摘要
采用紫外分光光度法测定人参双向发酵过程中总皂苷和总多糖含量;采用高效液相色谱法测定人参双向发酵过程中代表性单体化合物Rg1、Re、Rb1含量;通过薄层色谱法鉴定、高效液相色谱法测定人参稀有皂苷Rg3、Rh1、Rh2、人参皂苷CK含量,研究了人参双向固体发酵过程中化学成分的变化规律。在发酵30 d后,人参药材经过生物转化以后总多糖含量增加26.86%,总皂苷含量减少7.70%,人参皂苷Rg1、Re、Rb1含量分别减少52.76%、10.86%、9.82%,Rg3、Rh1含量明显增多,分别达到0.90 mg/g和0.09 mg/g。人参在发酵过程中不仅利用了人参中的多糖,而且还生成了其他种类的多糖;人参皂苷发生了部分的转化,人参皂苷Rg1、Re、Rb1在发酵过程中被转化成了稀有人参皂苷Rg3、Rh1。
The content of total saponin and total polysaccharide was determined by ultraviolet spectrophotometry,and the content of representative monomer compound Rg1,Re,Rb1 was determined by high performance liquid chromatography during the process of ginseng fermentation.Through thin layer chromatography and high performance liquid chromatography,the content of rare saponin Rg3,Rh1,Rh2 was determined in ginseng,and saponin CK to study the ginseng chemical composition change rule in the process of bi-directional solid fermentation.Thirty days after the fermentation,the total polysaccharide content of ginseng medicinal materials increased by 26.86%,the total saponin content decreased by 7.70%,the content of saponin Rg1,Re,Rb1 respectively decreased by 52.76%,10.86% and 9.82%,and the content of Rg3,Rh1 increased obviously,respectively to 0.90 mg/g and 0.09 mg/g.In the process of solid fermentation,ginseng not only employed ginseng polysaccharides,but also produced other kinds of polysaccharides;Ginseng saponin implemented partial transformation because Rg1,Re and Rb1 were transformed into rare ginsenosides Rg3 and Rh1 in fermentation process.
出处
《吉林农业大学学报》
CAS
CSCD
北大核心
2013年第3期312-316,共5页
Journal of Jilin Agricultural University
基金
国家科技支撑计划项目(2012BAI29B00
2012BAI29B05)
中药生物转化技术及中药蛋白质产品开发关键技术研究
关键词
双向固体发酵
人参
人参皂苷
总多糖
bi-directional solid fermentation
ginseng
ginsenoside
total polysaccharide
作者简介
王洪峰，男，博士，教授，研究方向：中药药剂学。
通讯作者
