摘要
为了将人参中的主皂苷转化为具有更高生物活性的稀有人参皂苷,以人参粉末为原料,进行微生物固体发酵,并利用薄层色谱分析法和高效液相色谱法对产物进行分析。结果表明:在发酵过程中人参主皂苷Rb1、Rb2、Rd和Rg1的含量逐渐减少,而产生稀有人参皂苷C-K,其含量达到0.11 mg/g。采用MIDI微生物鉴定系统对高活性菌株鉴定,其结果菌株Y11属于巴氏醋酸杆菌(Acetobactor pasterium)。
In order to convert the major ginsenoside into minor ginsenoside with higher biological activity,the experiment takes ginseng powder as substrate,and then carries on the microbial solid fermentation.The fermentation product was analyzed by the method of thin layer chromatography（TLC） and HPLC.The result showed that the content of major ginsenoside Rb1,Rb2,Rd and Rg1 gradually decreased,and the minor ginsenoside C-K gradually increased,its content reaches 0.11 mg/g during the fermentation period.The MIDI microbial identification system was used to identification of highly active strains.The result indicated that the strain Y11 belongs to Acetobactor pasterium.
出处
《食品科技》
CAS
北大核心
2015年第12期31-34,共4页
Food Science and Technology
基金
吉林省自然科学基金项目(20150101184JC)
国家自然科学基金项目(20862017)
关键词
微生物
固体发酵
人参
人参皂苷
microorganisms
solid fermentation
ginseng
ginsenoside
