蝉拟青霉-甘草渣双向发酵过程中成分含量变化的研究  

Research on Change of Composition Contents in Bio-Solid Bidirectional Fermentation Process of Paecilomyces cicadae for Glycyrrhiza Residue

作　　者：张艳聪[1] 马维维[1] 张洪梅[1] 史晓飒 刘腾飞[1] 史新元[1] 

机构地区：[1]北京中医药大学中药学院,北京100102

出　　处：《中华中医药学刊》2017年第7期1902-1904,共3页Chinese Archives of Traditional Chinese Medicine

基　　金：北京市科委科技新星交叉学科项目(xxhz201210)

摘　　要：目的:探讨蝉拟青霉-甘草渣双向发酵过程中生物活性物质的变化机理。方法:采用硫酸-苯酚比色法、NaNO_2-A1(NO_3)_3比色法及高效液相色谱法分别对发酵过程中菌质的多糖、总黄酮、三萜类成分甘草酸及黄酮类成分甘草苷、异甘草苷、甘草素、异甘草素的含量进行测定。结果:随着发酵时间的延长,多糖、总黄酮、甘草酸及甘草素、异甘草素的含量升高,而甘草苷、异甘草苷含量下降。结论:经蝉拟青霉发酵后,甘草渣中有效成分的提取率显著增加,且发酵后甘草渣中黄酮类物质的分子结构发生变化,采用双向发酵对甘草渣进行二次开发具有积极意义。Objective ： To study the change mechanism of bioactive substances in the Bio - Solid Bidirectional Fermen- tation process of Paecilomyces cicadae for glycyrrhiza residue. Methods ： Sulphuric acid - phenol colorimetry, NaNO2 - Al （NO3 ）3 colorimetric method and high performance liquid chromatography （HPLC） method were used to determine the contents of polysaccharide, flavone and glycyrrhizic acid. Results ： With the days of fermentation, the contents of polysac- charides, flavones, liquiritingenin, isoliquiritingenin and glycyrrhizic acid increased, while liquiritin and isoliquiritin de- creased. Conclusion： After fermentation, the extraction rate of effective components from the liquorice residue increased significantly. The molecular structure of the flavonoids change which is helpful to explore the new application way of resi- due. Therefore, the method of bi - directional fermentation of glycyrrhiza residue for secondary development has positive significance.

关 键 词：甘草渣 双向发酵 多糖 黄酮 

分 类 号：R284.1[医药卫生—中药学]