Research on changes of chemical constituents in panax ginseng bi-directional solid fermentation process | 人参双向固体发酵过程中化学成分的变化

Chino. 采用紫外分光光度法测定人参双向发酵过程中总皂苷和总多糖含量；采用高效液相色谱法测定人参双向发酵过程中代表性单体化合物Rg1、Re、Rb1含量；通过薄层色谱法鉴定、高效液相色谱法测定人参稀有皂苷Rg3、Rh1、Rh2、人参皂苷CK含量，研究了人参双向固体发酵过程中化学成分的变化规律。在发酵30d后，人参药材经过生物转化以后总多糖含量增加26.86%，总皂苷含量减少7.70%，人参皂苷Rg1、Re、Rb1含量分别减少52.76%、10.86%、9.82%，Rg3、Rh1含量明显增多，分别达到0.90mg/g和0.09mg/g。人参在发酵过程中不仅利用了人参中的多糖，而且还生成了其他种类的多糖；人参皂苷发生了部分的转化，人参皂苷Rg1、Re、Rb1在发酵过程中被转化成了稀有人参皂苷Rg3、Rh1。

Inglés. The content of total saponin and total polysaccharide was determined by ultraviolet spectrophotometry, and the content of representative monomer compound Rg1, Re, Rb1 was determined by high performance liquid chromatography during the process of ginseng fermentation. Through thin layer chromatography and high performance liquid chromatography, the content of rare saponin Rg3, Rh1, Rh2 was determined in ginseng, and saponin CK to study the ginseng chemical composition change rule in the process of bi-directional solid fermentation. Thirty days after the fermentation, the total polysaccharide content of ginseng medicinal materials increased by 26.86%, the total saponin content decreased by 7.70%, the content of saponin Rg1, Re, Rb1 respectively decreased by 52.76%, 10.86% and 9.82%, and the content of Rg3, Rh1 increased obviously, respectively to 0.90 mg/g and 0.09 mg/g. In the process of solid fermentation, ginseng not only employed ginseng polysaccharides, but also produced other kinds of polysaccharides; Ginseng saponin implemented partial transformation because Rg1, Re and Rb1 were transformed into rare ginsenosides Rg3 and Rh1 in fermentation process.