摘要
试验旨在探讨四君子汤发酵的最佳工艺以及发酵前后的成分变化情况。研究以总黄酮含量为指标,通过单因素及响应曲面设计优化乳酸菌发酵四君子汤的工艺,采用紫外分光光度法和高效液相色谱法考察四君子汤发酵前后总黄酮、总多糖及核苷含量的变化。结果显示:四君子汤液体发酵的最佳工艺为接种量3%、发酵温度32℃、发酵时间24 h、摇床转速120 r/min;四君子汤发酵后的总黄酮含量的增加38.45%,总多糖含量的增加11.06%。色谱图结果显示:与发酵前相比,发酵后四君子汤中核苷类、黄酮类成分含量有所增加。研究表明,乳酸菌液态发酵能够使四君子汤中总黄酮、总多糖、核苷含量增加,表明菌种发酵有助于提高中药复方中有效成分的含量。
The study was to explore the optimum fermentation process of Sijunzi decoction and the changes of different components before and after fermentation.With the content of total flavonoids as index,the fermentation process of Sijunzi decoction by lactic acid bacteria was optimized by single factor and response surface methodology.The content of total flavonoids,total polysaccharides and nucleosides in Sijunzi decoction before and after fermentation were investigated by UV spectrophotometry and HPLC.The results showed that the optimal liquid fermentation conditions of Sijunzi decoction were inoculum 3%,fermentation temperature 32℃,fermentation time 24 h,shaking speed 120 r/min.The increase of total flavonoids content and total polysaccharide content in Sijunzi decoction after fermentation was 38.45%and 11.06%,respectively.The chromatographic results showed that the content of nucleosides and flavonoids in Sijunzi decoction after fermentation increased compared with those before fermentation.The study indicates that lactic acid bacteria liquid fermentation can increase the content of total flavonoids,total polysaccharides and nucleosides in Sijunzi decoction,indicating that strain fermentation is helpful to improve the content of effective components in traditional Chinese medicine compound.
作者
秦楠
杨金梅
王辉敏
张娜郡
陈超
赵艳梅
李冠文
QIN Nan;YANG Jin-mei;WANG Hui-min;ZHANG Na-jun;CHEN Chao;ZHAO Yan-mei;LI Guan-wen
出处
《饲料研究》
CAS
北大核心
2022年第18期86-91,共6页
Feed Research
基金
山西省教育厅创新项目(项目编号:2019L0729)
山西省重点研发计划项目(项目编号:201903D221032)
山西省自然科学基金面上项目(项目编号:201801D121256)。
关键词
四君子汤
发酵工艺
响应曲面法
化学成分
Sijunzi decoction
fermentation process
response surface methodology
chemical component
作者简介
第一作者:秦楠,博士,副教授,研究方向为食品微生物发酵及功能食品。
