Lin Wang-Min, Weng Qian-Qian, Deng Ai-Ping, Zhao Jia-Chen, Zhang Yue, Zhang Shui-Li, Yu Bing, Zhan Zhi-Lai, Huang Lu-Qi
State Key Laboratory Breeding Base of Dao-di Herbs,National Resource Center for Chinese Materia Medica,China Academy of Chinese Medical Sciences Beijing 100700,China Department of Pharmacy,Zhejiang Chinese Medical University Hangzhou 310053,China.
Academician Workstation of Jiangxi University of Traditional Chinese Medicine Nanchang 330004,China.
Zhongguo Zhong Yao Za Zhi. 2021 May;46(9):2119-2132. doi: 10.19540/j.cnki.cjcmm.20210115.601.
Based on the systematic retrieval and the reported components of Sojae Semen Nigrum and Sojae Semen Praeparatum, this study conducted in-depth analysis of conversion of components in the fermentation process, and discussed types and possible mec-hanisms of conversion of chemical components, so as to provide the basis for studying technology, medicinal ingredients and quality standards. According to the analysis, there is a certain degree of conversion of nutrients(like protein, sugar, lipid), bioactive substances(like isoflavones, saponins, γ-aminobutyric acid) and other substances(like nucleosides, melanoids, biamines, etc) in the process of fermentation.
基于对黑大豆和黑大豆炮制后报道的成分进行系统检索，本研究对发酵过程中成分的转化进行了深入分析，并探讨了化学成分转化的类型及可能机制，为研究炮制工艺、药用成分及质量标准提供依据。经分析，发酵过程中营养成分（如蛋白质、糖类、脂质）、生物活性物质（如异黄酮、皂苷、γ-氨基丁酸）及其他物质（如核苷、类黑素、生物胺等）存在一定程度的转化。
