Abstract:

The aim is to produce flavonoids in Acanthopanax acanthopanax leaves efficiently. Acanthopanax acanthopanax leaves were fermented by Lactobacillus and Saccharomyces cerevisiae respectively, hypericin and quercetin were used as indexes to observe the dynamic changes of their contents after fermentation by HPLC. On this basis, the flavonoids in Acanthopanax acanthopanax leaves were separated by D₁₀₁ macroporous resin column and silica gel column chromatography. The results showed that after lactobacillus fermentation, the content of hypericin in Acanthopanax acanthopanax leaves decreased significantly from 4.00±0.15 (mg/g) to 1.71±0.09 (mg/g), and the content of quercetin increased significantly from 0.03±0.33 (mg/g) to 0.437±0.15 (mg/g). The contents of hypericin and quercetin were significantly increased after fermentation with Saccharomyces cerevicae. Hypericin content increased from 4.00±0.15 (mg/g) to 5.97±0.48 (mg/g), quercetin content increased from 0.03±0.33 (mg/g) to 1.40±0.65 (mg/g). Hypericin and quercetin were isolated from fermented Acanthopanax acanthopanax leaves by column chromatography. The results of this study can provide reference for the fermentation of Acanthopanax acanthopanax leaves by Saccharomyces cerevisiae to yield hypericin and quercetin in a directional manner and to explore the biosynthesis mechanism of flavonoids.

Key words: microbial fermentation, Acanthopanax senticosus leaves, flavonoids, hyperoside, quercetin