人参-灵芝共发酵过程中产物的抗氧化活性及其成分变化规律研究

摘要

利用质谱检测技术及抗氧化活性检测方法研究人参-灵芝共发酵过程中产物的抗氧化活性及其成分变化规律.人参提取液与灵芝菌种液体发酵,体外清除自由基方法检测发酵过程中产物的抗氧化活性;HPLC-ESI-MSn方法对发酵过程中人参皂苷类成分的变化规律进行分析.发酵菌丝体及发酵液在发酵第17d的抗氧化活性最高,原人参二醇型人参皂苷的主要转化产物为Rd、Rg3和20s-Rg3;原人参三醇型人参皂苷的主要转化产物为Rf.人参-灵芝共发酵可提升其抗氧化活性及稀有人参皂苷Rg3、20s-Rg3、Rf的含量.%The antioxidant activities and the changes of the products and their antioxidant activities during the cofermentation of Radix Ginseng and Ganoderma Lucidum were investigated.The antioxidant activities of the products in the co-fermentation process were detected by the free radical scavenging activities in vitro,and the changes of the components were analyzed by HPLC-ESI-MSn.The results showed that the antioxidant activities of fermentation mycelium and fermentation broth were the highest in 17th days.And the main transformation products of protopanoxadiol type saponins were ginsenoside Rd,Rg3 and 20s-Rg3,and the main transformation products of protopanaxatriol type saponins were ginsenoside Rf.The antioxidant activities and the contents of rare ginsenoside Rg3,20S-Rg3and Rf can be promoted by co-fermentation of Radix Ginseng and Ganoderma Lucidum.