李南臻¹，王刚^1*，万玉军¹，曾志刚²，何仲清³，符冲³，陈沿言²，贾晓静³，庹有朋¹，罗丽娟¹，吴泽¹，苟红梅¹

（1.四川省食品发酵工业研究设计院有限公司，四川成都 611130；

2.抗生素研究与再评价四川省重点实验室，四川抗菌素工业研究所，药学院，成都大学，四川成都 610106；

3.成都润馨堂百草益寿药业有限公司，四川成都 611130）

摘要：为了优化百药煎发酵炮制工艺，缩短发酵炮制时间，确定最适工艺参数。本文采用单因素和正交实验法，以百药煎性状和主要有效成分没食子酸含量为考察指标，考察各个因素对百药煎发酵炮制的影响。结果表明，百药煎的最适发酵炮制工艺为温度30 ℃，湿度75%，加水量45%，发酵炮制时间7 d。该发酵炮制工艺稳定可靠，操作性强，可为百药煎的工艺研究提供参考。

关键词：百药煎；五倍子；发酵炮制；没食子酸；正交实验

中图分类号：TQ920.6      文献标识码：A      文章编号：1674-506X（2023）01-0098-0005

Study on Processing Technology for Fermentation of Baiyaojian Based on Gallic Acid Analysis

LI Nanzhen¹, WANG Gang^1*, WAN Yujun¹, ZENG Zhigang², HE Zhongqing³, FU Chong³,

CHEN Yanyan²，JIA Xiaojing³, TUO Youpeng¹, LUO Lijuan¹, WU Ze¹, GOU Hongmei¹

(1.Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd., Chengdu Sichuan 611130, China;

2.Antibiotics Research and Re-evaluation Key Laboratory of Sichuan Province, Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu Sichuan 610106, China;

3.Chengdu Runxintang Baicaoyishou Pharmaceutical Co., Ltd., Chengdu Sichuan 611130, China)

Abstract: In order to optimize the fermentation processing technology of Baiyaojian, shorten the fermentation processing time, and determine the optimal process parameters. In this paper,single factor and orthogonal test were used to investigate the effects of various factors on the fermentation processing of Baiyaojian with the characters and content of gallic acid as the index. The results showed that the optimum fermentation processing technology of Baiyaojian was temperature 30 ℃, humidity 75%, water addition 45%, fermentation processing for 7 days. The fermentation processing technology is stable, reliable and operable, which can provide for the research of Baiyaojian technology.

Keywords: Baiyaojian; Galla Chinensis; fermentation processing; gallic acid; orthogonal test

doi: 10.3969/j.issn.1674-506X.2023.01-013

收稿日期：2022-09-16

基金项目：四川省科技厅重点研发项目（2021YFS0263）；酶资源四川省科技资源共享服务平台（2020JDPT0018）

作者简介：李南臻（1990-），男，硕士，工程师。研究方向：生物工程、微生物与生化药学。

*通信作者：王刚（1968-），男，正高级工程师。研究方向：生物发酵。

引用格式:李南臻,王刚,万玉军,等.基于没食子酸分析的百药煎发酵炮制工艺研究[J].食品与发酵科技,2023,59(1):98-102.