中文摘要：

目的：初步探讨酵母菌发酵对黄芪药材中多糖含量的影响。方法：采用苯酚-浓硫酸法对不同发酵时间下的药材发酵液中的多糖含量进行测定,并与传统水煎法中黄芪多糖含量进行比较。结果：传统水煎法中黄芪多糖的产量约为16.1 mg/g,产率为1.61%;微生物发酵法在发酵最佳时间黄芪多糖的产量约为18.4 mg/g,产率为1.84%,两种处理方法对黄芪多糖的产率影响相差0.23%。结论：酵母菌发酵黄芪药材对黄芪多糖含量有一定影响,且其产率与传统水煎方法相比有一定程度的提高。

英文摘要：

Objective：To explore influence of yeast fermentation technology on content of astraglus polysaccharides in Radix Astragali. Methods：The content of polysaccharide in fermentation liquid 1 d,3 d,5 d,7 d,9 d,ll d,13 d,15 d after inoculation was determined respectively by phenol-sulfuric colorimetric method. Results：The production of Astragalus polysaccharides was about 16.1 mg/g in traditional decoction,the yield was 1.61%.It was about 18.4 mg/g, and the yield was 1.84% in fermentation liquid under optimum formation time.The difference of yield of Astragalus polysaccharide between two methods was 0.23%. Conclusion：Yeast fermentation technology has effect on content of Astragalus polysaccharides in Radix Astragali.Compared with traditional decoction,yield of Astragalus polysaccharides is increased by yeast fermentation technology.