人参须固态发酵中皂苷Rb_2与Rb_3的动态变化

Dynamic Changes in Ginsenoside Rb_2 and Rb_3 Content in Solid-state Fermentation

以人参须为发酵基质进行赤芝双向固态发酵,测定发酵过程中人参皂苷Rb2和Rb3的含量,分析固态发酵对其影响。发酵作用使基质中Rb2和Rb3含量发生显著变化,但2种皂苷含量变化不同。Rb2在发酵初期和发酵后期都出现含量先升高后降低的过程,Rb3仅在发酵初期含量先升高后降低,发酵结束时基质中未检测到2种皂苷。

Bidirectional solid- state fermentation was carried out through the strains of Ganoderma lucidum in ginseng. The content of ginsenoside Rb2and Rb3was determined and the impact on the ginsenoside by solid- state fermentation was analyzed. The content of Rb2and Rb3changed significantly through the fermentation,but the two kinds of ginsenoside content varied differently. The content of Rb2increased in the early fermentation stage,then decreased in the late fermentation stage,the level of Rb3increased then decreased only in the early fermentation stage,the two kinds of ginsenoside content was 0 by the end of the fermentation.