目的:筛选软枣固态发酵的最佳发酵工艺及比较软枣发酵前后的抗癌效果。方法:采用纳豆芽孢杆菌对软枣进行固态发酵,以总黄酮含量和活菌数为考察指标,首先对发酵温度进行单因素考察,再采用正交设计进行优选,最终筛选出软枣发酵的最佳发酵工艺。采用MTT法,考察软枣发酵前后对人肝癌细胞SMMC-7721的作用效果。结果:软枣固态发酵最佳工艺为发酵温度为37℃,软枣与大豆配比为5:3,发酵时间为4天,初始含水量为100%,接种量为15%。软枣发酵后产物的抗癌作用强于发酵前软枣。结论:验证试验表明,筛选的软枣固态发酵最佳发酵工艺稳定、可行,发酵后抗癌效果增强,本试验为充分利用此药材提供了基础资料。 OBJECTIVE: To screen the optimum fermentation process of soft jujube solid state fermentation and to compare the anti-cancer effect of jujube before and after fermentation. Methods: Bacillus natto was used to conduct solid-state fermentation on soft jujube. Based on the total flavonoids content and viable cell number, the fermentation temperature was investigated by single factor and then by orthogonal design. Finally, The best fermentation process. MTT assay was used to investigate the effect of SMZ-7721 on human liver cancer cells before and after fermentation. Results: The optimum conditions of solid jujube fermentation were as follows: the fermentation temperature was 37 ℃, the ratio of soft jujube and soybean was 5: 3, the fermentation time was 4 days, the initial water content was 100% and the inoculum size was 15%. The anti-cancer effect of the product after the soft jujube fermentation is stronger than that of the jujube before fermentation. Conclusion: The validation test showed that the optimum fermentation process of solid jujuba jujuba collected by screening was stable and feasible, and the anti-cancer effect was enhanced after fermentation. This experiment provided the basic information for fully utilizing this medicine.