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

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

Abstract

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

CLC Number:

R931

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.

Figures/Tables 8

References 36

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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^**△△

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^**△△