乳酸杆菌HD11发酵刺五加对紫丁香苷及异嗪皮啶含量的影响  

Effect of Lactobacillus brevis HD11 Fermentation on Syringin and Isofraxidin Contents of Radix Acanthopanacis senticosi

作　　者：郑春英[1] 石震华[1] 徐翠[1] 

机构地区：[1]微生物黑龙江省高校重点实验室黑龙江大学生命科学学院,黑龙江哈尔滨150080

出　　处：《食品科学》2012年第23期189-192,共4页Food Science

基　　金：教育部资助“春晖计划”科研合作项目(Z2007-1-15011);黑龙江省教育厅海外学人科研资助项目(1154h02);哈尔滨市科技创新人才研究专项资金项目(2006RFQXS097);黑龙江省中医药科研立项项目(ZHY08-W78)

摘　　要：采用高效液相色谱法对刺五加发酵前后紫丁香苷及异嗪皮啶的含量进行检测,研究乳酸杆菌HD11发酵刺五加对紫丁香苷及异嗪皮啶含量的影响。结果表明:刺五加经乳酸杆菌HD11发酵后紫丁香苷含量显著降低,而在其附近位置出现了新物质;乳酸杆菌HD11发酵刺五加根、茎后异嗪皮啶含量分别由发酵前的0.08、0.05mg/g提高到0.14、0.15mg/g。刺五加发酵后紫丁香苷含量降低,是由于紫丁香苷在乳酸杆菌HD11的作用下降解转化为其他物质,而异嗪皮啶含量的提高有利于提高活性成分的利用度。In this study,we investigated the effect of Lactobacillus brevis HD11 fermentation on syringin and isofraxidin contents of Radix Acanthopanacis senticosi.HPLC was used to determine the contents of syringin and isofraxidin in native and Lactobacillus brevis HD11 fermented samples of Radix Acanthopanacis senticosi.Lactobacillus brevis HD11 fermentation resulted in a significant reduction in syringin content in Radix Acanthopanacis senticosi and a new peak near its retention time was found in the HPLC chromatogram.The isofraxidin content in the stems and roots of Acanthopanacis senticosi increased from 0.08 mg/g and 0.05 mg/g to 0.14 mg/g and 0.15 mg/g,respectively,after Lactobacillus brevis HD11 fermentation.During this process,syringin could be converted into another substance,while the increased isofraxidin content was helpful for increasing the availability of active components.

关 键 词：乳酸杆菌HD11 发酵 刺五加 紫丁香苷 异嗪皮啶 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS218[轻工技术与工程—食品科学与工程]