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目的对灵芝双向固体发酵雷公藤所得菌质化学成分的变化进行初步研究,针对性地分离并鉴定出发酵过程中有明显变化规律的化学成分。方法采用高效液相色谱法对雷公藤药材及灵芝双向固体发酵雷公藤所得到的不同时间点灵雷菌质的醋酸乙酯提取物进行化学成分分析,采用溶剂法、柱色谱法、高效液相制备法、核磁共振等对HPLC色谱图中部分具有明显变化规律的化学成分进行提取分离、结构鉴定。结果与雷公藤生药相比,发酵所得菌质的液相色谱图具有明显规律性的改变;针对性地分离并鉴定出4个化合物,分别为12-甲氧基雷酚萜(1)、雷酚萜(2)、邻苯二甲酸二异丁酯(DIBP,3)、邻苯二甲酸二丁酯(DBP,4);其中菌质中化合物DIBP、DBP的量随发酵时间的延长而降低。结论灵芝双向固体发酵雷公藤的过程中,菌质中DIBP、DBP等邻苯二甲酸酯类有毒化合物的量降低。
OBJECTIVE To study the changes of the chemical constituents of the mycelium obtained from the two-way solid fermentation of Tripterygium wilfordii, and to separate and identify the chemical components that have obvious changes in the fermentation process. Methods The chemical constituents of the ethyl acetate extract of Leptospira spp. Collected at different time points were determined by high performance liquid chromatography (HPLC). The solvent extraction, column chromatography, high performance liquid chromatography Preparation method, nuclear magnetic resonance and other parts of the HPLC chromatogram with significant changes in the chemical composition of the extraction and separation, structural identification. Results Compared with the crude drug of Tripterygium wilfordii, the liquid chromatogram of the fermented bacterium had obvious regular changes. Four compounds were isolated and identified, which were 12-methoxylol terpene (1), Ray (DIBP, 3) and dibutyl phthalate (DBP, 4). The amount of DIBP and DBP in the mycobacterium decreased with the prolongation of fermentation time . Conclusions During the process of two-way solid fermentation of Tripterygium wilfordii, the amount of phthalate toxic compounds, such as DIBP and DBP, decreased in the fungi.