酵母发酵技术对黄芪中黄酮含量的影响  

The influence of yeast fermentation technology on flavone content in astragalus

作　　者：郝红梅[1] 刘必旺[1] 

机构地区：[1]山西中医学院,山西太原030024

出　　处：《山西中医学院学报》2014年第4期37-38,共2页Journal of Shanxi College of Traditional Chinese Medicine

基　　金：国家自然基金项目(81102553);国家"十二五"科技支撑项目(2013BAI05B08)

摘　　要：目的:观察酵母发酵对黄芪药材中黄酮含量的影响。方法:采用恒温振荡器对酵母菌悬液进行培养,利用紫外-可见分光光度计对不同发酵时间下的药材发酵液中的黄酮含量进行比较。结果:发酵法黄芪黄酮的产量约为268.18 g/g,产率为0.26%,较对照组提高了18%。结论:所选酵母菌可提高黄芪黄酮的产率,最佳发酵期为7 d。Objective：To research the influence of yeasts fermentation technology on flavone content in astragalus.Method： Yeasts suspension was cultured in incubator of constant temperature. Flavone contents in astragalus under different fermen- tation time were detected and compared by UV-visible speetrophotometer. Result：Output of flavone in astragalus was 268.18 g/g and production rate was 0.26%. Compared with azymic ordinary process,production rate was improved by 18%. Conclusion：Yeasts fermentation technology can increase the production rate of flavone in astragalus. The optimal fermen- tation period is 7eays.

关 键 词：黄芪 酵母菌 黄酮类化合物 发酵 

分 类 号：R282[医药卫生—中药学]