微生物发酵技术对粉葛化学成分的影响

Effect of Microbial Fermentation Technology on Chemical Constituents of Pueraria thomsonii

目的:利用微生物发酵技术提高粉葛中活性成分的含量,以扩大其功能性产品的研究。方法:首先以粉葛饮片为原料,嗜酸乳杆菌为发酵菌种,葛根素含量为指标,接种量、料液比、发酵时间、发酵温度为影响因素,通过单因素结合响应面设计法优化粉葛的发酵工艺。其次,通过高效液相色谱法、紫外分光光度法、双波长法测定发酵前、后粉葛中葛根素、大豆苷、大豆苷元、总异黄酮、可溶性多糖及总淀粉的含量。结果:粉葛最优发酵条件为:接种量5%,料液比1:3 g/mL,发酵时间36 h,发酵温度29℃,葛根素实际含量为8.1854 mg/g与预测值8.2092 mg/g相比,相对误差仅为0.29%。发酵后粉葛中葛根素、大豆苷、大豆苷元、总异黄酮、可溶性多糖、支链淀粉含量均增加,直链淀粉和总淀粉含量减少,与发酵前相比差异均具有显著性(P<0.05)。结论:结果表明微生物发酵技术能够提升粉葛中活性成分的含量。

Objective:In order to expand the research of functional products,the content of active ingredients in Pueraria thomsonii was increased by microbial fermentation technology.Methods:Firstly,the fermentation process of Pueraria thomsonii was optimized by the combination of single factor test and response surface methodology with the decoction pieces of Pueraria thomsonii as raw material,L.acidophilus as fermentation strain,puerarin content as index,and inoculation amount,solid-liquid ratio,fermentation time and fermentation temperature as acting factors.Secondly,the contents of puerarin,daidzin,daidzein,total isoflavones,soluble polysaccharides and total starch in Pueraria thomsonii were determined by high performance liquid chromatography,ultraviolet spectrophotometry and dual wavelength method before and after fermentation.Results:The optimal fermentation conditions were as follows:Inoculation amount 5%,solid-liquid ratio 1:3 g/mL,fermentation time 36 h,fermentation temperature 29℃.The relative error was 0.29%between the actual content 8.1854 mg/g and predicted value 8.2092 mg/g of puerarin.After fermentation,the contents of puerarin,daidzin,daidzein,total isoflavones,soluble polysaccharides and amylopectin in Pueraria thomsonii increased,while the contents of amylose and total starch decreased,showing significant differences compared with those before fermentation(P<0.05).Conclusion:The results showed that microbial fermentation technology could improve the content of active ingredients in Pueraria thomsonii.