Abstract:To investigate the functional components and biological activities of 24 fermented juice of edible plants, the contents of total flavonoids and total polyphenols were determined by UV/Vis spectrophotometry, and 6 organic acids in the fermented juice were determined by Ultra Performance Liquid Chromatography (UPLC). The optical density(OD) value was measured to evaluate the effect of fermented juice on the growth of Staphylococcus aureus, and compared the inhibitory effects of the fermented juice on the cell growth of human liver cancer cell line Hep G2. The results showed that the total flavonoid content in Lycium barbarum fermented juice was the highest among the 24 fermented juice. The total polyphenol content of Rosa rugosa fermented juice and Syzygium aromaticum fermented juice was significantly higher than that of others. The types of organic acids contained in different fermented juice were similar, but their content was quite different. Among them, the total acid content of Phyllanthus emblica fermented juice was the highest. All the 24 fermented juice had strong inhibitory effects on the growth of Staphylococcus aureus, and had an inhibitory effect on the growth of Hep G2 cells. In conclusion, the contents of polyphenols, flavonoids, organic acids and biological activities of the 24 kinds of fermented juice were compared, which provided direction for further research and development of functional fermented juice products.
