山茱萸水提液益生菌发酵前后指纹图谱研究  

Studies on HPLC Fingerprint of Cornus officinalis Extract before and after Fermentation

作　　者：黄真[1] 周洪雷[1] 崔聪[1] 王真[2] 朱立俏[1] 郑德[1] 史玉霞[1] 孙筱林 楚新红 

机构地区：[1]山东中医药大学药学院,山东济南250355 [2]济南宏济堂制药有限责任公司,山东济南250100 [3]济南三株医药生物研究所,山东济南250100

出　　处：《辽宁中医杂志》2014年第2期308-310,共3页Liaoning Journal of Traditional Chinese Medicine

基　　金：国家科技重大专项-"重大新药创制"-"山东省重大新药创制中心建设"(2009ZX09301-013);山东省自然科学基金项目(ZR2010HM017);山东省教育厅科技计划项目(J105LL05)

摘　　要：目的:建立山茱萸水提液益生菌发酵前后质量控制方法。方法:采用反相HPLC方法,分别测定了山茱萸水提液经短双歧杆菌、植物乳杆菌、嗜酸乳杆菌、混合菌发酵前后的指纹图谱及主要成分马钱苷的含量变化。结果:建立了有11个共有峰的HPLC指纹图谱,而且相对峰面积变化较大;发酵使山茱萸中马钱苷的含量略有降低。结论:山茱萸水提液经益生菌发酵前后化学成分的差异较大。Objective：To establish a quality control method for Comus officinalis extract before and after fermentation. Meth- ods ： Methods of the reversed - phase HPLC were used for the respective determination of the HPLC fingerprints of Comus officina- lis extract before and after fermentation. The Comus officinalis extract was separately fermented by bifidobacteriumbreve, lactoba- cillus plantarum, lactobacillus aeidophilus, mixed bacteria. Results ： HPLC prints were established, containing 11 common peaks on the basis of determination of the samples of Comus officinalis extract before and after probiotics＇fermentation, and the relative area varied greatly. Reduce of fermentation on the contents of loganin was not obvious. Conclusion ： There is a great difference among the impacts of probioticsJfermentation to different compositions of Comus officinalis before and after fermentation.

关 键 词：山茱萸 益生菌发酵 指纹图谱 含量测定 马钱苷 

分 类 号：R284[医药卫生—中药学]