Abstract:

Abstract:Objective
To study comparatively the free radical scavenging effects of fermented and non-fermented Codonopsis lanceolata(CL) extract，and elucidate the effect of active yeast on free radical scavenging activity of CL. Methods CL was fermented with active yeast for 7 d,then extracted with boiling distilled water,protein and polysaccharide were removed   with 80% ethanol,vaccum concentrated. Free radical scavenging abilities of fermented,non-fermented CL extract and Vc were studied by 1,1-diphenyl-2-picryl-hydrazyl (DPPH) scavenging assay,simultaneously the  oleanolic acid content in the extracts was determined. Results The EC50 values of fermented and non-fermented CL extract were 0.12 g^·L^-1 and 0.40 g^·L^-1,respectively.The DPPH? free radical scavenging ability of fermented CL extract was significantly higher than that of non-fermented CL extract (P<0.01). After
 fermentation,the oleanolic acid content in CL was increased 1.41 times.Conclusion DPPH? free radical scavenging effects of CL are significantly increased after fermentation with active yeast,and its chemical composition changes after fermentation.

Key words:  fermentation, Codonopsis lanceolata, 1,1-diphenyl-2-picryl-hydrazyl；free radical