Studies On The Chemical Composition Changes Of Pueraria Lobata And Trichosanthis During Fermentation

Objective:This studies were designed to analysis composition changes,antioxidant activities and hypoglycemic activities of fermented Pueraria lobata and Trichosanthis.Methods: Used five kinds of starters(Maotai distilled yeast,high efficient starter,sweet wine yeast,yeast,fermented powder)to ferment Pueraria lobata and Trichosanthis respectively.Evaluated flavor substances by using gas chromatography mass spectrometry(GC-MS),compared the changes before and after fermentation with the method of super high performance liquid phase mass spectrometry(UPLC-MS/MS),high performance liquid phase detection(HPLC)and ultraviolet detector(UV).DPPH?Fenton and SOD were used to study the antioxidant capacities before and after fermentation.After that,selected the superior zymotic fluids to evaluate their hypoglycemic abilities and insulin resistances.Results: After the fermentation of Pueraria lobata,3 '-hydroxy puerarin and onononarin were reduced(p<0.05),and the content of puerarin was basically unchanged.Compared to raw materials,DPPH free radical scavenging capacity of zymotic fluid was higher(p<0.01),while OH free radical scavenging ability and SOD activity were lower(p<0.01).And in the zymotic fluid,not only glucose consumption increased,but also insulin resistance improved.After fermentation,Trichosanthis produced succinic acid.Beyond that,the flavonoids and triterpenoids were increased(p<0.05),and the protein and sugar content decreased(p<0.01).Furthermore,antioxidant capacities were increases(p<0.01).The zymotic fluid fermented by Trichosanthis could increase glucose consumption and improve insulin resistance.The most suitable starter to ferment Pueraria lobata is high efficient starter,both the total flavone content and the antioxidant capacity were higher than others.High efficient starter,yeast,fermented powder are suitable for ferment Trichosanthis,the active ingredients in zymotic fluid is better than that of raw materials after the fermentation.Conclusion:After fermentation,some active substances in Pueraria lobata were reduced,but the hypoglycemic ability was improved.Content of active substance,antioxidant and hypoglycemic ability in fermented Trichosanthis were better than that in raw materials.In consequence,we could draw a conclusion that:after fermented,nutrition value in Trichosanthis would higher than before.But the fermentation product of Pueraria lobata should be further studied.