Guava leaves (GLs) were processed by solid-state co-fermentation with Monascus anka and Bacillus sp., and the impact of the fermentation degree on the phenolic composition and their bioactivities was investigated. Three representative HPLC fingerprints of phenolic compositions from GLs can be clearly distinguished for the different fermentation degrees. Four characteristic compounds, including gallic acid, quercetin-3-O-α-L-arabinopyranoside, quercetin, and kaempferol, that significantly responded to the changes of bioactivity in the fermented GLs were identified as the marker components by principal component analysis. High levels of the four marker components in the HPLC fingerprints are an indication that the fermented GLs are mature. In addition, the correlation analysis confirmed that the total phenolic, total flavonoid, and the quercetin and kaempferol contents strongly correlated with its bioactivities. These results can provide a theoretical basis to quickly evaluate and control the mature degree of fermented products, which will help to obtain high bioactive fermented products.

通过与红曲霉和芽孢杆菌的固态共发酵处理番石榴叶（GLs），并研究了发酵程度对酚类成分及其生物活性的影响。对于不同的发酵度，可以清楚地区分来自GLs的酚类组合物的三个代表性HPLC指纹图谱。四种特征化合物，包括没食子酸，槲皮素-3-O- α通过主成分分析鉴定出对发酵的GLs中的生物活性的变化有显着反应的-L-阿拉伯吡喃果糖苷，槲皮素和山奈酚。HPLC指纹图谱中的四种标记物成分含量高，表明发酵的GLs已成熟。另外，相关分析证实总酚，总黄酮，槲皮素和山奈酚的含量与其生物活性密切相关。这些结果可为快速评估和控制发酵产品的成熟度提供理论依据，这将有助于获得高生物活性的发酵产品。