摘要
发酵类中药具有悠久的药用历史,包括淡豆豉、胆南星、半夏曲、红曲、建曲等。发酵技术在最早的中药专著《神农本草经》中便有记载,微生物是发酵过程中必不可少的关键组成部分。然而,由发酵过程不规范导致的发酵类中药中产毒真菌和真菌毒素污染问题严重影响药材质量,对消费者生命健康安全造成威胁。该文对发酵类中药的特点、微生物组成及真菌毒素污染概况进行系统阐述,为其质量安全控制提供理论依据。
Fermented traditional Chinese medicine(TCM)has a long history of medicinal use,such as Sojae Semen Praeparatum,Arisaema Cum Bile,Pinelliae Rhizoma Fermentata,red yeast rice,and Jianqu.Fermentation technology was recorded in the earliest TCM work,Shen Nong′s Classic of the Materia Medica.Microorganisms are essential components of the fermentation process.However,the contamination of fermented TCM by toxigenic fungi and mycotoxins due to unstandardized fermentation processes seriously affects the quality of TCM and poses a threat to the life and health of consumers.In this paper,the characteristics,microbial composition,and mycotoxin profile of fermented TCM are systematically summarized to provide a theoretical basis for its quality and safety control.
作者
张会茹
郭梦月
吕建欣
朱婉暄
王闯
康馨心
骆骄阳
杨美华
ZHANG Hui-ru;GUO Meng-yue;LYU Jian-xin;ZHU Wan-xuan;WANG Chuang;KANG Xin-xin;LUO Jiao-yang;YANG Mei-hua(Key Laboratory of Bioactive Substances and Resources Utilization of Chinese Herbal Medicine,Ministry of Education,Institute of Medicinal Plant Development,Chinese Academy of Medical Sciences&Peking Union Medical College,Beijing 100193,China)
出处
《中国中药杂志》
2025年第1期48-57,共10页
China Journal of Chinese Materia Medica
基金
国家重点研发计划“中医药现代化”重点专项(2023YFC3504103)
中国医学科学院医学与健康科技创新工程项目(2021-12M-1-071)。
关键词
发酵类中药
发酵技术
微生物
真菌毒素
质量控制
fermented traditional Chinese medicine
fermentation technology
microorganisms
mycotoxins
quality control
作者简介
通信作者:骆骄阳,博士,副研究员,研究方向为中药质量控制与分析,E-mail:jyluo@implad.ac.cn;通信作者:杨美华,博士,研究员,研究方向为中药质量分析与安全性,E-mail:yangmeihua15@hotmail.com;张会茹,硕士研究生,E-mail:18811101687@163.com。
