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Article(id=1307269498617226138, tenantId=1146029695717560320, journalId=1302318977290174537, issueId=1307269479684133809, articleNumber=null, orderNo=null, doi=10.19664/j.cnki.1002-2392.260135, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1765987200000, receivedDateStr=2025-12-18, revisedDate=1774454400000, revisedDateStr=2026-03-26, acceptedDate=null, acceptedDateStr=null, onlineDate=1789606936362, onlineDateStr=2026-09-17, pubDate=1784476800000, pubDateStr=2026-07-20, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1789606936362, onlineIssueDateStr=2026-09-17, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1789606936362, creator=13701087609, updateTime=1789606936362, updator=13701087609, issue=Issue{id=1307269479684133809, tenantId=1146029695717560320, journalId=1302318977290174537, year='2026', volume='54', issue='7', pageStart='1', pageEnd='128', issueExtLink='null', onlineDate='null', pubDate='1784476800000', pubDateStr='2026-07-20', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1789606931849, creator='13701087609', updateTime=1789606931849, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext=null, issueFiles=null, downloadFileDto=null}, startPage=18, endPage=24, ext={EN=ArticleExt(id=1307269498868884379, articleId=1307269498617226138, tenantId=1146029695717560320, journalId=1302318977290174537, language=EN, title=Study on Different Components of Rhizoma Polygonati Fermented by Different Strains Based on High Resolution Mass Spectrometry Flavonoids, columnId=null, journalTitle=Acta Chinese Medicine and Pharmacology, columnName=null, runingTitle=null, highlight=null, articleAbstract=
Objective:

To investigate the effect of three different strains on the chemical composition of Polygonatum in the fermentation process of Polygonatum.

Methods:

the crushed Rhizoma Polygonati was prepared into a suspension according to the 30 ∶ 70 ratio of care solution, and the three activated bacterial solutions of Lactobacillus casei, Lactobacillus rhamnosus and Bacillus subtilis were separately added according to the 5% inoculum. The sample morphology and the number of viable bacteria were observed. Ultra performance liquid chromatography quadrupole time-of-flight mass spectrometry (uplc-q-tof-ms) was used to analyze the differential chemical components of Polygonatum sibiricum before and after fermentation.

Results:

Rhizoma Polygonati was thickened after fermentation, with fluidity and sour taste. Milky white folds appeared after fermentation by Lactobacillus rhamnosus and Bacillus subtilis. On the 6th day of fermentation, Lactobacillus casei and Bacillus subtilis had the highest viable counts, which were 3.40 × 108 CFU/g and 2.62 × 109 CFU/g, respectively; The number of viable bacteria was the highest when Lactobacillus rhamnosus was fermented for 7 days, which was 2.59 × 108 CFU/g; Three triterpenoid saponins, 2 flavonoids, 1 organic acid.

Conclusion:

Lactobacillus rhamnosus and Lactobacillus casei can convert triterpenoid steroidal saponins into aglycones during the fermentation of Polygonatum sibiricum, and the utilization effect of saponins is better. Bacillus subtilis can convert flavonoid glycosides into aglycones, and the utilization effect of flavonoid glycosides is better.

, authors=Xinyang ZHAO1, Mengxue LI2, Wenyu GE1, Shanshan WANG1, *, authorsList=Xinyang ZHAO, Mengxue LI, Wenyu GE, Shanshan WANG, authorCompany=null, correspAuthors=Shanshan WANG, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1307269499217011612, articleId=1307269498617226138, tenantId=1146029695717560320, journalId=1302318977290174537, language=CN, title=基于高分辨质谱技术的不同菌种发酵黄精差异性成分研究, columnId=1303760928135213534, journalTitle=中医药学报, columnName=中药研究, runingTitle=null, highlight=null, articleAbstract=
目的：

探讨三种不同菌种发酵黄精过程中，菌种对黄精化学成分的影响。

方法：

将粉碎后的黄精按照料液比30∶70配置成悬浮液，按照5%接种量单独接入干酪乳杆菌、鼠李糖乳杆菌、枯草芽孢杆菌三种活化菌液。对样品形态及活菌数量进行观察。采用超高效液相色谱-四极杆飞行时间质谱（UPLC-Q-TOF-MS）联用技术，分析黄精发酵前后的差异性化学成分。

结果：

黄精经发酵后变稠，伴有流动性，有酸味。经鼠李糖乳杆菌及枯草芽孢杆菌发酵后出现乳白色褶皱。发酵至第6天时，干酪乳杆菌和枯草芽孢杆菌活菌数最高，分别为3.40 × 108 CFU/g和2.62 × 109 CFU/g；鼠李糖乳杆菌发酵7 d时活菌数最高，即为2.59 × 108 CFU/g。使用Peak View软件共解析差异成分11个，其中甾体皂苷3个，三萜皂苷3个，黄酮类成分2个，有机酸类1个。

结论：

鼠李糖乳杆菌和干酪乳杆菌在黄精发酵过程中可将三萜甾体皂苷转化为苷元类成分，对皂苷类成分利用效果更优。枯草芽孢杆菌可将黄酮苷转化利用为苷元类成分，对黄酮苷类成分利用效果更优。

, authors=赵心阳1, 李梦雪2, 葛文玉1, 王珊珊1, *, authorsList=赵心阳, 李梦雪, 葛文玉, 王珊珊, authorCompany=null, correspAuthors=王珊珊, authorNote=

赵心阳（1990-），女，主要研究方向：中药发酵工艺优化、中药活性成分分析。

, correspAuthorsNote=
* 王珊珊（1983 -），女，主要研究方向：中医药、微生物发酵中药的有效成分差异化分析。
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赵心阳（1990-），女，主要研究方向：中药发酵工艺优化、中药活性成分分析。

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赵心阳（1990-），女，主要研究方向：中药发酵工艺优化、中药活性成分分析。

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基于高分辨质谱技术的不同菌种发酵黄精差异性成分研究
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赵心阳 1 , 李梦雪 2 , 葛文玉 1 , 王珊珊 1, *
中医药学报 | 中药研究 2026,54(7): 18-24
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中医药学报 |中药研究 2026 , 54 (7) : 18 -24
基于高分辨质谱技术的不同菌种发酵黄精差异性成分研究
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赵心阳1, 李梦雪2, 葛文玉1, 王珊珊1, *
作者信息
  • 1.黑龙江省医院，黑龙江 哈尔滨 150036
  • 2.黑龙江省中医药科学院，黑龙江 哈尔滨 150080
通讯作者:
* 王珊珊（1983 -），女，主要研究方向：中医药、微生物发酵中药的有效成分差异化分析。
作者简介:

赵心阳（1990-），女，主要研究方向：中药发酵工艺优化、中药活性成分分析。

Study on Different Components of Rhizoma Polygonati Fermented by Different Strains Based on High Resolution Mass Spectrometry Flavonoids
Xinyang ZHAO1, Mengxue LI2, Wenyu GE1, Shanshan WANG1, *
Affiliations
  • 1.Heilongjiang Provincial Hospital, Harbin 150036, China
  • 2.Heilongjiang Academy of Chinese Medical Sciences, Harbin 150080, China
出版时间: 2026-07-20 doi: 10.19664/j.cnki.1002-2392.260135
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摘要
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目的：

探讨三种不同菌种发酵黄精过程中，菌种对黄精化学成分的影响。

方法：

将粉碎后的黄精按照料液比30∶70配置成悬浮液，按照5%接种量单独接入干酪乳杆菌、鼠李糖乳杆菌、枯草芽孢杆菌三种活化菌液。对样品形态及活菌数量进行观察。采用超高效液相色谱-四极杆飞行时间质谱（UPLC-Q-TOF-MS）联用技术，分析黄精发酵前后的差异性化学成分。

结果：

黄精经发酵后变稠，伴有流动性，有酸味。经鼠李糖乳杆菌及枯草芽孢杆菌发酵后出现乳白色褶皱。发酵至第6天时，干酪乳杆菌和枯草芽孢杆菌活菌数最高，分别为3.40 × 108 CFU/g和2.62 × 109 CFU/g；鼠李糖乳杆菌发酵7 d时活菌数最高，即为2.59 × 108 CFU/g。使用Peak View软件共解析差异成分11个，其中甾体皂苷3个，三萜皂苷3个，黄酮类成分2个，有机酸类1个。

结论：

鼠李糖乳杆菌和干酪乳杆菌在黄精发酵过程中可将三萜甾体皂苷转化为苷元类成分，对皂苷类成分利用效果更优。枯草芽孢杆菌可将黄酮苷转化利用为苷元类成分，对黄酮苷类成分利用效果更优。

黄精  /  微生物发酵  /  成分转化  /  差异成分
Objective:

To investigate the effect of three different strains on the chemical composition of Polygonatum in the fermentation process of Polygonatum.

Methods:

the crushed Rhizoma Polygonati was prepared into a suspension according to the 30 ∶ 70 ratio of care solution, and the three activated bacterial solutions of Lactobacillus casei, Lactobacillus rhamnosus and Bacillus subtilis were separately added according to the 5% inoculum. The sample morphology and the number of viable bacteria were observed. Ultra performance liquid chromatography quadrupole time-of-flight mass spectrometry (uplc-q-tof-ms) was used to analyze the differential chemical components of Polygonatum sibiricum before and after fermentation.

Results:

Rhizoma Polygonati was thickened after fermentation, with fluidity and sour taste. Milky white folds appeared after fermentation by Lactobacillus rhamnosus and Bacillus subtilis. On the 6th day of fermentation, Lactobacillus casei and Bacillus subtilis had the highest viable counts, which were 3.40 × 108 CFU/g and 2.62 × 109 CFU/g, respectively; The number of viable bacteria was the highest when Lactobacillus rhamnosus was fermented for 7 days, which was 2.59 × 108 CFU/g; Three triterpenoid saponins, 2 flavonoids, 1 organic acid.

Conclusion:

Lactobacillus rhamnosus and Lactobacillus casei can convert triterpenoid steroidal saponins into aglycones during the fermentation of Polygonatum sibiricum, and the utilization effect of saponins is better. Bacillus subtilis can convert flavonoid glycosides into aglycones, and the utilization effect of flavonoid glycosides is better.

Polygonatum  /  Microbial fermentation  /  Component transformation  /  Differential components
赵心阳, 李梦雪, 葛文玉, 王珊珊. 基于高分辨质谱技术的不同菌种发酵黄精差异性成分研究. 中医药学报, 2026 , 54 (7) : 18 -24 . DOI: 10.19664/j.cnki.1002-2392.260135
Xinyang ZHAO, Mengxue LI, Wenyu GE, Shanshan WANG. Study on Different Components of Rhizoma Polygonati Fermented by Different Strains Based on High Resolution Mass Spectrometry Flavonoids[J]. Acta Chinese Medicine and Pharmacology, 2026 , 54 (7) : 18 -24 . DOI: 10.19664/j.cnki.1002-2392.260135
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  • 黑龙江省博士后资助项目(LBH-Z24304)
  • 黑龙江省中医药科研项目(ZHY2024-041)
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doi: 10.19664/j.cnki.1002-2392.260135
  • 接收时间：2025-12-18
  • 首发时间：2026-09-17
  • 出版时间：2026-07-20
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  • 收稿日期：2025-12-18
  • 修回日期：2026-03-26
基金
黑龙江省博士后资助项目(LBH-Z24304)
黑龙江省中医药科研项目(ZHY2024-041)
作者信息
    1.黑龙江省医院，黑龙江 哈尔滨 150036
    2.黑龙江省中医药科学院，黑龙江 哈尔滨 150080

通讯作者:

* 王珊珊（1983 -），女，主要研究方向：中医药、微生物发酵中药的有效成分差异化分析。
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https://castjournals.cast.org.cn/joweb/zyyxb/CN/10.19664/j.cnki.1002-2392.260135
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2种不同金属材料的力学参数
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Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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