中藥發(fā)酵融合傳統(tǒng)炮制與現(xiàn)代生物技術(shù)，其質(zhì)量評(píng)價(jià)對(duì)于保障中藥發(fā)酵產(chǎn)品的安全性、有效性及穩(wěn)定性至關(guān)重要，在中藥發(fā)酵過(guò)程中具有重要作用，不僅能夠監(jiān)控發(fā)酵過(guò)程中微生物活動(dòng)、代謝產(chǎn)物變化及藥效成分轉(zhuǎn)化等關(guān)鍵環(huán)節(jié)，還能為工藝優(yōu)化、菌株篩選及產(chǎn)品質(zhì)量標(biāo)準(zhǔn)的制定提供科學(xué)依據(jù)。當(dāng)前，中藥發(fā)酵質(zhì)量評(píng)價(jià)研究已取得顯著進(jìn)展，通過(guò)對(duì)中藥發(fā)酵常用菌株、有效成分轉(zhuǎn)化及質(zhì)量評(píng)價(jià)方法進(jìn)行綜述，為中藥發(fā)酵過(guò)程控制及產(chǎn)品質(zhì)量提升提供參考。

The integration of traditional processing methods with modern biotechnology in the fermentation of traditional Chinese medicine (TCM) plays a crucial role in ensuring the safety, efficacy, and stability of fermented TCM products. Quality evaluation is essential in this process, as it not only monitors key aspects such as microbial activity, metabolic product changes, and the transformation of active ingredients during fermentation but also provides a scientific basis for process optimization, strain selection, and the establishment of product quality standards. In recent years, significant progress has been made in the quality evaluation of fermented TCM. This review summarizes commonly used fermentation strains, the transformation of active ingredients, and quality evaluation methods, offering insights for process control and quality improvement of fermented TCM products.

R28

江西省重點(diǎn)研發(fā)計(jì)劃（20224BBG71023）；2023年度江西省研究生創(chuàng)新專項(xiàng)資金項(xiàng)目（YC2023-S764）