field
The invention relates to the field of plant application methods, in particular to a microbial fermentation method for improving the content of active ingredients of peony flowers and application thereof.
Background
Peony (Paeonia suffruticosa andr.) is a dicotyledonous plant of the genus Paeoniaceae, and is a perennial deciduous shrub. It is mainly produced in the areas of Shandong lotus and Henan Luoyang. It is one of the most important ornamental plants in the international flower market. The flower is big, single, usually dark red, pink and white, and is deeply favored by people because of the luxury, rich and modesty of flowers, and the reputation of the king in flowers is known. The peony has ornamental value and important economic value. Paeonia ostii which is published by 10-month national health and family Committee in 2013 can be used as a new food raw material, and Paeonia ostii series extract which is published by the national drug and food administration in 6-month 2015 can be used as a cosmetic raw material. The peony contains rich nutrients necessary for organisms, including vitamins, proteins, saccharides, anthocyanin, mineral elements and the like, and can play roles in resisting aging and resisting external adverse environments. In addition, the peony also contains flavonoid and polyphenol compounds such as astragalin, gallic acid and the like, and the substances not only can remove free radicals in the initiation stage of the chain reaction, but also can directly capture the free radicals in the free radical reaction chain, and play a role in dual antioxidation in blocking the free radical reaction chain. Researchers analyze the whole phenolic profile and the antioxidant activity of different organs of peony (red-phoenix white) to find that the flavonoid glycoside content in petals is higher than that of other organs, and the flower petal is a potential functional food raw material and a natural antioxidant raw material.
The peony is used as a raw material of cosmetics, has the effects of resisting oxidation and whitening skin, but the common extraction method has limited capability of obtaining active ingredients and has the problem of solubility, so that the application of the peony extract in cosmetics is limited and is not popularized.
Disclosure of Invention
In order to solve the technical problems, the invention provides a microbial fermentation method for improving the content of active ingredients of peony and application thereof, and the peony fermentation liquid prepared by the microbial fermentation method has obviously improved content of flavone and polyphenol of peony and obviously improved antioxidant and whitening effects.
The first object of the invention is to provide a microbial fermentation method for improving the content of active ingredients of peony, which comprises the following steps:
s1, drying and crushing fresh peony flowers into peony flower powder, mixing with distilled water, and performing ultrasonic treatment to obtain a mixed solution for later use;
s2, sterilizing and cooling the mixed solution prepared in the step S1, inoculating probiotics, fermenting and culturing, centrifuging, and taking supernatant to obtain peony fermentation liquor;
the probiotics are lactobacillus plantarum or streptococcus thermophilus;
the fermentation conditions are as follows: the inoculation amount is 1-10vol%, the temperature is 36-37 ℃, the fermentation time is 12-48h, and the initial pH of the fermentation liquid is 5-7.
Preferably, in S2, the fermentation conditions are: the inoculation amount is 1vol%, the fermentation time is 36h, and the initial pH of the fermentation liquid is 6.5.
Preferably, in S1, the dosage ratio of the peony powder to distilled water is 7.5g:140-160mL.
Preferably, in S1, the drying condition is vacuum drying at 50 ℃.
Preferably, in S1, the ultrasonic treatment condition is ultrasonic at 60 ℃ for 30min.
Preferably, in S2, the centrifugation is performed for 10min under 10000 r/min.
The second object of the present invention is to provide a peony fermentation broth prepared by the microbial fermentation method.
The third object of the invention is to provide an application of the peony fermentation broth in preparing skin care products.
Preferably, the peony fermentation broth is used for preparing an antioxidant skin care product.
Preferably, the peony fermentation broth is used for preparing skin care products with whitening effect.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the microbial fermentation method, the peony fermentation liquor is obtained through fermentation under specific fermentation conditions (the inoculation amount is 1-10vol%, the temperature is 36-37 ℃, the fermentation time is 12-48h, and the initial pH is 5-7), and detection results show that the contents of peony flavone and polyphenol in the peony fermentation liquor are obviously improved, and the measurement of DPPH free radical, hydroxyl free radical, ABTS free radical clearance rate and tyrosinase inhibition rate shows that the peony fermentation liquor obtained by the method of the invention has obviously improved antioxidant and whitening effects and has application prospects for preparing skin care products.
2. The invention discovers that the preferred inoculation amount is 1vol%, the temperature is 36 ℃, the fermentation time is 36h, when the initial pH is 6.5, the content of the peony flavone and polyphenol in the peony fermentation liquid is highest in improvement degree, and the antioxidation effect is most obvious (and has obvious difference with other parameters).
3. The invention combines the traditional plant resources of China with the modern fermentation technology, utilizes the peony and probiotics to ferment to obtain the peony fermentation liquor, has advantages in the aspects of safety, toxic and side effects, effectiveness and the like, and has great application potential in the application field of cosmetics.
Drawings
In order to more clearly illustrate the embodiments of the invention or the technical solutions in the prior art, the drawings that are required in the embodiments or the description of the prior art will be briefly described, it being obvious that the drawings in the following description are only some embodiments of the invention, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
FIG. 1 is a graph showing the growth of Lactobacillus plantarum according to the present invention;
FIG. 2 shows IC of flavone content and DPPH free radical in peony fermentation broth under different inoculum size of Lactobacillus plantarum according to the invention 50 A value;
FIG. 3 shows IC of flavone content and DPPH free radical in peony fermentation broth at different fermentation times in the present invention 50 A value;
FIG. 4 shows IC of flavone content and DPPH free radical in peony fermentation broth at different initial pH values in the present invention 50 A value;
FIG. 5 shows the polyphenol content of the aqueous extract of peony, the sterilized aqueous extract of peony, the streptococcus thermophilus fermentation broth of peony and the lactobacillus plantarum fermentation broth of peony in the present invention;
FIG. 6 shows the flavone content of aqueous peony extract, sterilized aqueous peony extract, streptococcus thermophilus broth and Lactobacillus plantarum broth according to the present invention;
FIG. 7 shows DPPH radical scavenging rate of aqueous peony extract, sterilized aqueous peony extract, streptococcus thermophilus broth and Lactobacillus plantarum broth in accordance with the present invention;
FIG. 8 shows the hydroxyl radical scavenging rate of aqueous peony extract, sterilized aqueous peony extract, streptococcus thermophilus broth and Lactobacillus plantarum broth of the present invention;
FIG. 9 shows the ABTS radical scavenging rate of aqueous peony extract, sterilized aqueous peony extract, streptococcus thermophilus broth, and Lactobacillus plantarum broth in accordance with the present invention.
FIG. 10 shows tyrosinase inhibition rate of aqueous extract of peony, sterilized aqueous extract of peony, streptococcus thermophilus broth of peony and lactobacillus fermentation broth of peony plant in the present invention.
Detailed Description
The following detailed description of specific embodiments of the invention is, but it should be understood that the invention is not limited to specific embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention. The experimental methods described in the examples of the present invention are conventional methods unless otherwise specified.
Example 1
The embodiment provides a microbial fermentation method for improving the content of active ingredients of peony.
1. Lactobacillus plantarum fermented peony
1. Determination of strain growth curve
Inoculating activated Lactobacillus plantarum into MRS liquid culture medium, culturing in a constant temperature incubator at 36deg.C, measuring viable count at corresponding time by plate colony counting method, taking out at corresponding time, transferring into cuvette, measuring absorbance of Lactobacillus plantarum culture solution at 600nm with distilled water as blank control, recording, taking culture time as abscissa, and taking viable count and OD as standard 600 The growth curve (shown in FIG. 1) was plotted on the ordinate, and the optimal activation culture time of Lactobacillus plantarum was determined to be 24h.
2. Raw material treatment
Drying fresh peony flower in a vacuum drying oven at 50 ℃, preparing peony flower powder by using a pulverizer, sieving with a 80-mesh sieve, weighing 7.5g, mixing with 150mL of distilled water, performing ultrasonic treatment at 60 ℃ for 30min, and centrifuging at 10000r/min for 10min, wherein the supernatant is taken as an aqueous extract of the peony flower as a control. And (3) performing high-pressure steam sterilization at 121 ℃ for 20min after ultrasonic treatment, centrifuging for 10min under the same conditions, and taking supernatant to obtain a sterilized peony flower water extract.
3. Microbial fermentation
Drying fresh peony in a vacuum drying oven at 50 ℃, preparing peony powder by using a pulverizer, sieving with a 80-mesh sieve, weighing 7.5g, mixing with 150mL of distilled water, carrying out ultrasonic treatment at 60 ℃ for 30min, carrying out high-pressure steam sterilization at 121 ℃ for 20min, cooling to room temperature, adding lactobacillus plantarum activated for 24h according to 1vol% inoculum size into the mixture, culturing in a constant-temperature incubator at 36 ℃ for 48h, centrifuging (10000 rpm,10 min) to obtain peony fermentation liquor, and respectively measuring the flavone content and DPPH removing capacity of the peony water extract, the sterilized peony water extract and the peony fermentation liquor by taking the peony water extract as a reference.
Example 2
This embodiment is substantially the same as embodiment 1 except that:
the inoculum size of Lactobacillus plantarum was 2vol%.
Example 3
This embodiment is substantially the same as embodiment 1 except that:
the inoculum size of Lactobacillus plantarum was 5vol%.
Example 4
This embodiment is substantially the same as embodiment 1 except that:
the inoculum size of Lactobacillus plantarum was 10vol%.
The flavonoid content and DPPH removing ability of the peony fermentation broths prepared in the above examples 1-4 were tested, and the results are shown in FIG. 2.
As shown in FIG. 2, compared with the peony water extract, the flavone content and DPPH removing capacity of the peony fermentation liquor prepared in examples 1-3 are both obviously improved, and extremely obvious differences (#P is less than or equal to 0.01) exist;
compared with the sterilized peony water extract, the peony fermentation liquor prepared in the embodiment 1 has obvious difference in flavone content (P is less than or equal to 0.01); there was a significant difference in DPPH clearance (0.01 < p.ltoreq.0.05).
Example 5
This embodiment is substantially the same as embodiment 1 except that:
culturing in a constant temperature incubator at 36 ℃ for 12 hours respectively, namely, fermenting for 12 hours.
Example 6
This embodiment is substantially the same as embodiment 1 except that:
culturing in a 36 deg.C constant temperature incubator for 24 hr respectively, i.e. fermentation time is 24 hr.
Example 7
This embodiment is substantially the same as embodiment 1 except that:
culturing in a constant temperature incubator at 36 ℃ for 36h respectively, namely, fermenting for 36h.
The peony fermentation broths obtained in examples 5-7 above were tested for flavone content and DPPH scavenging ability, and example 7 was found to be best. As shown in FIG. 3, there was a very significant difference (#P.ltoreq.0.01) compared to the aqueous extract of peony and a significant difference (.p.ltoreq.0.01, 0.01< P.ltoreq.0.05) compared to the aqueous extract of sterilized peony.
Example 8
This embodiment is substantially the same as embodiment 1 except that:
the initial pH value of the mixed solution is respectively regulated to 5 by using a 1% NaOH solution, the mixed solution is sterilized by high-pressure steam at 121 ℃ for 20min, after the mixed solution is cooled to room temperature, activated lactobacillus plantarum is inoculated according to the proportion of 1vol%, and the peony water extract and the sterilized peony water extract are used as controls. Culturing in a 36 deg.C incubator for 24 hr, centrifuging (10000 rpm,10 min), and collecting supernatant to obtain flos moutan fermentation broth. And (3) respectively measuring the flavone content and DPPH (digital ph) removing capacity of the peony water extract, the sterilized peony water extract and the peony fermentation liquor.
Example 9
This embodiment is substantially the same as embodiment 8 except that:
the initial pH was adjusted to 6.
Example 10
This embodiment is substantially the same as embodiment 8 except that:
the initial pH was adjusted to 6.5.
Example 11
This embodiment is substantially the same as embodiment 8 except that:
the initial pH was adjusted to 7.
The aqueous extracts of peony in examples 8-11 above were measured, and the flavone content and DPPH scavenging ability thereof in the sterilized aqueous extracts of peony and the peony fermentation broth were found to be optimal in example 10 (as shown in FIG. 4), with a very significant difference (#P. Ltoreq.0.01) compared to the aqueous extracts of peony and a significant difference (.p. Ltoreq.0.01; 0.01< P. Ltoreq.0.05) compared to the sterilized aqueous extracts of peony, respectively.
Example 12
1. Method for measuring flavone content
(1) Preparation of a standard curve: accurately weighing 25mg of rutin standard substance, and fixing volume to 25mL with absolute ethyl alcohol to obtain rutin standard substance solution. The amounts of each reagent in Table 2 were accurately aspirated, shaken well, left to stand for 15min, and absorbance was measured at a wavelength of 510 nm. And drawing a standard curve by taking different rutin concentrations as an abscissa and the corresponding absorbance as an ordinate, and solving a regression equation.
TABLE 1 rutin Standard Curve sample addition
Determination of total flavone content: and (3) carrying out reaction on the sample according to the method for manufacturing the standard curve to determine the absorbance value, substituting the absorbance value into a linear equation, and calculating the total flavone content.
(2) DPPH radical scavenging assay
Adding samples according to the following table 2, placing the samples in a dark place for 30min, measuring the absorbance at 517nm wavelength, calculating the DPPH free radical clearance of different samples, and taking Vc as a positive control, wherein the determination formula of the DPPH free radical clearance is as follows:
wherein A is 0 : absorbance values for the blank control group; absorbance values for each sample.
TABLE 2 DPPH free radical scavenging test sample addition
2. Probiotic fermented peony
1. Preparation of samples
The peony dried flowers are prepared into peony flower powder by a pulverizer, sieving with a 80-mesh sieve, weighing 7.5g of sieved pollen, mixing with 150mL of distilled water, performing ultrasonic treatment at 60 ℃ for 30min, and centrifuging at 10000r/min for 10min, and collecting supernatant, namely the peony flower water extract. And (3) carrying out high-temperature high-pressure sterilization after ultrasonic treatment, cooling, centrifuging, and taking the supernatant to obtain the sterilized peony flower water extract.
Inoculating lactobacillus plantarum into MRS culture medium for strain activation and expansion culture for 24 hours, inoculating 1vol% of bacterial liquid into the mixed liquid which is not centrifuged after high-temperature high-pressure sterilization, and culturing for 24 hours in a constant temperature oven at 37 ℃ to obtain a fermentation product. Centrifuging at 10000r/min for 10min, discarding precipitate, and collecting supernatant to obtain lactobacillus plantarum fermentation broth.
Inoculating the preserved streptococcus thermophilus into an M17 culture medium for strain expansion culture, inoculating 5vol% of bacterial liquid into the mixed liquid which is not centrifuged after high-temperature high-pressure sterilization, and fermenting in a constant temperature oven at 42 ℃ for 48 hours to obtain a fermentation product. The post-treatment of the fermentation product is the same as the post-treatment of lactobacillus plantarum fermentation liquor, so as to obtain the streptococcus thermophilus fermentation liquor of the peony flower.
2. Changes of main components before and after the fermentation of peony by probiotics
(1) And (3) measuring polyphenol content: the sample was applied as in Table 3, left in the dark for 30min, absorbance was measured at 750nm, and the replicates were repeated 3 times. And drawing a standard curve by taking different gallic acid concentrations as an abscissa and the corresponding absorbance as an ordinate, and solving a regression equation.
TABLE 3 addition of solutions to gallic acid Standard Curve
Taking peony water extract, sterilized peony water extract, peony streptococcus thermophilus fermentation liquor and peony lactobacillus plantarum fermentation liquor, measuring the polyphenol content of the samples according to the method for manufacturing the standard curve, recording the absorbance value of each sample, substituting the absorbance value into a linear equation, and calculating the polyphenol content.
(2) Flavone content determination
Preparation of a standard curve, accurately weighing 25mg of rutin standard substance, and fixing the volume to 25mL by using absolute ethyl alcohol to obtain a rutin standard substance solution. The amounts of each reagent in Table 2 were accurately aspirated, shaken well, left to stand for 15min, and absorbance was measured at a wavelength of 510 nm. And drawing a standard curve by taking different rutin concentrations as an abscissa and the corresponding absorbance as an ordinate, and solving a regression equation.
Taking the peony water extract, the sterilized peony water extract, the peony streptococcus thermophilus fermentation liquor and the peony lactobacillus plantarum fermentation liquor, measuring the total flavone content of the samples according to the method for manufacturing the standard curve, recording the absorbance value of each sample, substituting the absorbance value into a linear equation, and calculating the total flavone content.
3. Changes of antioxidation and whitening effects before and after fermentation of peony by probiotics
(1) DPPH radical scavenging assay
The DPPH free radical scavenging experiment has the advantages of simplicity, convenience, direct feasibility and is widely used for research of antioxidants. DPPH+H + DPPH-H, at 517The absorption at nm is strong, the absorbance of the system at the maximum absorption wavelength becomes small after the antioxidant substance is added, and the color of the solution becomes light.
Taking the reagents in Table 2, mixing uniformly, placing for 30min at room temperature in a dark place, measuring absorbance at 517nm, and measuring the DPPH free radical clearance rate according to the formula:
wherein A is 0 : absorbance values for the blank control group; absorbance values for each sample.
(2) Determination of the free radical scavenging Rate of hydroxyl groups
The reaction mechanism of the hydroxyl radical scavenging test is: h 2 O 2 +Fe 2+ ＝·OH+H 2 O+Fe 3+ Then adding salicylic acid into the reaction system, wherein if a substance with the function of removing hydroxyl radicals is added into the reaction system, the hydroxyl radicals are consumed, so that the hydroxyl radicals in the system are reduced, the generation of 2, 3-dihydroxybenzoic acid is reduced, namely the generation amount of colored compounds is correspondingly reduced, and the absorbance is reduced when the reaction solution containing the antioxidant substance is measured at 510 nm.
Taking the reagents in Table 4, mixing uniformly, standing for 30min at 37 ℃, and measuring absorbance value at 510nm wavelength by adopting an enzyme-labeled instrument, wherein the formula for measuring the hydroxyl radical clearance is as follows:
TABLE 4 determination of hydroxyl radical removal test sample loading
(3) ABTS radical scavenging assay
The reaction principle of ABTS radical scavenging is: ABTS+K 2 S 2 O 8 →ABTS + (blue-green) +K 2 SO 4 The ABTS produced by this reaction has maximum absorption peaks at 734nm,414nm, 640 nm and 805nm, if free to scavengeThe radical compound reacts with ABTS to become ABTS without color. The absorbance of the reaction was measured at 734nm and its corresponding clearance calculated.
The reagents in Table 5 were taken separately, mixed well, left at room temperature in the dark for 30min, and absorbance values were measured at 734 nm. ABTS radical clearance was calculated for each sample as per equation (3).
Wherein A is 0 : absorbance values for the blank control group; absorbance values for each sample.
TABTS radical scavenging assay load
(4) Tyrosinase inhibition effect determination
The reagents in Table 6 were mixed uniformly, left at 37℃for 25min, and absorbance at 490nm was measured.
ABTS radical clearance was calculated for each sample as per equation (4).
Wherein T is absorbance of the mixed solution without adding the sample extracting solution and the enzyme; t0 is absorbance of the mixed solution without adding enzyme and the sample extracting solution; c is absorbance of the mixed solution of the sample extracting solution and the enzyme; c0 is absorbance of the mixed solution with the sample extracting solution and without enzyme.
TABLE 6 liquid feeding sequence for tyrosinase inhibition experiments
4. Detection result
(1) The contents of polyphenol and flavone in the peony water extract, the sterile peony water extract, the peony streptococcus thermophilus fermentation liquor and the peony lactobacillus plantarum fermentation liquor are detected by the method, and the detection results are shown in fig. 5 and 6.
The microbial fermentation method adopted by the invention has obvious improvement on the contents of the flavonoids and the polyphenols in the peony flowers.
(2) DPPH radical scavenging Rate measurement test results
The measurement results of DPPH free radical clearance after different gradient dilutions of the peony water extract, the sterile peony water extract, the peony streptococcus thermophilus fermentation liquor and the peony lactobacillus plantarum fermentation liquor are shown in figure 7, and the DPPH clearance of the extract and the fermentation liquor all show the trend of rising and then reducing with the reduction of concentration, and the DPPH clearance of the peony streptococcus thermophilus fermentation liquor and the lactobacillus plantarum fermentation liquor is higher than that of the peony water extract and the sterile water extract between 1.25% and 10%. Its free radical scavenging rate IC 50 The values are shown in Table 7, IC 50 Lower values indicate better radical scavenging in this regard.
TABLE 7 DPPH radical scavenger IC 50 Value of
The results show that the DPPH free radical scavenging activity (IC) of the streptococcus thermophilus fermentation broth and the lactobacillus plantarum fermentation broth 50 The values are respectively 1.41 percent and 1.37 percent which are obviously higher than the water extract of the peony flowers and the sterilized water extract (IC) of the peony flowers 50 The values are respectively 2.45 percent and 1.74 percent, and the cleaning effect of the two fermentation broths is not obvious. The reasons for this analysis may be: the peony extract is subjected to high-pressure heating and liquid fermentation, the plant cell wall is damaged and is easy to break, and the enzyme system secreted by microorganisms can degrade the cell wall, so that active ingredients such as flavone, polyphenol and the like in the peony extract are easily dissolved out, the content of the peony extract is improved to different degrees, and the flavone and the polyphenol have antioxidant capacity, so that the antioxidant capacity of the peony extract is remarkably improved after fermentation.
(3) Results of the measurement of the hydroxyl radical removal Rate
The results of measuring the hydroxyl radical clearance of the peony water extract, the sterilized peony water extract, the peony streptococcus thermophilus fermentation liquor and the peony lactobacillus plantarum fermentation liquor are shown in figure 8, and the hydroxyl radical clearance of the extract and the fermentation liquor all show a trend of decreasing along with the decrease of the concentration, and the hydroxyl radical clearance of the peony streptococcus thermophilus fermentation liquor and the lactobacillus plantarum fermentation liquor are higher than those of the peony water extract and the sterilized water extract. Its hydroxy radical scavenging rate IC 50 The values are shown in Table 8.
TABLE 8 hydroxyl radical scavenging IC 50 Value of
The results show that the hydroxy radical scavenging ability (IC) of the lactobacillus fermentation broth of the peony plant and the streptococcus thermophilus fermentation broth of the peony plant 50 The values are respectively 12.27 percent and 12.50 percent which are obviously higher than the water extract of the peony flower and the sterilized water extract (IC) 50 Values were 21.31%, 18.07%, respectively). The two fermentation broths have no obvious difference in the ability to scavenge hydroxyl radicals.
(4) ABTS radical scavenging assay results
The results of measuring ABTS free radical clearance of the peony water extract, the sterile peony water extract, the peony streptococcus thermophilus fermentation liquor and the peony lactobacillus plantarum fermentation liquor are shown in figure 9, and the ABTS free radical clearance IC 50 The values are shown in Table 9.
TABTS radical clearance IC 50 Value of
The results show that ABTS radical scavenging rate of all samples showed a trend of increasing followed by decreasing with decreasing concentration. The clearance rate of the peony streptococcus thermophilus fermentation liquor and the peony lactobacillus plantarum fermentation liquor to the ABTS free radicals is higher than that of the water extract and the sterilized water extract when the peony streptococcus thermophilus fermentation liquor and the peony lactobacillus plantarum fermentation liquor are between 0.16 percent and 0.63 percent and more than 10 percent,wherein the peony lactobacillus plantarum fermentation broth and the peony streptococcus thermophilus fermentation broth (IC) 50 The hydroxyl radical scavenging ability of the values divided into 0.295 percent and 0.296 percent is obviously higher than that of the aqueous extract of the peony flower and the sterilized aqueous extract (IC) 50 Values 0.416%, 0.362%). Compared with fermentation liquor of different strains, the ABTS free radical scavenging capability of the lactobacillus plantarum fermentation liquor is not very different from that of the streptococcus thermophilus fermentation liquor.
(5) Measurement of tyrosinase inhibitory Effect
The results of measuring tyrosinase inhibition effects of the aqueous extract of peony, the sterile aqueous extract of peony, the streptococcus thermophilus fermentation broth of peony and the lactobacillus fermentation broth of peony plant are shown in FIG. 10, and the tyrosinase inhibition rate IC thereof 50 The values are shown in table 10.
TABLE 10 tyrosinase inhibition rate IC 50 Value of
The results show that the tyrosinase inhibition rate of all samples showed a trend of decreasing with the decrease of the concentration, and the inhibition rate of both fermentation broths was high as Yu Shuidi liquid. Peony lactobacillus plantarum fermentation broth and peony streptococcus thermophilus fermentation broth (IC) 50 The tyrosinase inhibition effect of the composition with the values of 1.325 percent and 1.374 percent is obviously higher than that of the peony flower water extract (IC) 50 A value of 2.435%) and a sterilized aqueous extract (IC) 50 The value is 1.988%), and the tyrosinase inhibition effect of the peony lactobacillus plantarum fermentation liquor and the peony streptococcus thermophilus fermentation liquor is higher than that of the sterilized water extract.
Lactobacillus plantarum (strain deposit number is CICC 20265) and streptococcus thermophilus (strain deposit number is CICC 20370) used in the present invention are purchased from China industry microbiological culture Collection center.
While preferred embodiments of the present invention have been described, additional variations and modifications in those embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. It is therefore intended that the following claims be interpreted as including the preferred embodiments and all such alterations and modifications as fall within the scope of the invention.
It will be apparent to those skilled in the art that various modifications and variations can be made to the present invention without departing from the spirit or scope of the invention. Thus, it is intended that the present invention also include such modifications and alterations insofar as they come within the scope of the appended claims or the equivalents thereof.
Claims (8)
1. A microbial fermentation method for improving the content of active ingredients of peony flowers is characterized by comprising the following steps:
s1, drying and crushing fresh peony flowers into peony flower powder, mixing with distilled water, and performing ultrasonic treatment to obtain a mixed solution for later use;
s2, sterilizing and cooling the mixed solution obtained in the step S1, inoculating probiotics, fermenting and culturing, centrifuging, and taking supernatant to obtain peony fermentation liquor;
the probiotics are lactobacillus plantarum or streptococcus thermophilus;
the lactobacillus plantarum strain is deposited with the number CICC 20265 and is purchased from China center for type culture collection of industrial microorganisms;
the streptococcus thermophilus strain is deposited with the number of CICC 20370 and purchased from China center for type culture collection of industrial microorganisms;
the fermentation conditions of the lactobacillus plantarum are as follows: the inoculation amount is 1-10vol%, the temperature is 36-37 ℃, the initial pH of the mixed solution is 5-7, the fermentation time is 12-48h,
the fermentation conditions of streptococcus thermophilus are as follows: the inoculation amount is 5-10 vol%, the temperature is 42 ℃, the initial pH of the mixed solution is 5-7, and the fermentation time is 48 hours;
in S1, the dosage ratio of the peony powder to distilled water is 7.5g:140-160mL.
2. The microbial fermentation method for increasing the content of active ingredients of peony according to claim 1, wherein in S1, the drying condition is vacuum drying at 50 ℃.
3. The microbial fermentation method for increasing the content of active ingredients of peony according to claim 1, wherein in S1, the ultrasonic treatment condition is ultrasonic at 60 ℃ for 30min.
4. The microbial fermentation method for increasing the content of active ingredients of peony according to claim 1, wherein in S2, the centrifugation is performed for 10min under 10000 r/min.
5. A peony fermentation broth prepared by the microbial fermentation method for increasing the content of peony active ingredients according to claim 1.
6. Use of the peony fermentation broth of claim 5 in the preparation of skin care products.
7. The use of the peony fermentation broth according to claim 6 for preparing a skin care product, wherein the peony fermentation broth is used for preparing an antioxidant skin care product.
8. The use of the peony fermentation broth according to claim 6 for preparing skin care products, wherein the peony fermentation broth is used for preparing skin care products with whitening effect.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110776090.3A CN113318037B (en) | 2021-07-08 | 2021-07-08 | Microbial fermentation method for improving content of active ingredients of peony flowers and application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110776090.3A CN113318037B (en) | 2021-07-08 | 2021-07-08 | Microbial fermentation method for improving content of active ingredients of peony flowers and application |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN113318037A CN113318037A (en) | 2021-08-31 |
| CN113318037B true CN113318037B (en) | 2023-10-27 |
Family
ID=77425991
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110776090.3A Active CN113318037B (en) | 2021-07-08 | 2021-07-08 | Microbial fermentation method for improving content of active ingredients of peony flowers and application |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113318037B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113925805B (en) * | 2021-09-14 | 2023-05-23 | 上海植纳生物科技有限公司 | Peony cell fermentation broth and preparation method and application thereof |
| CN114209624B (en) * | 2021-12-24 | 2022-09-20 | 美出莱(杭州)化妆品有限责任公司 | Peony fermentation stock solution and preparation method and application thereof |
| CN114712282A (en) * | 2022-04-07 | 2022-07-08 | 洛阳师范学院 | Peony skin-care antibacterial composition and skin-care antibacterial liquid soap prepared from same |
| CN115251203A (en) * | 2022-07-27 | 2022-11-01 | 中华全国供销合作总社济南果品研究所 | Application and method of Xie Washi aspergillus in fermentation preparation of peony petal tea |
| CN115067516B (en) * | 2022-08-23 | 2022-11-25 | 山东凤凰生物科技股份有限公司 | Application of lactobacillus plantarum BLCC2-0015, peony fermentation broth and application thereof |
| CN115671024B (en) * | 2022-12-07 | 2023-03-28 | 花安堂生物科技集团有限公司 | Cherry flower glabridin composite fermentation liquid, product containing same, preparation and application thereof |
| CN116035975B (en) * | 2023-02-10 | 2024-01-26 | 菏泽牡丹产业技术研究院 | Application of peony flower water in skin care product |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125368A (en) * | 2017-06-06 | 2017-09-05 | 河南科技大学 | A kind of preparation method of the red peony petal tea beverage of Lactobacillus plantarum fermentation phoenix |
| CN110200275A (en) * | 2019-06-27 | 2019-09-06 | 湖北瑞晟生物有限责任公司 | Probiotics fermention rose slag product and its preparation |
| CN111920040A (en) * | 2019-05-13 | 2020-11-13 | 安琪酵母股份有限公司 | Peony fermentation product and preparation method thereof |
-
2021
- 2021-07-08 CN CN202110776090.3A patent/CN113318037B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125368A (en) * | 2017-06-06 | 2017-09-05 | 河南科技大学 | A kind of preparation method of the red peony petal tea beverage of Lactobacillus plantarum fermentation phoenix |
| CN111920040A (en) * | 2019-05-13 | 2020-11-13 | 安琪酵母股份有限公司 | Peony fermentation product and preparation method thereof |
| CN110200275A (en) * | 2019-06-27 | 2019-09-06 | 湖北瑞晟生物有限责任公司 | Probiotics fermention rose slag product and its preparation |
Non-Patent Citations (3)
| Title |
|---|
| 乳酸菌发酵凤丹牡丹花的研究;吕丹丹;《学位论文》;20200120;第10-13、21-32页 * |
| 宋策.牡丹花.《以植物、鲜花、科技的力量拯救皮肤》.漓江出版社,2015,第117页. * |
| 马清温等.牡丹.《中国60中珍稀濒危药用植物资源与利用》.中国铁道出版社,2017,第132页. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN113318037A (en) | 2021-08-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN113318037B (en) | Microbial fermentation method for improving content of active ingredients of peony flowers and application | |
| CN113337545B (en) | Schizophyllum commune fermentation product, preparation method thereof, skin care product and schizophyllum commune culture medium | |
| CN113604395B (en) | Lactobacillus plantarum capable of fermenting dendrobium nobile and improving skin quality by fermentation liquor thereof | |
| CN116019747B (en) | Preparation method of guava fermentation product, product and application thereof | |
| CN111053711A (en) | Ganoderma lucidum probiotic compound fermentation product, preparation method and application thereof | |
| KR20190081895A (en) | Complex Fermentation Composition of Sea Swallow Bird's Nest Enzyme Hydrolysates and Red Ginseng using Novel Lactobacillus plantarum strain DU.LAB.H01 and Manufacturing Method Thereof | |
| CN111471604A (en) | Application of saccharomyces cerevisiae Z L G-6 and lactobacillus plantarum Picp-2 | |
| CN110982759A (en) | Lactobacillus plantarum with antioxidant capacity and application thereof | |
| CN114304335A (en) | Method for enriching active ingredients of dendrobium leaves through fermentation and application of method | |
| CN111449239B (en) | Functional food additive of ganoderma lucidum fermented sea buckthorn seed meal and preparation method thereof | |
| CN114032190A (en) | Lactobacillus reuteri capable of fermenting dendrobium and effectively repairing solar dermatitis by fermentation liquor of dendrobium | |
| CN112998259A (en) | Preparation process of blueberry enzyme with high antioxidant activity | |
| CN115887343A (en) | Fermentation formula and fermentation method using birch juice as solvent | |
| CN114209621B (en) | Moisturizing and antioxidant red yeast rice fermentation product and preparation method and application thereof | |
| CN112190513B (en) | Pomegranate rind and schisandra chinensis fermentation stock solution and preparation method and application thereof | |
| CN114788806A (en) | Traditional Chinese medicine composition fermented primary pulp with antioxidant and whitening integrated effects and preparation method and application thereof | |
| CN114304551A (en) | Application of lactobacillus plantarum P101 fermented towel gourd | |
| KR102218224B1 (en) | Cosmetic composition for preventing or improving skin inflammation or skin aging comprising fermented product of Ligularia stenocephala leaf as an active ingredient | |
| CN113648254A (en) | Lupinus acutus and cherry fermentate for cosmetics and preparation method thereof | |
| CN113648262A (en) | Lily leaf and cherry fermented product for cosmetic and preparation method thereof | |
| CN113662894B (en) | Centella enzymolysis fermentation product and preparation method and application thereof | |
| CN114948819B (en) | Honeysuckle flower fermented product with repairing effect and preparation method thereof | |
| CN111500642B (en) | Blueberry fermentation product and preparation method and application thereof | |
| CN115887347A (en) | Traditional Chinese medicine lactobacillus bidirectional fermentation broth, fermentation process and application of fermentation broth | |
| CN116496914A (en) | Caribek Meier yeast and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |