Complex of whitening ingredients from different chinese herbs and effectiveness of compound Chinese herbs fermentation broth

Abstract:

[Objective] Through complex of whitening ingredients from different Chinese herbs, we studied the active ingredients and effectiveness of compound Chinese herbs fermentation broth. [Methods] The tyrosinase inhibition rate was used as the index, the best compound composition was obtained. The contents of total polyphenols, polysaccharides, flavonoids, and protein in the fermentation broth were measured by UV spectrophotometry, and amino acids compositions were analyzed by HPLC. We evaluated their antioxidant activity in fermentation broth by total reducing power and radical scavenging tests. The whitening efficacy was evaluated by tyrosinase inhibition test. [Results] Rubifructus had the best inhibition of tyrosinase activity by orthogonal designed experiment. The fermentation broth of compound Chinese herbs contained 147.8 g/kg of total polyphenols, 4.360 g/kg of polysaccharides, 1.170 g/kg of flavonoids and 1.220 g/kg of total protein. The fermentation broth of compound Chinese herbs had strong total reducing power, hydroxyl radical scavenging ability and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. Tyrosinase inhibition rate of 5% (W/V) compound Chinese herbs fermentation broth reached 82.41%. [Conclusion] The fermentation broth of compound Chinese herbs contained multiple active ingredients, with antioxidant activity and whitening efficacy.

Key words:Chinese herb;complex;fermentation;active ingredients;anti-oxidation;whitening