文献类型：期刊文献

中文题名：发酵技术在药食同源中药杜仲叶中的应用研究进展

英文题名：Research progress on application of fermentation technology in Eucommiae Folium,a traditional Chinese medicine with both medicinal and edible properties

作者：常旭东[1];谢兴文[1,2];李宁[1,2];陈欣[2];侯军虎[1,2];石晓峰[3];宋鹏[2]

第一作者：常旭东

机构：[1]甘肃中医药大学,甘肃兰州730000;[2]甘肃中医药大学附属医院,甘肃兰州730000;[3]甘肃省医学科学研究院,甘肃兰州730000

第一机构：甘肃中医药大学

年份：2026

卷号：57

期号：5

起止页码：1938

中文期刊名：中草药

外文期刊名：Chinese Traditional and Herbal Drugs

收录：;北大核心:【北大核心2023】；

基金：国家自然科学基金面上项目(82174412);国家自然科学基金面上项目(82374491);国家自然科学基金地区项目(82061502);国家自然科学基金地区项目(82060873);甘肃省科技重大专项(22ZD6FA021);甘肃省高校产业支撑计划项目(2023CYZC-57);敦煌医学与转化教育部重点实验室科研计划(DHYX20-02);兰州市科技计划项目(2024-9-124,2024-4-22)。

语种：中文

中文关键词：杜仲叶;药食同源;发酵技术;固体发酵;液体发酵;发酵菌种;产品开发

外文关键词：Eucommiae Folium;homology of medicine and food;fermentation technology;solid fermentation;liquid fermentation;fermentation strains;product development

摘要：杜仲叶Eucommiae Folium作为药食同源中药,具有补肝肾、强筋骨、除酸痛、强志益精气等功效。现代发酵技术结合微生态学和现代生物工程,能够调控发酵过程,高效制备发酵产物。近年来,现代发酵技术在中药中的应用十分广泛,中药经发酵后可提高或改变疗效、减少毒性,扩大临床用药范围。根据杜仲叶发酵相关研究现状,对杜仲叶发酵方式、发酵菌种选择、发酵工艺、药理作用等方面进行综述,以期对杜仲叶发酵的进一步深入研究和开发利用提供一定参考。
Duzhongye(Eucommiae Folium),as a medicinal herb with dual food and medicinal properties,exerts functions such as nourishing the liver and kidneys,strengthening tendons and bones,alleviating aches and pains,and enhancing mental focus and vital energy.Modern fermentation technology,integrated with microbiology and modern biotechnology,enables precise regulation of the fermentation process to efficiently produce fermentation products.In recent years,modern fermentation technology has been extensively applied in Chinese medicine.Fermentation can enhance or modify the therapeutic effects of herbal medicines,reduce toxicity,and broaden their clinical applications.Based on the current research status of Eucommiae Folium fermentation,this paper reviews fermentation methods,microbial strain selection,fermentation processes,and pharmacological effects.It aims to provide a reference for further in-depth research and development of Eucommiae Folium fermentation.