微生物发酵提高黄芪中黄酮类物质含量的研究  

Study on Improving the Content of Flavonoids in Radix Astragali by Microbial Fermentation

作　　者：刁欢[1] 张珍[1] 余伟群[1] 刘洁[1] 

机构地区：[1]安徽新华学院药学院,安徽合肥230088

出　　处：《长江大学学报（自然科学版）》2017年第8期4-7,共4页Journal of Yangtze University(Natural Science Edition)

基　　金：2015年国家星火计划项目(2015GA710052);2015年安徽省省级创新创业训练项目(AH201512216003;AH201512216004);安徽省级质量工程项目(2015ckjh115)

摘　　要：以黄芪为原料,研究微生物固态发酵对黄芪中黄酮含量的影响。采取单因素和正交试验,研究发酵时间、发酵温度、菌种接种量、发酵pH值对黄芪中黄酮含量的影响。单因素试验结果表明,发酵温度32℃、发酵时间5d、接种量为2mL时发酵效果较好;再选择其中影响显著的因素设计三因素三水平的正交试验,确定各因素水平的优劣,实验结果表明,最佳发酵工艺为A3B3C2,在该工艺条件下黄酮含量最高为0.586mg/g,是未发酵对照组(0.255mg/g)的2.29倍,增幅较大。The paper studies the effect of microbial solid fermentation on the content of flavonoids in Radix Astragali as raw material.Both single-factor and orthogonal experiments adopted,the effects of the fermentation time and temperature,the inoculum size,the fermentation pH on the content of flavonoids in Radix Astragali have been studied.The singlefactor experiment results show the optimum condition is the 32℃ fermentation temperature,the 5-day fermentation time,2mL inoculation amount and pH=6.Then the three-factor and three-level orthogonal experiment have been designed by choosing the three greatest factors to decide advantages and disadvantages of each factor and level.The results show that the optimum fermentation process is A_3B_3C_2 and the highest content of flavonoids is 0.586mg/g.Compared with the unfermented control group(0.255mg/g),the content of flavonoids has been increased greatly by 229%.

关 键 词：黄芪 微生物发酵 黄酮 含量 

分 类 号：R282[医药卫生—中药学] R917[医药卫生—中医学]