The effects on total phenolics content and flavonoids of purple rice by fungi solid-state fermentation

Compared with the contents of total phenolics and flavonoids of all purple rice extracts by three solvents,it found that 70% ethanol is the best solvent.Purple rice was subjected to fermentation by three fungi(Aspergillus oryzae and Rhizopus oryzae 3.1175 and Rhizopus oryzae 3.2751) respectively.The contents of total phenolics and flavonoids in the extracts of 70% ethanol during the fermentation process were investigated.Results showed that the contents of total phenolics and flavonoids of purple rice fermented by R.oryzae 3.2751 and Aspergillus oryzae were increased significantly(p0.05).While the total phenolics and flavonoids of R.oryzae 3.1175 fermented purple rice did not dramatically increase with that of non-fermented purle.Therefore,fungi fermentation by Aspergillus oryzae and Rhizopus oryzae 3.2751 were feasible to increase the contents of total phenolics and flavonoids of purple rice.