不同提取工艺对黄芪总皂苷提取效果的研究

Effect of different extraction processes on the content of the total saponins of Astragalus

关键词:  发酵中药  黄芪甲苷  释放量

Key words:  Fermentation  of traditional  Chinese Medicine, The  total saponins, Release  amount

摘要:

本试验研究了黄芪经发酵后对黄芪总皂苷释放量的影响,试验采用水浸法、水煎法提取黄芪与发酵黄芪中总皂苷,利用紫外分光光度法测定黄芪总皂苷的提取量,结果表明,发酵黄芪经水浸法、水煎法提取的总皂苷量分别为6.568 mg/g、4.843 mg/g,显著高于对照黄芪的提取量5.356 mg/g、4.007 mg/g。试验说明,黄芪经产纤维素酶解淀粉芽孢杆菌发酵后,可有效提高黄芪总皂苷的释放量,长时间水煎会致皂苷受损,致使含量降低。

Abstract:

To determined the influence to the release content of the total saponins of astragalus after fermented. Water immersion method and water decoction method were used to extract the total saponins of astragalus and the fermented astragalus. The extracted content of astragalus total saponins was tested using UV spectrophotometry. Results showed that the content of total saponins of fermented astragalus extracted by water immersion method and water decoction method were 6.568 mg/g and 4.843 mg/g, respectively, which significantly higher than that of control extracted astragalus with the content of 5.356 mg/g and 4.007 mg/g, respectively. This experiment indicated that the release content of the total saponins of astragalus could be efficiently improved after the astragalus was fermented by cellulase-producing Bacillus Amyloliquefaciens, and long-time decoction will caused damage to saponins and resulted in reducing of the content.