采用枸杞为原料，德氏乳杆菌为菌种进行发酵获得枸杞发酵液。对枸杞发酵液的生理生化性质与成分进行检测，通过自由基清除实验与成纤维细胞增殖实验对枸杞发酵液的抗衰老活性进行检测，利用人体斑贴实验对枸杞发酵液的安全性进行评估。实验结果表明，枸杞发酵液为黏稠弱酸性液体，主要成分是多糖，具有较强的清除DPPH自由基和羟自由基的能力，在一定体积分数内可促进成纤维细胞增殖。%Lycium barbarumandlactobacillus delbrueckiiwere used as raw materials for fermentation and the fermentation broth was obtained. The physiological and biochemical properties and the composition of the fermentation broth were analyzed. Radical scavenging experiments and proliferation of ifbroblasts were carried out to test the anti-aging activity ofLycium barbarum fermentation broth. Human patch test was measured to evaluate the skin safety. The results showed that the fermentation broth was ropy and weak acidic and the main component was polysaccharide. The fermentation broth was quite efifcient in scavenging DPPH free radical and hydroxide free radical. In a certain range of volume fraction, the fermentation broth could promote ifbroblasts proliferation.
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