The main aim of this study is to analyze antioxidant properties of Polygonatum odoratum fermented with bacteria, fungi and yeast. Antioxidant activities (1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, hydroxyl radical scavenging, and anti-lipid peroxidation abilities) were assessed in samples of flavones isolated from fermented P. odoratum (Mill.) druce samples. Fermentations using Lactobacillus, yeast and Aspergillus were investigated. Results showed that the antioxidant ability of Polygonatum odoratum flavones was decreased by the fermentation of Lactobacillus and yeast. Aspergillus niger fermentation improved the antioxidant ability of P. odoratum flavones. In this study, effective antioxidant activity was achieved in flavones fermented with Aspergillus niger than yeast and Lactobacillus species.

本研究的主要目的是分析用细菌、真菌和酵母发酵的玉竹的抗氧化特性。抗氧化活性（1,1-二苯基-2-picrylhydrazyl (DPPH) 自由基清除、羟基自由基清除和抗脂质过氧化能力）在从发酵P. odoratum (Mill.) 杜鹃花样品中分离的黄酮样品中进行评估。研究了使用乳酸杆菌、酵母和曲霉的发酵。结果表明，乳杆菌和酵母的发酵降低了玉竹黄酮的抗氧化能力。黑曲霉发酵提高黑曲霉抗氧化能力P. odoratum黄酮。在这项研究中，用黑曲霉发酵的黄酮比酵母和乳杆菌种类获得了有效的抗氧化活性。