雷公藤双向固体发酵过程中的化学成分变化研究

目的:研究雷公藤双向固体发酵过程中化学成分的变化规律。方法:采用紫外分光光度法测定雷公藤双向发酵过程中总二萜和总生物碱含量;采用高效液相色谱法测定雷公藤双向发酵过程中雷公藤甲素和两个单体生物碱含量。结果:在发酵90d时,雷公藤总二萜发酵下降了46%而总生物碱含量仅下降约13%,雷公藤甲素含量降低了89.4%而wilforgine和wilforine含量降级幅度较小。结论:双向发酵过程中真菌对雷公藤生物碱含量影响较小,而对二萜类化合物含量影响较大。

Study on Changes of Chemical Constituents in Tripterygium wilfordii during Process of Fermenting

The content of total diterpenoids and total alkaloids were determined by UV spectrophotometry and triptolide and two main alkaloids contents were assayed by HPLC in order to study on the changes of chemical constituents in Tripterygium wilfordii during the process of fermenting.The results showed that after materials being fermented for 90 days,the content of total diterpene and total alkaloids decreased by 46% and 13%,respectively,at the same time,triptolide content decreased by 89.4%,while the contents of wilforgine and wilforine decreased by little.It were concluded that fungi have large influence on the content of total diterpene in T. wilfordii F and less influence on total alkaloid during bi-directional fermentation in this paper.