发酵北五味子的抑菌作用及4种木脂素成分分析  

Analysis of Antimicrobial Activities and Four Lignan Ingredients in Fermented Schisandra chinensis

作　　者：郑春英[1] 石震华[1] 刘玉洁[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,哈尔滨150080

出　　处：《中国食品学报》2013年第3期214-219,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：黑龙江省自然科学基金面上项目(D200812);黑龙江省博士后科研启动金项目(LBH-Q06016);黑龙江省教育厅海外学人科研资助项目(1154h02);黑龙江省中医药科研立项项目(ZHY08-W78)

摘　　要：研究发酵北五味子的抑菌作用及4种木脂素成分含量的变化,为提高活性成分的利用度、开发新型功能性保健食品提供参考。采用滤纸片法检测发酵北五味子的抑菌作用。采用HPLC法测定北五味子发酵后4种木脂素成分含量,结果显示,与北五味子生药相比,北五味子发酵后抑菌作用显著增强(P<0.01),4种木脂素成分含量也显著增加(P<0.01)。这说明北五味子在发酵过程中,与发酵菌株发生相互作用,导致北五味子发酵后抑菌活性增强,4种木脂素成分含量增加。To study the antimicrobial activities and four lignan ingredients in fermented Schisandra chinensis, and it would be offer ＇the theoretical basis for utilizing lignan ingredients and a novel use of fermented Schisandra chinensis in the production of functional food. The fermented Schisandra chinensis were analyzed for their antimicrobial activities by paper disc diffusion method, and four lignan ingredients in fermented Schisandra chinensis were determinated by HPLC. The results showed that the antimicrobial activities and four lignan ingredients in fermented Schisandra chinensis were increased significantly than non-fermented Schisandra chinensis （P〈0.01）, This study may suggest that microorganism and Schisandra chinensis can effect each other during fermentation.

关 键 词：北五味子 发酵 抑菌作用 木脂素 

分 类 号：R284[医药卫生—中药学]