Changes of Flavone Components in Radix Scutellari fermented by Pleurotus ostreatus and Aspergillus niger

CHEN Li-yan; ZHANG Ying; JIN Shuang; LI Yue; FANG Zi-ruo; WANG Wei-ming

doi:10.13422/j.cnki.syfjx.2011.05.044

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Changes of Flavone Components in Radix Scutellari fermented by Pleurotus ostreatus and Aspergillus niger

更新时间：2024-09-23

- Changes of Flavone Components in Radix Scutellari fermented by Pleurotus ostreatus and Aspergillus niger
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 17, Issue 5, Pages: 63-65(2011)
- 作者机构：
  
  黑龙江省中医研究院
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.2011.05.044
  CLC： R284.1
- Published：2011
- 稿件说明：
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[1]陈丽艳,张迎,金爽,李月,方自若,王伟明.黄芩经侧耳菌和黑曲霉发酵后黄酮类成分的变化[J].中国实验方剂学杂志,2011,17(05):63-65.

CHEN Li-yan, ZHANG Ying, JIN Shuang, et al. Changes of Flavone Components in Radix Scutellari fermented by Pleurotus ostreatus and Aspergillus niger[J]. Chinese journal of experimental traditional medical formulae, 2011, 17(5): 63-65.
[1]陈丽艳,张迎,金爽,李月,方自若,王伟明.黄芩经侧耳菌和黑曲霉发酵后黄酮类成分的变化[J].中国实验方剂学杂志,2011,17(05):63-65. DOI： 10.13422/j.cnki.syfjx.2011.05.044.

CHEN Li-yan, ZHANG Ying, JIN Shuang, et al. Changes of Flavone Components in Radix Scutellari fermented by Pleurotus ostreatus and Aspergillus niger[J]. Chinese journal of experimental traditional medical formulae, 2011, 17(5): 63-65. DOI： 10.13422/j.cnki.syfjx.2011.05.044.

摘要

目的:考察中药黄芩经侧耳菌和黑曲霉发酵后黄酮类成分变化。方法:以侧耳菌和黑曲霉发酵黄芩

应用高效液相色谱法对其黄酮类成分进行对比研究。结果:高效液相结果显示

黄芩经侧耳菌发酵后大部分黄酮类成分消失;而经黑曲霉发酵后

黄芩苷含量减少

黄芩素和汉黄芩素的含量分别是黄芩药材的2.73

5.77倍。结论:黄芩经侧耳菌和黑曲霉发酵后

苷类成分被转化为苷元或其他物质

有利于提高黄芩的生物利用度及药理活性。

Abstract

Objective:To investigate the changes of flavone components in Radix Scutellari fermented by Pleurotus ostreatus and Aspergillus niger.Method:Radix Scutellari was fermented by P.ostreatus and by A.niger respectively

then the flavone components were detected by HPLC methods.Result:The results of HPLC showed that the majority of flavones in fermented sample of P.ostreatus were disappeared

but in the Radix Scutellari processed by A.niger

the content of baiclin was reduced

and the content of baicalein and wogonin were 2.73 and 5.77 times of those in raw Radix Scutellari.Conclusion:Significant changes of the flavone components were found in Radix Scutellari fermented by P.ostreatus and A.niger

the glycosides may be transformed into aglycon and other components

which maybe improve bioavailability and pharmacological activities of Radix Scutellari.

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