植物乳杆菌发酵转化人参皂苷的研究(5)
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[47] 石楸鸣. 人参皂苷的药理作用研究进展[J]. 中国药房， 2010， 31(8)：14.
[48] 唐斌， 程绪菊， 刘江， 等. 人参皂苷药理作用研究进展[J]. 西南军医， 2005， 3(7)：33.
[49] 王海南. 人参皂苷药理研究进展[J]. 中国临床药理学与治疗学， 2006， 11(8)：110.
[50] 何道同， 王兵， 陈珺明. 人参皂苷药理作用研究进展[J]. 辽宁中医药大学学报， 2012， 7(12)：15.
Fermentation transformed ginsenoside by Lactobacillus plantarum
CHEN Yang， WANG Yi， SUN Liang， WANG Kang-yu， JIANG Shi-cui，SUN Chun-yu， ZHANG Mei-ping
(College of Life Science， Jilin Agricultural University， Changchun 130118， China)
[Abstract] Objective： To explore ginseng fermentation process by Lactobacillus plantarum， and to make part of total saponins transformed into more reactive ginsenoside Rd. Method： Microbial fermentation was carried out by still dark culture. Total saponins were extracted by Soxhlet extraction， and determined by UV visible spectrophotometry with colours reaction by vanillin-sulfuric acid. Ginsenoside Rd was determined by HPLC method. Result： The fermentation process was： MRS medium， 35 ℃， pH 5.0， cultured for 2 days. The content of total saponins was inhance 32%， and the content of ginsenoside Rd was increased 4.864 mg·g-1. Conclusion： The fermentation system′s process was reasonable， and it′s suitable for mass production， important significance for ginsenoside microbial transformation.
[Key words] ginseng； fermentation； Lactobacillus plantarum； ginsenoside Rd
doi：10.4268/cjcmm20140815
[责任编辑 马超一], http://www.100md.com(陈旸 王义 孙亮 王康宇 蒋世翠 孙春玉 张美萍)
[47] 石楸鸣. 人参皂苷的药理作用研究进展[J]. 中国药房， 2010， 31(8)：14.
[48] 唐斌， 程绪菊， 刘江， 等. 人参皂苷药理作用研究进展[J]. 西南军医， 2005， 3(7)：33.
[49] 王海南. 人参皂苷药理研究进展[J]. 中国临床药理学与治疗学， 2006， 11(8)：110.
[50] 何道同， 王兵， 陈珺明. 人参皂苷药理作用研究进展[J]. 辽宁中医药大学学报， 2012， 7(12)：15.
Fermentation transformed ginsenoside by Lactobacillus plantarum
CHEN Yang， WANG Yi， SUN Liang， WANG Kang-yu， JIANG Shi-cui，SUN Chun-yu， ZHANG Mei-ping
(College of Life Science， Jilin Agricultural University， Changchun 130118， China)
[Abstract] Objective： To explore ginseng fermentation process by Lactobacillus plantarum， and to make part of total saponins transformed into more reactive ginsenoside Rd. Method： Microbial fermentation was carried out by still dark culture. Total saponins were extracted by Soxhlet extraction， and determined by UV visible spectrophotometry with colours reaction by vanillin-sulfuric acid. Ginsenoside Rd was determined by HPLC method. Result： The fermentation process was： MRS medium， 35 ℃， pH 5.0， cultured for 2 days. The content of total saponins was inhance 32%， and the content of ginsenoside Rd was increased 4.864 mg·g-1. Conclusion： The fermentation system′s process was reasonable， and it′s suitable for mass production， important significance for ginsenoside microbial transformation.
[Key words] ginseng； fermentation； Lactobacillus plantarum； ginsenoside Rd
doi：10.4268/cjcmm20140815
[责任编辑 马超一], http://www.100md.com(陈旸 王义 孙亮 王康宇 蒋世翠 孙春玉 张美萍)