Effect of Mixed Probiotics Fermentation on Active Components of Shaoyaogancao Decoction
Objective:To determine the effect of mixed probiotics fermentation on the active components in Shaoyao Gancao decoction.Methods:The lyophilized powder of mixed probiotics was used to treat Paeonia lactiflora and Licorice Paeony:The decoction and fermentation liquid were compared by ultraviolet spectrophotometry(UV)and high performance liquid chromatography(HPLC).The content changes of paeoniflorin in paeoniae paeoniae and glycyrrhizic acid in liquorice were used as control.Results:The results of UV method and HPLC method showed that the lyophilized probiotics had a significant effect on the fermentation liquid of paeoniflorin.The average content of paeoniflorin in the decoction of Paeoniflorin and the fermentation liquid was 0.892 mg·mL-1 and 73.100 mg·mL-1,respectively,measured by HPLC method.The average content of liquiritin in Shaoyao Licorice decoction was 0.156 mg·mL-1,and the average content of liquiritin in fermentation broth was 50.100 mg·mL-1.Conclusion:The lyophilized probiotic powder can promote the dissolution of the active components in Paeony and fried licorice,indicating that the fermentation of probiotics can promote the absorption of the active components in the gastrointestinal tract,and the fermentation of the traditional Chinese medicine compound Shaoyao-Gancao decoction by probiotics is feasible.
ProbioticsPaeonia lactiflora and licoricefermentation
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