复合益生菌发酵中草药前后活性成分变化

目的〗为了提高中草药的有效成分含量及生物学效价。方法]以复合益生菌(干酪乳杆菌、粪肠球菌、产朊假丝酵母)固态发酵复方中草药(王不留行和益母草),分别测定总黄酮、总生物碱、粗多糖和总皂苷的含量,研究复合益生菌发酵前后中草药成分的变化。结果]中草药经微生物发酵后,可溶性总黄酮、总生物碱、粗多糖和总皂苷含量分别比未发酵组提高了55.14%、127.28%、55.42%和49.21%。结论]复方中草药经过复合微生物发酵后其可溶性活性成分得到了显著提高,为中草药的深加工提供了依据。

Changes of Active Ingredients before and after Compound Probiotic Fermented Chinese Herbs

Objective] In order to increase the effective components and biological value of Chinese herbs.Methods] The compound probiotics such as Lactobacillus casei,Enterococcusfaecalis and Candida utilis were used to ferment Chinese herbs (Semen vaccariae and Leonurus artemisia),the contents of total flavonoids,total alkaloids,crude polysaccharides and total saponins were determined,and the changes of Chinese herbal medicine components before and after fermentation were studied.Result] The contents of soluble total flavonoids,total alkaloid,crude polysaccharide and total saponin in the fermented Chinese herbs were significantly increased by 55.14％,127.28％,55.42％ and 49.21％,compared with the natural herbs.Conclusion] The effective components of Chinese herbs are improved after probiotic fermentation,which can help the further processing and application of herbs.