植物乳杆菌发酵转化人参皂苷的研究  

Fermentation transformed ginsenoside by Lactobacillus plantarum

作　　者：陈旸[1] 王义[1] 孙亮[1] 王康宇[1] 蒋世翠[1] 孙春玉[1] 张美萍[1] 

机构地区：[1]吉林农业大学生命科学学院,吉林长春130118

出　　处：《中国中药杂志》2014年第8期1435-1440,共6页China Journal of Chinese Materia Medica

基　　金：吉林省科技发展计划项目(20120917)

摘　　要：目的:探索植物乳杆菌对人参的发酵工艺,将人参中的部分人参总苷转化成活性更强的人参皂苷Rd。方法:采用静止暗培养法进行微生物发酵;索氏提取法提取人参总苷;香草醛-硫酸显色,紫外-可见分光光度法测定人参总苷含量;HPLC测定供试品中人参皂苷Rd含量。结果:植物乳杆菌对人参的发酵工艺为:发酵培养基为MRS培养基、培养温度35℃、培养pH为5.0、发酵时间2 d;发酵后的人参,其发酵产物中人参总苷含量提高了32%,单体人参皂苷Rd含量增加4.864 mg·g-1。结论:建立的发酵体系工艺合理,适用于大规模生产,对微生物转化人参皂苷的研究具有重要意义。Objective： To explore ginseng fermentation process by Lactobacillus plantarum, and to make part of total saponins transformed into more reactive ginsenoside Rd. Method： Microbial fermentation was carried out by still dark culture. Total saponins were extracted by Soxhlet extraction, and determined by UV visible spectrophotometry with colours reaction by vanillin-sulfuric acid. Ginsenoside Rd was determined by HPLC method. Result ： The fermentation process was ： MRS medium, 35 ~C, pH 5.0, cultured for 2 days. The content of total saponins was inhance 32% , and the content of ginsenoside Rd was increased 4. 864 mg~ g-1 Conclu- sion： The fermentation system＇s process was reasonable, and it＇s suitable for mass production, important significance for ginsenoside microbial transformation.

关 键 词：人参 发酵 植物乳杆菌 人参皂苷RD 

分 类 号：TQ461[化学工程—制药化工] R284[医药卫生—中药学]