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目的:研究黄芪双向性固体发酵前后黄芪甲苷的转化。方法:采用HPLC测定法、柱色谱分离法、波谱鉴定技术进行发酵前后的成分变化研究;观察转化产物对血管内皮细胞的抗氧化效应。结果:在黄芪发酵过程中,黄芪甲苷转化形成6-O-β-D-葡萄糖基-环黄芪醇,该转化物具有显著的抗氧化效应。结论:黄芪中有效成分黄芪甲苷经药用真菌(灵芝)双向性固体发酵后发生了生物转化,这一转化具有增效的作用。
Objective: To study the transformation of astragaloside IV before and after the solid-state fermentation of Astragalus membranaceus. Methods: The constituents were studied by HPLC, column chromatography and spectral analysis before and after fermentation. The anti-oxidative effect of the transformants on vascular endothelial cells was observed. Results: Astragaloside was transformed into 6-O-β-D-glucosyl-cycloarterrel during the fermentation process of Astragalus membranaceus, and the transformant had a significant anti-oxidative effect. Conclusion: Astragalus membranaceus active ingredient Astragaloside glycosides by medicinal fungi (Ganoderma lucidum) bi-directional solid fermentation after biotransformation, this transformation has a synergistic effect.