人参双向固体发酵过程中化学成分的变化.docVIP

人参双向固体发酵过程中化学成分的变化* 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26186%,总皂苷含量减少7170%,人参皂苷Rg1、Re、Rb1含量分 别减少52176%、10186%、9182%,Rg3、Rh1含量明显增多,分别达到0190 mg/g和0109 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。 关键词:双向固体发酵;人参;人参皂苷;总多糖 Research on Changes of Chemical Constituents inPanax ginsengB-i d-i rectional Solid Fermentation Process WANG Hong-feng1,2, ZHU Kai3, TIAN Jian3, ZHOU Mo3, QIU Zh-i dong3 1.Graduate College,Changchun University ofChinese Medicine, Changchun130117,China;2. Post- doctoral WorkStation ofJilinAodongMedicine GroupCo., Ltd., Dunhua133700,China;3.College of Pharmacy, Changchun University ofChinese Medicine, Changchun130117,China Abstract:The content of total saponin and total polysaccharide was determined by ultraviolet spectropho- tometry, and the contentof representative monomer compound Rg1, Re, Rb1was determined by high per- formance liquid chromatography duringthe process ofginsengfermentation. Throughthin layer chromatog- raphy and high performance liquid chromatography, the contentof rare saponin Rg3, Rh1, Rh2was deter- mined in ginseng, and saponin CK to study the ginseng chemical composition change rule in the process of b-i directional solid fermentation. Thirty days after the fermentation, the total polysaccharide content of ginsengmedicinal materials increased by 26186%, the total saponin content decreased by 7170%, the contentof saponin Rg1, Re, Rb1respectively decreased by 52176%, 10186% and 9182%, and the content of Rg3, Rh1increased obviously, respectively to 0190 mg/g and 0109 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 Rb1were transformed into rare ginsenosides Rg3and Rh1in fermentation