黄芪经侧耳菌发酵后多糖成分及含量的变化  

The analysis of components and content of polysaccharide in Radix Astragali fermented by Pleurotus ostreatus

作　　者：陈丽艳[1] 李月[1] 张迎[1] 金爽[1] 方自若[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10期253-255,258,共4页Science and Technology of Food Industry

摘　　要：以黄芪作为"药性基质",在一定的条件控制下,运用双向发酵技术,经侧耳菌发酵,生成黄芪"药性菌质",比较黄芪发酵后多糖成分及含量的变化。采用琼脂糖凝胶电泳法对黄芪发酵前后多糖进行定性鉴别,并用蒽酮-硫酸法测定其含量。黄芪发酵前后多糖的琼脂糖凝胶电泳呈一个均一斑点,迁移率分别为0.98和1.21。黄芪发酵前后多糖得率分别为6.31%和9.50%,含量分别为2.12%和3.64%。结果表明,琼脂糖凝胶电泳法可用于黄芪发酵后多糖的定性鉴别,黄芪经侧耳菌发酵后多糖提取率及含量均明显增加,充分体现了中药发酵可以使其活性成分较大限度释放的优点。With the bi-directional fermentation technique,Radix Astragali which was taken as drug-containing medium was fermented by Pleurotus ostreatus to obtain Radix Astragali fungal substance,and the change of components and content of polysaccharide in Radix Astragafi fermented by Pleurotus ostreatus were investigated. Agarose gel electrophoresis （AGE） was used to study the feasibility of qualitative of determination of polysaccharide in Radix Astragafi before and after fermentation,and anthrone-sulphuric acid method was used to determine the polysaccharide content. The electrophoretic results showed that polysaccharide had one spot and had different migration ratio which were 0.98 and 1.21 in raw and fermented materials. The extraction ratio of polysaccharide were 6.31% and 9.50% ,while the contents of polysaccharide were 2.12% and 3.64% in raw and fermented Radix Astragali. The results indicated that agarose gel electrophoresis can be used as a qualitative identification method of polysaccharide in fermented Radix Astragali. In addition,after Radix Astragafi was fermented by Pleurotus ostreatus,the extraction ratio and content of polysaccharide in Radix Astragafi increased obviously. It showed advantage that Chinese medicine fermented by fungi can release active components considerably.

关 键 词：黄芪 侧耳菌 发酵 多糖 

分 类 号：TS201.1[轻工技术与工程—食品科学]