猴头菌发酵刺五加后多糖与紫丁香苷的含量变化研究  

The content analysis of the crude polysaccharides and syringin in Acanthopanax senticosus fermented by Hericium erinaceus

作　　者：陈丽艳[1] 金爽[1] 张迎[1] 李月[1] 王伟明[1] 

机构地区：[1]黑龙江省中医研究院,黑龙江哈尔滨150036

出　　处：《食品工业科技》2011年第9期184-186,189,共4页Science and Technology of Food Industry

基　　金：十一五国家科技支撑计划(2006BAI06A20-11)

摘　　要：研究猴头菌发酵刺五加后多糖及紫丁香苷的含量变化,为新药源开发提供理论依据。以蒽酮-硫酸法测定猴头菌发酵刺五加前后多糖的含量,并采用高效液相色谱法对发酵前后紫丁香苷的含量进行检测。结果显示,猴头菌发酵刺五加后多糖的质量分数由发酵前的0.3%提高到0.7%,多糖的含量提高了133%;而刺五加原药材中紫丁香苷的含量为0.0096%,发酵后在紫丁香苷标准峰对应处未出峰,而是在其它位置出现了三个新的谱带。猴头菌发酵刺五加后多糖含量显著提高,可以起到协同或增加猴头菌及刺五加药效的作用;发酵物中紫丁香苷成分未检出,是由于发酵后紫丁香苷在微生物酶的作用下降解转化为其它物质,有利于提高生物利用度,为新药源的开发奠定了基础。To study the content of the crude polysaccharides and syringin in Acanthopanax senticosus fermented by Hericium erinaceus,and it would be offer the theoretical basis for developing the new resources of Traditional Chinese Medicine.The content of the crude polysaccharides and syringin in Acanthopanax senticosus before and after fermentation were determined by anthrone-sulphuric acid and HPLC methods,respectively.The results showed that the mass percentage of crude polysaccharides in the raw material was 0.3%,and it rose to 0.7% after fermented.The content of syringin in the raw material was 0.0096%,the peak was disappeared at the same retention time of syringin after fermented,and three new peaks were found.The content of crude polysaccharides in the fermented products of Acanthopanax senticosus was increased significantly,and the pharmacological effect may be stronger than before;syringin was disappeared in the fermented products of Acanthopanax senticosus,the reason may be that syringin has been transformed to other components with the efforts of microbiology enzymes.It was propitious to raise bioavailability and establishes a research foundation for the new Traditional Chinese Medicine resource development in the future.

关 键 词：猴头菌 刺五加 发酵 多糖 紫丁香苷 

分 类 号：TS201.3[轻工技术与工程—食品科学]