发酵人参中人参皂苷Re含量变化及降糖作用研究

Study on the Content Change and Hypoglycemic Effect of Ginseng Saponin Re in Fermented Ginseng

为研究人参皂苷Re在酵母菌发酵后含量上的变化,取人参水提取液及不同时间后经酵母菌发酵的人参提取液,比较其中的人参皂苷Re含量变化。结果显示,在酵母菌发酵前后,其人参皂苷Re的含量随发酵时间的增加而减少;发酵人参同样能够降低四氧嘧啶所致的小鼠高血糖,但是和生晒参比降糖作用有所减弱。

In order to study the changes of the content of ginsenoside Re in the fermentation of yeast, ginseng aqueous extract and ginseng extracts were extracted by yeast after different time, and the content of ginsenoside Re was compared. The results showed that the yeast fermentation and increase the content of ginsenoside Re by with fermentation time reduced; fermentation ginseng can also reduce four alloxan induced hyperglycemic mice, but suncured than hypoglycemic effect weakened.