2种中草药提取物对黑木耳活性成分形成的影响

doi:10.11924/j.issn.1000-6850.casb2020-0319

中国农学通报 ›› 2020, Vol. 36 ›› Issue (34): 58-63.doi: 10.11924/j.issn.1000-6850.casb2020-0319

所属专题：食用菌；食用菌

2种中草药提取物对黑木耳活性成分形成的影响

许哲祥¹^,²(), 姜硕¹^,², 郑春英¹^,²()

¹黑龙江大学农业微生物技术教育部工程研究中心,哈尔滨 150500
²黑龙江大学生命科学学院/黑龙江省普通高校微生物重点实验室,哈尔滨 150080

收稿日期:2020-08-03 修回日期:2020-10-01 出版日期:2020-12-05 发布日期:2020-12-15
通讯作者: 郑春英
作者简介:许哲祥,男,1996年出生,山东济宁人,硕士研究生,研究方向为食品和药物生物活性挖掘及研发。通信地址：150080 黑龙江省哈尔滨市南岗区学府路74号黑龙江大学生命科学学院,Tel：0451-86608586,E-mail： 1847184783@qq.com。
基金资助:
黑龙江大学校企合作横向项目“一株产原儿茶酸的枯草芽孢杆菌”(20170223)

Effects of Extracts from Two Kinds of Chinese Herbs on Active Compounds Formation of Auricularia auricula

Xu Zhexiang¹^,²(), Jiang Shuo¹^,², Zheng Chunying¹^,²()

¹Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin 150500
²Key Laboratory of Microbiology, College of Heilongjiang Province/School of Life Sciences, Heilongjiang University, Harbin 150080

Received:2020-08-03 Revised:2020-10-01 Online:2020-12-05 Published:2020-12-15
Contact: Zheng Chunying

摘要/Abstract

摘要：

为研究2种中草药提取物对黑木耳发酵过程中活性成分产生的影响,分别向黑木耳发酵基础培养基中添加不同比例的刺五加及五味子提取液,培养6天后,采用比色法及HPLC法分析黑木耳多糖成分及腺苷含量;同时,采用HPLC法分析黑木耳发酵过程中2种中草药活性成分的含量变化。结果表明：刺五加、五味子的添加量分别为4、3 g/L对黑木耳发酵液中多糖的形成具有显著促进作用;刺五加、五味子的添加量分别为1、6 g/L对黑木耳菌丝体中腺苷的形成具有显著促进作用;在黑木耳发酵过程中,刺五加活性成分紫丁香苷及刺五加苷E降低到无法检测;五味子中木脂素成分存在增减变化。黑木耳发酵过程中存在活性成分的动态变化。

关键词: 中草药提取物, 刺五加, 五味子, 黑木耳, 发酵, 活性成分

Abstract:

The paper aims to investigate the effects of water extracts from two kinds of Chinese herbs on active metabolites formation during the fermentation of Auricularia auricula. Extracts of different doses of two kinds of Chinese herbs were added to basal media of Auricularia auricula, and then the polysaccharide and adenosine contents were analyzed by fluorenone-sulfuric acid method and HPLC after Auricularia auricula was cultured for 6 days. Meanwhile, the active compounds in Acanthopanax senticosus and Schisandra chinensis were determined by HPLC, respectively. The results showed that both water extracts from Acanthopanax senticosus at 4 g/L and Schisandra chinensis at 3 g/L increased the contents of polysaccharides in the ferment of Auricularia auricular, while the water extract of Acanthopanax senticosus at 1 g/L and Schisandra chinensis at 6 g/L had significant effects on contents of adenosine in the mycelium of Auricularia auricula. Moreover, the contents of syringin and eleutheroside E in Acanthopanax senticosus could not be detected and the contents of lignan ingredients in Schisandra chinensis showed a change of increasing and decreasing during the fermentation. There are dynamic changes of active compounds during the fermentation.

Key words: extracts of Chinese herbs, Acanthopanax senticosus, Schisandra chinensis, Auricularia auricula, fermentation, active compounds

中图分类号:

R931

许哲祥, 姜硕, 郑春英. 2种中草药提取物对黑木耳活性成分形成的影响[J]. 中国农学通报, 2020, 36(34): 58-63.

Xu Zhexiang, Jiang Shuo, Zheng Chunying. Effects of Extracts from Two Kinds of Chinese Herbs on Active Compounds Formation of Auricularia auricula[J]. Chinese Agricultural Science Bulletin, 2020, 36(34): 58-63.

图/表 8

图1. 2种中草药提取液对黑2011号胞外多糖产量的影响

图2. 薄层层析结果 1.腺苷对照品,2.发酵液供试品,3.菌丝体供试品

图3. 黑2011号菌丝体的HPLC色谱图 A.菌丝体供试品,B.腺苷对照品

图4. 2种中草药提取液对黑2011号腺苷产量的影响

图5. 黑2011号对紫丁香苷的影响 A.紫丁香苷;B.刺五加供试品;C.发酵样品

图6. 黑2011号对刺五加苷E的影响 A.刺五加苷E;B.刺五加供试品;C.发酵样品

图7. 黑2011号对五味子活性成分的影响 A.4种木脂素对照品,B.五味子供试品,C.发酵样品; 1.五味子醇甲,2.五味子酯甲,3.五味子甲素,4.五味子乙素

组分	生药对照组	空白对照组	发酵样品
五味子醇甲	5.6284±0.0047	5.5985±0.0039	6.3737±0.0042^**△△
五味子酯甲	1.0027±0.0049	1.1091±0.0032	1.4763±0.0066^**△
五味子甲素	1.7528±0.0038	1.7663±0.0025	1.2767±0.0101
五味子乙素	3.0062±0.0044	3.0548±0.0032	3.6667±0.0073^**△△

表1. 黑2011号对五味子4种木脂素成分的影响结果 mg/g

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2种中草药提取物对黑木耳活性成分形成的影响

Effects of Extracts from Two Kinds of Chinese Herbs on Active Compounds Formation of Auricularia auricula

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