梅孟强¹，马文锦^1*，芮文静¹，刘帆帆¹，罗 旭¹，罗 琪¹，李 军²，毛小苹³

（1.兰州理工大学生命科学与工程学院，兰州 730050；

2.兰州十百农业生物科技有限公司，兰州 730050；

3.白银市中西医结合医院，白银 730900）

摘 要：该文以百合、大米、黄精、红茶为原料，以植物乳杆菌为发酵菌种，制备具有抗氧化活性以及具有斑马鱼尾鳍修复功效的百合复合发酵液。在单因素试验的基础上，以DPPH自由基清除率为响应值设计响应面试验，确定最佳发酵工艺，并测定其活性物质含量，评价其抗氧化活性，测试其对斑马鱼胚胎尾鳍修护促进作用。结果表明：百合复合发酵液最佳发酵工艺条件为：混合物质量比大米∶百合∶黄精∶红茶＝2.73∶5.27∶1∶1、植物乳杆菌接种量3.72%（V/V）、发酵时间114h、发酵温度37℃、料液比1∶10g/mL。在此条件下该发酵液的总酚、总黄酮含量分别为1.094 mg/mL、0.876 mg/mL，并且对DPPH自由基、ABTS⁺自由基、羟基自由基的清除率分别为79.08%、69.78%、36.42%，均显著高于水提液（P＜0.05）；发酵液加入量为10%时，对斑马鱼胚胎活性氧（ROS）清除率为27%（P＜0.001），对斑马鱼胚胎尾鳍修护促进率为23%（P＜0.001）。该研究表明百合复合发酵液具有一定的抗氧化活性及斑马鱼尾鳍修复能力，为其应用在食药妆领域提供依据。

关键词：百合；发酵工艺优化；抗氧化活性；修复功效

中图分类号：TS275.4  文献标识码：A  文章编号：1674-506X（2026）01-0020-0008

Study on the Antioxidant Capacity of Lily Compound Fermentation Liquid and Its Repair Effect on Zebrafish Tail Fin

MEI Mengqiang¹，MA Wenjin^1*，RUI Wenjing¹，LIU Fanfan¹，LUO Xu¹，LUO Qi¹，LI Jun²，MAO Xiaoping³

（1.School of Life Science and Engineering，Lanzhou University of Technology，Lanzhou 730050，China；

2.Lanzhou Shibai Agricultural Biotechnology Co.，Ltd.，Lanzhou 730050，China；

3.Baiyin Integrated Traditional Chinese and Western Medicine Hospital，Baiyin 730900，China）

Abstract：This paper used lily，rice，Polygonatum sibiricum，and black tea as raw materials，Lactobacillus plantarum as the fermentation strain to prepare lily compound fermentation liquid with antioxidant activity and zebrafish tail fin repair effect. On the basis of single factor experiments，a response surface test was designed with the DPPH free radical scavenging rate as the response value to determine the optimal fermentation process，followed by the determination of its active substance content，evaluation of its antioxidant activity，and testing of its promoting effect on the repair of zebrafish embryo tail fins. The results showed that the optimal fermentation process conditions for lily compound fermentation liquid were：a mass ratio of mixed materials of rice∶lily∶Polygonatum∶black tea＝2.73∶5.27∶1∶1，3.72% of inoculation amount of Lactobacillus plantarum （V/V），fermentation time of 114 h，fermentation temperature of 37 ℃，and solid to liquid ratio of 1∶10 g/mL. Under these optimized conditions，the total phenolic and flavonoid contents of the fermentation liquid were 1.094 mg/mL and 0.876 mg/mL，respectively. The DPPH，ABTS⁺，and hydroxyl free radical scavenging rates were 79.08%，69.78%，and 36.42%，respectively，which were significantly higher than those of the water extract （P＜0.05）；When the amount of fermentation liquid added was 10%， the scavenging rate of reactive oxygen species （ROS） in zebrafish embryos was 27% （P＜0.001），the promotion rate of zebrafish embryo tail fin repair was 23% （P＜0.001）. This study indicates that the lily compound fermentation liquid has certain antioxidant activity and zebrafish tail fin repair effect，providing a basis for its application in the field of food，medicine，and cosmetics.

Keywords：lily；fermentation process optimization；antioxidant activity；repair effect

doi：10.3969/j.issn.1674-506X.2026.01-003