真菌固体发酵提高人参药材中皂苷含量的研究

Increasing Ginsenoside Contents in Dried Ginseng Root by Solid Fermentation with Fungus

目的:采用功能真菌固体发酵的方法,提高人参药材中皂苷类成分的含量。方法:将菌种M1与湿热灭菌后的人参药材进行固体发酵培养,分别利用紫外分光光度法和高效液相色谱法,对人参药材发酵前后的总皂苷以及单体皂苷含量的变化进行分析检测。结果:M1真菌能够显著提高人参药材中人参总皂苷的水平,总皂苷含量在第12天达到最高,增长率为103.82%;六种单体人参皂苷Rg1、Re、Rb1、Rc、Rb2和Rd的含量之和也有显著提高。结论:采用固体发酵的方法,通过真菌M1的生物转化作用,可以显著提高人参药材中有效成分人参皂苷的含量。

Objective：To increase ginsenoside contents in dried ginseng root by the method of solid fermentation with fun-gus M1.Methods：The powder of ginseng root was sterilized under moist and heat condition and fermented with fungus M1.The changes of total ginsenoside contents and monomer ginsenoside contents in the fermentation products were ana-lyzed by ultraviolet spectrophotometry and HPLC, respectively.Results：Fungal M1 could remarkably increase the gin-senoside contents in ginseng root.The rate of total ginsenoside contents reached the highest level of 103.82% at the twelfth day.The sum contents of ginsenoside Rg1 ,Re,Rb1 ,Rc,Rb2 and Rd were significantly raised as well.Conclu-sion：The ginsenoside contents in dried ginseng root could be significantly increased by the transformation of fungus M1 with the method of solid fermentation.