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ZJUS-B
Journal of Zhejiang University-SCIENCE B (Biomedicine & Biotechnology)  2016, Vol. 17 Issue (5): 391-398    DOI: 10.1631/jzus.B1500264
Articles     
Improving the antioxidant activity and enriching salvianolic acids by the fermentation of Salvia miltiorrhizae with Geomyces luteus
Yun Xing, Le Cai, Tian-peng Yin, Yang Chen, Jing Yu, Ya-rong Wang, Zhong-tao Ding
Key Laboratory of Medicinal Chemistry for Natural Resource, Ministry of Education, School of Chemical Science and Technology, Yunnan University, Kunming 650091, China; Department of Pharmaceutical Sciences, Zhuhai Campus of Zunyi Medical University, Zhuhai 519041, 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.

Key words： Salvia miltiorrhiza      Geomyces luteus      Salvianolic acids      Antioxidant      Fermentation     
Received: 04 November 2015      Published: 04 May 2016
CLC:  O629.9  
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Yun Xing
Le Cai
Tian-peng Yin
Yang Chen
Jing Yu
Ya-rong Wang
Zhong-tao Ding
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Yun Xing, Le Cai, Tian-peng Yin, Yang Chen, Jing Yu, Ya-rong Wang, Zhong-tao Ding. Improving the antioxidant activity and enriching salvianolic acids by the fermentation of Salvia miltiorrhizae with Geomyces luteus. Journal of Zhejiang University-SCIENCE B (Biomedicine & Biotechnology), 2016, 17(5): 391-398.

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http://www.zjujournals.com/xueshu/zjus-b/10.1631/jzus.B1500264     OR     http://www.zjujournals.com/xueshu/zjus-b/Y2016/V17/I5/391

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