| 摘要: |
| 为了提高中药的使用效率，降低临床的使用成本。采用藿香、半枝莲、陈皮、甘草四味药材，并利用枯草芽孢杆菌、乳酸菌进行发酵，在波长510 nm处测定总黄酮含量，采用苯酚-硫酸法显色，在波长490 nm处测定总多糖含量。结果显示，经发酵后，半枝莲、陈皮、甘草的总黄酮含量均有所下降，且藿香中总多糖含量有所下降。陈皮水提液及乳酸杆菌发酵提取液中总多糖含量最高，其次是甘草乳酸杆菌发酵液的总多糖含量21.33 mg/g，半枝莲水提液73.97 mg/g，除陈皮外，其余三味药材的枯草芽孢杆菌发酵液总多糖含量极低。由此可知，枯草芽孢杆菌，乳酸杆菌发酵后会显著降低半枝莲、陈皮、甘草的总黄酮提取量，对藿香的影响不明显；经乳酸杆菌发酵后，显著提高半枝莲，甘草的多糖提取量；枯草芽孢杆菌几乎不能促进以上中药的多糖释放。 |
| 关键词: 中药发酵 枯草芽孢杆菌 乳酸杆菌 总黄酮 总多糖 |
| DOI： |
| 投稿时间：2021-10-09修订日期：2022-03-02 |
| 基金项目:黑龙江省大学生创新创业训练计划项目(202010223003) |
|
| Determination of Total Flavonoids and Total Polysaccharides in Traditional Chinese Medicine Fermented by Probiotics |
|
| (ZhaoYujie) |
| Abstract: |
| To improve the efficiency and reduce the cost of clinical use of traditional Chinese medicine. In this experiment, we used four herbs, namely, patchouli, Semen nigrum, Chenpi and Licorice, and fermented them with Bacillus subtilis and Lactobacillus. The total flavonoid content was determined at a wavelength of 510 nm, and the total polysaccharide content was determined at a wavelength of 490 nm using phenol-sulfuric acid method for color development. The results showed that after fermentation, the total flavonoid contents of Semen nigrum, Chenpi and Licorice were decreased, and the total polysaccharide contents in Patchouli were decreased. The total polysaccharide content of Chenpi aqueous extract and Lactobacillus ferment extract was the highest, followed by 21.33 mg/g of total polysaccharide content of Licorice Lactobacillus ferment extract and 7397 mg/g of Semen nigrum aqueous extract, except Chenpi, the total polysaccharide content of Bacillus subtilis ferment extract of the remaining three herbs was extremely low. It can be seen that the fermentation of Bacillus subtilis and Lactobacillus subtilis significantly reduced the total flavonoid extracts of Semen lotus, Chenpi and Glycyrrhiza glabra, and had no significant effect on Huo Xiang; the fermentation of Bacillus subtilis significantly increased the polysaccharide extracts of Semen lotus and Glycyrrhiza glabra; Bacillus subtilis could hardly promote the polysaccharide release of the above herbs. |
| Key words: traditional Chinese medicine fermentation Bacillus subtilis Lactobacillus total flavonoids total polysaccharide |
