红曲霉发酵转化人参皂苷Rg_3的研究  

Study on transformation of ginsenoside Rg_3 fermented by Monascus purpureus

作　　者：丛悦怡 孙佳 于恩 孙亮[1,2] 陈旸 王康宇[1,2] 李俐 王艳芳[2,3] 孙春玉 胡可心 赵明珠 陈静[1,2] 张美萍[1,2] 王义 CONG Yue-yi1,2, SUN Jia1, 2, YU En1,2 SUN Liang1, 2 CHEN Yang1, 2 WANG Kang-yu1,2 LI Li1,2, WANG Yan-fang2, 3, SUN Chun-yu1,2, HU Ke-xin1, 2, ZHAO Ming-zhu1,2, CHEN Jing1, 2, ZHANG Mei_ping1,2, WANG Yi1, 2(1. College of Life Science, Jilin Agricultural University, Changchun 130118, China 2. Research Center for Ginseng Genetic Resources Development and Utilization, Changchun 130118, China 3. College of Traditional Chinese Medicine, Jilin Agricultural University, Changchun 130118, Chin)

机构地区：[1]吉林农业大学生命科学学院,吉林长春130118 [2]吉林省人参基因资源开发与利用工程研究中心,吉林长春130118 [3]吉林农业大学中药材学院,吉林长春130118

出　　处：《中草药》2018年第6期1298-1303,共6页Chinese Traditional and Herbal Drugs

基　　金：国家高技术研究发展计划("863")项目(2013AA102604-3);吉林省发改委-吉林省省级产业创新专项(2016C064)

摘　　要：目的探索红曲霉对人参的固态发酵工艺,将人参中部分主要人参皂苷转化为生物活性更强的稀有人参皂苷Rg_3(Rg_3)。方法采用静止暗培养方法进行微生物发酵;香草醛-冰醋酸法测定发酵前后人参总皂苷含量;HPLC法测定发酵前后Rg_3含量。结果红曲霉发酵人参的最优工艺参数为发酵时间6 d、发酵温度32℃、发酵pH 7.0、基质含水量50%。发酵6 d时,发酵产物人参总皂苷质量分数增加40%,Rg_3质量分数为6.047 mg/g,是未发酵人参的2.3倍。最终根据单体皂苷含量随发酵时间的变化趋势,推断稀有皂苷Rg_3的转化路径为人参皂苷Rb_1或Rb_2→Rd→Rg_3。结论建立的红曲霉固态发酵工艺合理,为稀有皂苷Rg_3定向化生产奠定了基础,更为日后体外制备稀有人参皂苷提供了理论支持。Objective To explore the solid fermentation process of Panax ginseng by Monascus purpureus, which can transfer some major ginsenoside into rare ginsenoside Rg3 with stronger biological activity. Methods The static dark culture method was used to perform microbial fermentation; Vanilline-glacial acetic acid method was used to detect the total saponins before and after fermentation, and the ginsenoside Rg3 was detected by HPLC. Results The optimum process parameters of Monascus purpureus fermentation was fermentation 6 d, fermentation temperature 32 ℃, pH 7.0, and water content of substrate 50%. After 6 d of fermentation, the content of total saponins in fermentation products increased by 40%, and the content of ginsenoside Rg3 was 6.047 mg/g, which was 2.3 times as much as that of non-fermented P. ginseng. According to the change of monomer saponin content along with the fermentation time, it was deduced that the transformation path was Rb1（Rb2）→Rd→Rh2→Rg3. Conclusion The solid fermentation process of Monascus purpureus established in this study is reasonable, which not only lays a foundation for the directional production of rare saponins Rg3 but provides a theoretical support for preparing rare ginsenoside in vitro.

关 键 词：人参 固态发酵 红曲霉 生物转化 人参皂苷RG3 静止暗培养 总皂苷 HPLC 

分 类 号：R283.1[医药卫生—中药学]