食品级商业酶转化人参皂苷Rb1制备人参皂苷Rd研究  

Transformation of Ginsenoside Rd from Ginsenoside Rb1 Catalyzed by Food-grade Commercial Enzymes

作　　者：曹锦雯 李涵涵 王思涵 千文 杨长青[1] Cao Jinwen;Li Hanhan;Wang Sihan;Qian Wen;Yang Changqing(China Pharmaceutical University,Nanjing 211198,China;Nanjing BRT-Biomed Co.,Ltd.,Nanjing 211100,China)

机构地区：[1]中国药科大学,江苏南京211198 [2]南京珼瑞斯生物医药科技有限公司,江苏南京211100

出　　处：《广东化工》2024年第20期45-48,共4页Guangdong Chemical Industry

基　　金：中央高校基本科研业务费专项资金项目(3012200022)。

摘　　要：在11种不同厂家食品级商业酶中筛选出转化人参皂苷Rb1制备Rd活性最佳的酶,并利用单因素实验考察反应时间、酶量、初始pH及温度对转化效率的影响。结果显示,β-葡聚糖酶(庞博)的转化活性最高,其最佳转化条件为反应时间2 h,酶量0.3 mg/1.5 mg Rb1,pH 5.5和55℃,Rd转化效率为98.01%±1.19%(n=3)。β-葡聚糖酶(庞博)酶转化法是一种高效、绿色、安全的人参皂苷Rd制备方法。The enzyme with the best activity for transforming ginsenoside Rb1 into Rd was screened out from 11 food-grade commercial enzymes from different manufacturers,and the effects of reaction time,enzyme amount,initial pH,and temperature on the conversion efficiency were investigated by single factor experiment.The results showed that theβ-glucanase(PangBo)was the most suitable invertase.Under the optimum conditions:2 h of reaction time,0.3 mg/1.5 mg Rb1 of enzyme amount,5.5 of pH,and 55℃of temperature,the biotransformation efficiency of Rd was 98.01%±1.19%(n=3).The use ofβ-glucanase(PangBo)is an efficient,green,and safe enzyme conversion method for the preparation of ginsenoside Rd.

关 键 词：Β-葡聚糖酶 酶转化 人参皂苷RD 人参皂苷RB1 商业酶 

分 类 号：R284[医药卫生—中药学]