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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。
Objective: To study the variation of chemical constituents during the process of bi-directional solid fermentation of Tripterygium wilfordii. Methods: The content of total diterpene and total alkaloids in the process of two-way fermentation of Tripterygium wilfordii was determined by ultraviolet spectrophotometry. The content of triptolide and two monomer alkaloids in the process of two-way fermentation of Tripterygium wilfordii was determined by high performance liquid chromatography. Results: At 90 days of fermentation, the total diterpenoid fermentation of Tripterygium wilfordii decreased by 46% and the total alkaloid content decreased by only about 13%. The content of triptolide decreased by 89.4% and the content of wilforgine and wilforine decreased less. CONCLUSION: Fungi have little effect on the content of alkaloids in the two-way fermentation but have a great influence on the content of diterpenoids.