该研究以沙棘原果汁为原料，利用乳酸菌进行发酵，筛选出转化黄酮苷元含量高的菌株以及发酵工艺。以发酵后的黄酮苷元含量（以异鼠李素计）的变化为筛选标准，先利用26株单菌进行筛选，再进行复配，得到植物乳植物杆菌L23、戊糖片球菌P27和植物乳植物杆菌L21复配效果最好。并利用正交试验对pH值、温度、碳源添加量以及接种比例进行发酵工艺条件的优化。优化后得到的3株乳酸菌在pH值为4，温度30 ℃，添加碳源6%（m/V），接菌比例为1:2:1时发酵得到的黄酮苷元含量较高，同时检测沙棘原果汁发酵前后总黄酮、总酚酸、有机酸以及粗多糖含量。发酵后的黄酮苷元含量提升约90%，总黄酮提升约108%，粗多糖、有机酸和总酚酸含量与沙棘原果汁相比，具有显著性差异。该研究得出3株乳酸菌发酵沙棘黄酮，黄酮苷元含量明显提升，其他基本指标的含量显著增加，为研究黄酮苷转化为黄酮苷元的机制提供数据参考，为中国沙棘工业产业化深加工提供指导。

A total of 26 strains of lactic acid bacteria were screened with the aim of achieving a high flavonoid aglycone conversion rate in fermented seabuckthorn juice. The fermentation was optimized through single strain selection, followed by mixed inoculation. Lactobacillus plantarum L23, Pediococcus pentosaceus P27, and Lactobacillus plantarum L21 emerged as the most efficient conversion strains used for mixed inoculation. Subsequently, the orthogonal test was conducted to optimize pH value, temperature, and carbon source addition. The flavonoid aglycone content (calculated by isorhamnetin) was measured as a primer value for optimization. After screening, the highest flavonoid aglycone content was obtained under the following conditions: pH value of 4, temperature of 30 ℃, carbon source of 6% (m/V), and inoculation ratio of 1:2:1. The contents of total flavonoids, total phenolic acid, organic acid, and crude polysaccharides were measured before and after fermentation of seabuckthorn raw juice. The flavonoid aglycone content increased by approximately 90%, whereas the total flavonoid content increased by approximately 108%. In this formula, the contents of crude polysaccharide, organic acid, and total phenolic acid were also significantly different from those of the original seabuckthorn juice before fermentation. This study serves as a valuable reference for investigating the conversion mechanism of flavonoid aglycones using lactic acid bacteria, providing guidance for further industrial processing of seabuckthorn in China.

中国轻工集团有限公司科技创新重点专项项目（ZQ2021YY07）；宁夏回族自治区重点研发计划项目（2021BEG02027）；北京市科技创新基地培育与发展工程专项（Z191100002819001）