摘要
以人参和黄豆为发酵基质制备人参豆豉(简称参豉),以纤溶酶活性为评价指标,通过考察发酵菌株、黄豆与人参比例、人参加入方式、发酵温度和发酵时间等因素确定其最佳发酵工艺,并利用薄层色谱(TLC)和高效液相色谱(HPLC)分析参豉发酵前后人参皂苷的变化。结果表明,参豉的最佳发酵工艺为黄豆与人参比例10∶1(g∶g),人参以水提液方式加入,优势发酵菌DC-1,发酵温度28℃,发酵时间96 h。在此最佳条件下,纤溶酶活力为(498.90±28.33)IU/g,参豉发酵后原有人参皂苷成分发生了明显变化,人参皂苷转化率>60%。
Using ginseng and soybean as fermentation substrate,ginseng-Douchi was prepared.Taking fibrinolysin activity as evaluation indicator,the optimal fermentation process was determined by investigating the fermentation strains,the mass ratio of soybean to ginseng,the adding mode of ginseng,the fermentation temperature and fermentation time,and the changes of ginsenosides before and after ginseng-Douchi fermentation were analyzed by thin layer chromatography(TLC)and HPLC.The results showed that the optimal fermentation conditions for ginseng-Douchi were obtained as follows:soybean to ginseng mass ratio 10∶1(g∶g),ginseng added with water extract,the dominant fermentation strain DC-1,fermentation temperature 28℃and time 96 h.Under the optimal conditions,the fibrinolytic activity was(498.90±28.33)IU/g.After fermentation,the original ginsenoside components changed obviously,and the ginsenoside conversion rate was above 60%.
作者
陈丽艳
崔贝贝
孙银玲
陈继亮
曹阳
郑宏宇
王萍
王伟明
CHEN Liyan;CUI Beibei;SUN Yinling;CHEN Jiliang;CAO Yang;ZHENG Hongyu;WANG Ping;WANG Weiming(Heilongjiang Academy of Traditional Chinese Medicine,Harbin 150036,China)
出处
《中国酿造》
CAS
北大核心
2020年第1期124-128,共5页
China Brewing
基金
现代农业产业技术体系建设专项资金(CARS-21)
黑龙江省应用技术研究与开发计划项目(GA17C013)
黑龙江省自然科学基金联合引导项目(LH2019H094)
关键词
人参豆豉
发酵工艺
纤溶酶活性
人参皂苷
生物转化
ginseng-Douchi
fermentation process
fibrinolytic activity
ginsenoside
biotransformation
作者简介
陈丽艳(1971-),女,主任药师,硕士,主要从事药食同源中药发酵及中药与肠道微生物相互作用研究工作;通讯作者:王伟明(1966-),女,研究员,博士,主要从事中药新药及大健康产品开发研究工作。
