Improving the antioxidant activity and enriching salvianolic acids by the fermentation of <Emphasis Type="Italic">Salvia miltiorrhizae</Emphasis> with <Emphasis Type="Italic">Geomyces luteus</Emphasis> |
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| Authors: | Yun Xing Le Cai Tian-peng Yin Yang Chen Jing Yu Ya-rong Wang Zhong-tao Ding |
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| Institution: | 1.Key Laboratory of Medicinal Chemistry for Natural Resource, Ministry of Education, School of Chemical Science and Technology,Yunnan University,Kunming,China;2.Department of Pharmaceutical Sciences,Zhuhai Campus of Zunyi Medical University,Zhuhai,China |
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| Abstract: | The antioxidant activities and total phenolic content of fermented Salvia miltiorrhiza with fungus Geomyces luteus were investigated. The results revealed that G. luteus fermentation could significantly improve the antioxidant activity and total phenolic content of S. miltiorrhiza. The main antioxidant constituents were characterized by spectroscopic analysis as salvianolic acids. High-performance liquid chromatography (HPLC) quantification also showed the enhanced content of salvianolic acid B after fermentation. The present study suggests that G. luteus fermentations are effective in the S. miltiorrhiza salvianolic acids’ enrichment process. |
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| Keywords: | Salvia miltiorrhiza Geomyces luteus Salvianolic acids Antioxidant Fermentation |
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