人参豆豉的发酵工艺及人参皂苷生物转化研究

以人参和黄豆为发酵基质制备人参豆豉（简称参豉），以纤溶酶活性为评价指标，通过考察发酵菌株、黄豆与人参比例、人参加入方式、发酵温度和发酵时间等因素确定其最佳发酵工艺，并利用薄层色谱（TLC）和高效液相色谱（HPLC）分析参豉发酵前后人参皂苷的变化。结果表明，参豉的最佳发酵工艺为黄豆与人参比例10∶1（g∶g），人参以水提液方式加入，优势发酵菌DC-1，发酵温度28 ℃，发酵时间96 h。在此最佳条件下，纤溶酶活力为（498.90±28.33） IU/g，参豉发酵后原有人参皂苷成分发生了明显变化，人参皂苷转化率＞60%。

Fermentation process of ginseng-Douchi and biotransformation of ginsenoside

Using ginseng and soybean as fermentation substrate, ginseng-Douchi was prepared. Taking fibrinolysin activity as evaluation indicator, the optimal fermentation process was determined by investigating the fermentation strains, the mass ratio of soybean to ginseng, the adding mode of ginseng, the fermentation temperature and fermentation time, and the changes of ginsenosides before and after ginseng-Douchi fermentation were analyzed by thin layer chromatography (TLC) and HPLC. The results showed that the optimal fermentation conditions for ginseng-Douchi were obtained as follows: soybean to ginseng mass ratio 10∶1 (g∶g), ginseng added with water extract, the dominant fermentation strain DC-1, fermentation temperature 28 ℃ and time 96 h. Under the optimal conditions, the fibrinolytic activity was (498.90±28.33) IU/g. After fermentation, the original ginsenoside components changed obviously, and the ginsenoside conversion rate was above 60%.