黄芩经侧耳菌和黑曲霉发酵后黄酮类成分的变化  

Changes of Flavone Components in Radix Scutellari fermented by Pleurotus ostreatus and Aspergillus niger

作　　者：陈丽艳[1] 张迎[1] 金爽[1] 李月[1] 方自若[1] 王伟明[1] 

机构地区：[1]黑龙江省中医研究院,哈尔滨150036

出　　处：《中国实验方剂学杂志》2011年第5期63-65,共3页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：十一五"重大新药创新"科技重大专项(2010ZX09101-104)

摘　　要：目的:考察中药黄芩经侧耳菌和黑曲霉发酵后黄酮类成分变化。方法:以侧耳菌和黑曲霉发酵黄芩,应用高效液相色谱法对其黄酮类成分进行对比研究。结果:高效液相结果显示,黄芩经侧耳菌发酵后大部分黄酮类成分消失;而经黑曲霉发酵后,黄芩苷含量减少,黄芩素和汉黄芩素的含量分别是黄芩药材的2.73,5.77倍。结论:黄芩经侧耳菌和黑曲霉发酵后,苷类成分被转化为苷元或其他物质,有利于提高黄芩的生物利用度及药理活性。Objective：To investigate the changes of flavone components in Radix Scutellari fermented by Pleurotus ostreatus and Aspergillus niger. Method：Radix Scutellari was fermented by.P. ostreatus and by A. niger re- spectively,then the flavone components were detected by HPLC methods. Result：The results of HPLC showed that the majority of flavones in fermented sample of P. ostreatus were disappeared,but in the Radix Scutellari processed by A. niger,the content of baiclin was reduced,and the content of baicalein and wogonin were 2.73 and 5.77 times of those in raw Radix Scutellari. Conclusion： Significant changes of the flavone components were found in Radix Scutellari fermented by P. ostreatus and A. niger, the glycosides may be transformed into aglycon and other components,which maybe improve bioavailability and pharmacological activities of Radix Scutellari.

关 键 词：黄芩 侧耳菌 黑曲霉 发酵 黄酮 

分 类 号：R284.1[医药卫生—中药学]