栀子豉汤固体发酵菌质的制备及主要成分含量变化

Preparation and main components content change of solid-state fermentation product of Zhizichi decoction

采用双向固体发酵技术,通过发酵菌种和发酵时间的考察,以栀子苷转化率为评价指标筛选栀子豉最佳发酵工艺。采用高效液相色谱(HPLC)法测定栀子苷、京尼平和氨基酸的含量,采用紫外分光光度法测定栀子豉水溶液的吸光度值。结果表明,以栀子、青蒿、桑叶水煎液浸泡黑豆作为发酵基质,接种枯草芽孢杆菌(Bacillus subtilis)和伞枝犁头霉(Fusarium umbellatum)复合菌(1∶1)于28℃发酵168 h制备栀子豉,此优化发酵条件下,栀子苷完全转化且生成的栀子蓝色价最高(OD_(590 nm)值为0.575),精氨酸、丝氨酸和天冬氨酸含量分别下降了94.9%、71.6%和52.0%,而脯氨酸、组氨酸和谷氨酸含量分别升高了3.4倍、1.5倍和1.5倍。发酵法制备栀子豉实现了主要成分的体外生物转化及药效提高,可为栀子豉汤新剂型及食疗产品开发提供依据。

The Zhizichi was prepared by bidirectional solid-state fermentation technology,and the fermentation technology was optimized by investigating the fermentation strain and times and using the conversion rate of geniposide as evaluation index.The contents of geniposide,genipin and amino acids were detected by HPLC,and the absorbance value of aqueous solution of Zhizichi was determined by ultraviolet spectrophotometry.The results showed that using the black bean immersed in the decoction of Gardenia jasminoides,Artemisia annua and Morus alba as the fermentation substrate,Zhizichi was fermented with Bacillus subtilis and Fusarium umbellatum(1:1)at 28℃for 168 h.Under the optimum fermentation condition,the geniposide was completely converted and the gardenia blue value was the highest(the OD_(590 nm) value 0.575).The content of arginine,serine and aspartic acid decreased 94.9%,71.6%and 52.0%,respectively,while the content of proline,histidine and glutamate increased 3.4,1.5 and 1.5 times,respectively.The in vitro biotransformation and efficacy of the main components of Zhizichi prepared by fermentation method was achieved,which provided a basis for the development of new Zhizichi decoction and food therapy products.