本研究的主要目的是探索红曲霉固态发酵对金银花多酚类物质及其抗氧化活性的影响。实验结果表明，红曲霉固态发酵金银花的最优工艺参数为含水量50%、接种量10%、发酵时间9 d。发酵后的红曲金银花总酚含量相比未发酵组增加62.32%，达到36.00 mg GAE/g DM；而总黄酮含量增加了40.40%，达到70.49 mg RE/g DM。经高效液相色谱（HPLC）检测后发现，红曲金银花多酚提取液中绿原酸含量最高，达到20.55 mg/g，而且咖啡酸含量与未发酵组相比增加了55.56%；黄酮类化合物含量也明显增加，其中异槲皮苷含量达到1.65 mg/g，槲皮素含量达到0.24 mg/g，分别是未发酵组的12和18倍。发酵后的红曲金银花具有较强的自由基清除能力，其中ABTS+清除能力提高了61.39%，DPPH清除能力提高了59.28%。本研究表明红曲霉固态发酵能有效提高金银花的多酚含量，并增强其抗氧化活性。

The effects of solid-state fermentation of Flos Lonicerae japonicae (FLJ), in the presence of Monascus anka, on its polyphenolic content and antioxidative activities were investigated. The optimal fermentation conditions were found to be a substrate water content of 50%, an inoculum size of 10%, and a fermentation period of 9 d. The total polyphenolic content of the fermented FLJ was 36.00 mg GAE/g DM, which was 62.32% higher than that of the unfermented FLJ. The total flavonoid content was also higher (by 40.40%) at 70.49 mg RE/g DM. According to the HPLC results, chlorogenic acid (at 20.55 mg/g) was the most abundant component in the polyphenolic extract, and the caffeic acid content was 55.56% higher than that of the unfermented FLJ. The flavonoid content was also significantly increased in the fermented FLJ, with isoquercitrin and quercitrin reaching amounts of 1.65 mg/g and 0.24 mg/g, respectively, which were 12 and 18 times higher than those of the unfermented FLJ. The fermented FLJ also exhibited stronger antioxidative activities, with the ABTS+ radical- and DPPH radical-scavenging activities increased by 61.39% and 59.28%, respectively. Taken together, these results indicate that the solid-state fermentation of FLJ in the presence of M. anka can effectively increase the polyphenolic content and antioxidative activities of this Chinese herb.

广东省科技创新战略专项资金（纵向协同管理方向）项目（2018JK35202003）