正交试验优选葛根芩连汤固态发酵制备工艺  

Optimization of solid state fermentation for Gegen Qinlian Decoction by orthogonal design

作　　者：李津[1,2] 高铁祥[1] 宋强[2] 王颖莉[2] 冯前进[2] 

机构地区：[1]湖北中医药大学,武汉430065 [2]山西中医学院,太原030024

出　　处：《中华中医药杂志》2015年第9期3272-3274,共3页China Journal of Traditional Chinese Medicine and Pharmacy

基　　金：国家自然基金项目(No.81273695);山西省卫生厅科研课题(No.281301099)~~

摘　　要：目的:本研究旨在筛选固态发酵葛根芩连汤的最佳制备工艺。方法:将发酵产物对酵母静息细胞的活性作为评价指标,通过正交试验,选择4个主要影响因素,选用L9(34)正交表,进行葛根芩连汤的固态发酵。结果:最终确定葛根芩连汤固态发酵最佳工艺为A1B2C2D1,即取一定量1∶1的生药量和面粉量,高温高压灭菌后,接种15g/L的酵母液,35℃,发酵5d。结论:葛根芩连汤通过固态发酵后,其生物活性较原方水煎液强,该正交试验结果可为后期大规模工业化生产提供依据。Objective： To optimize technology of solid state fermentation of Gegen Qinlian Decoction. Methods： By taking the yeast cell activity of fermentation products as indexes, selection of four main factors （each factor 3 levels） and using L9（34）orthogonal table to make solid state fermentation by orthogonal test. Results： Optimum technology of solid state fermentation was as follows： took a certain amount of dried medicinal herbs and flour of 1：1 by high temperature and pressure sterilization, added 15g/L fermented mycelia, the fermentation temperature was 30℃, the fermentation time was 5 days. Conclusion： Through solid fermentation with Gegen Qinlian Decoction, its biological activity was stronger than the original water decoction. The data can provide the basis for large-scale industrialized production.

关 键 词：固态发酵 葛根芩连汤 正交试验 

分 类 号：R283.6[医药卫生—中药学]