微生物作用下陈皮陈化前后化学成分及药理作用研究进展  

Research Progress on Changes in Chemical Composition and PharmacologicalEffects of Tangerine Peel During Microbial Fermentation

作　　者：代琪 罗文凯 叶俏波[2] 陈柳霖 胡宇 秦凯华 高鹏 罗霄 Dai Qi;Luo Wenkai;Ye Qiaobo;Chen Liulin;Hu Yu;Qin Kaihua;Gao Peng;Luo Xiao(Chengdu Institute for Drug Control,NMPA Key Laboratory for Quality Monitoring and Evaluation of Traditional Chinese Medicine,Chengdu 610045,China;Basic Medical College,Chengdu University of TCM,Chengdu 611137,China;Health Preservation and Rehabilitation College,Chengdu University of TCM,Chengdu 611137,China)

机构地区：[1]成都市药品检验研究院/国家药品监督管理局中药材质量监测评价重点实验室,四川成都610045 [2]成都中医药大学基础医学院,四川成都611137 [3]成都中医药大学养生康复学院,四川成都611137

出　　处：《亚太传统医药》2024年第10期250-255,共6页Asia-Pacific Traditional Medicine

基　　金：国家重点研发计划-中医药现代化专项(2023YFC3504100)。

摘　　要：研究陈皮表面微生物分布情况,了解微生物作用下陈皮陈化过程中化学成分与药理作用变化,为陈皮的合理临床应用提供参考依据。迄今为止,已发现16种细菌属、22种真菌对陈皮在陈化过程中的化学成分具有转化作用,其中细菌以芽孢杆菌属为主,真菌以曲霉属为主。陈化过程中,放线菌门与曲霉门对黄酮类物质影响较为显著;环碎屑菌科、假单胞菌科、黑曲霉属、芽孢杆菌属、寡养单胞菌属、嗜酸菌属、鞘氨醇单胞菌属、肠杆菌属、新衣原体属、甲基杆菌属等对挥发油类成分有影响;暹罗芽孢杆菌、解淀粉芽孢杆菌、史密氏菌、黑曲霉菌等对多糖有消耗和转化作用。陈化后陈皮多种化学成分总含量上升,药理作用较陈化前有所加强。陈皮在陈化过程中经过微生物的作用,使其黄酮类、生物碱类成分总量增多,多糖类成分水溶性提高,挥发油类成分中烃类、醛酮类和酚类变化最明显,较前新增了酯、酸、醇等成分。Research on the distribution of surface microorganisms on Tangerine peel to understand the changes in chemical composition and pharmacological effects during the aging process under the action of microorganisms,and to provide a reference for the rational clinical application of Tangerine peel.So far,it has been found that 16 genera of bacteria and 22 genera of fungi have a transformative effect on the chemical composition of Tangerine peel during the aging process,with Bacillus being the main genus of bacteria and Aspergillus being the main genus of fungi.During the aging process,Actinobacteria and Ascomycota have a significant influence on flavonoids;Xylariaceae,Pseudomonadaceae,Aspergillus,Bacillus,Burkholderiaceae,Acidobacteriaceae,Sphingomonadaceae,Enterobacteriaceae,Chlamydiaceae,Methylobacteriaceae,etc.have an impact on volatile oil components;Bacillus subtilis,Bacillus amyloliquefaciens,Sphingomonas,Aspergillus niger,etc.have a consumption and transformation effect on polysaccharides.The total content of various chemical components in Tangerine peel increases after aging,and the pharmacological effects are enhanced compared to before aging.Through the action of microorganisms during the aging process,the total content of flavonoids and alkaloids in Tangerine peel increases,the water solubility of polysaccharides increases,and the changes in hydrocarbons,ketones,and phenols in volatile oil components are most significant,with the addition of esters,acids,alcohols,and other components.

关 键 词：陈皮 陈化 表面微生物 化学成分 药理作用 

分 类 号：R285[医药卫生—中药学]