益生菌发酵提高黄芪根、茎、叶活性成分含量的研究

doi:10.16431/j.cnki.1671-7236.2017.06.042

摘要/Abstract

摘要：

黄芪药物资源的利用往往仅限于黄芪的根部，而黄芪茎、叶却被大量废弃，造成了药物资源的严重浪费。试验旨在采用益生菌发酵黄芪，研究黄芪根、茎、叶中黄酮类、皂苷类及黄芪多糖等有效成分含量的变化，以期高效利用黄芪。采用从鸡肠道分离保存的一株益生菌（FGM），用于发酵黄芪的根、茎、叶。结果显示，经FGM发酵后，黄芪根、一年生茎、两年生茎、一年生叶、两年生叶中粗多糖含量分别提高177.46%、227.27%、207.11%、170.61%、182.28%；总黄酮含量分别提高55.67%、33.68%、30.04%、-8.17%、-6.57%；总皂苷含量分别提高68.50%、55.91%、55.71%、40.93%、46.13%。以上结果表明，利用益生菌发酵可使黄芪各部位中主要活性成分含量提高，这对高效利用黄芪、进一步开发传统中药资源有非常重要的意义。

关键词: 黄芪; 发酵; 黄芪多糖; 黄酮; 皂苷

Abstract:

The utilization of Astragalus resource was often limited to the root, while the stem and leaf had always been discarded, causing serious waste of traditional Chinese medicine resources. This experiment was aimed to study the changes of the content of active ingredients such as Astragalus polysaccharides, flavonoids and saponins in Astragalus root, stem and leaf by probiotic fermentation. A strain of FGM probiotic isolated from chicken intestines was used in this experiment for the fermentation of Astragalus root, stem and leaf. The results showed that, after fermentation, the crude polysaccharide contents of Astragalus root, annual stem, two years stem, annual leaf, two years leaf increased by 177.46%, 227.27%, 207.11%, 170.61% and 182.28%, respectively, the total flavonoids contents increased by 55.67%, 33.68%, 30.04%, -8.17% and -6.57%, respectively, and the total saponins contents increased by 68.50%, 55.91%, 55.71%, 40.93% and 46.13%, respectively. FGM probiotic fermentation made the main component contents of Astragalus increased, which would help for the further utilization of different parts of Astragalus, and efficient utilization of traditional Chinese medicine resources.

Key words: Astragalus; fermentation; Astragalus polysaccharide; flavonoid; saponins

中图分类号:

S853.7

苏贵龙, 张景艳, 张凯, 王磊, 张康, 王学智, 杨志强, 李建喜. 益生菌发酵提高黄芪根、茎、叶活性成分含量的研究[J]. 《中国畜牧兽医》, 2017, 44(6): 1877-1883.

SU Gui-long, ZHANG Jing-yan, ZHANG Kai, WANG Lei, ZHANG Kang, WANG Xue-zhi, YANG Zhi-qiang, LI Jian-xi. Study on Improving Active Ingredients of Astragalus Root, Stem and Leaf by Probiotic Fermentation[J]. , 2017, 44(6): 1877-1883.

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