【摘要】 目的 优选麦冬须根发酵菌种及发酵工艺。方法 筛选优势发酵菌种，并采用正交试验设计，对固水比、温度、接种量及发酵时间进行考察，确定生产鲁斯可皂苷元的最佳发酵工艺。采用HPLC测定鲁斯可皂苷元含量。结果 食醋曲精（主要成分为黑曲霉）发酵效果最佳，最佳发酵工艺为固水比1∶1、温度28℃、接种量0.5%、发酵时间14 d，该工艺下每千克麦冬须根发酵可产生229.6 mg鲁斯可皂苷元。结论 黑曲霉发酵麦冬须根的鲁斯可皂苷元得率高，工艺操作方便，具有良好的生产应用前景。更多还原

【Abstract】 Objective To optimize the bacteria strain and fermentation conditions of fibrous roots of Ophiopogon japonicus.Methods Dominant strains were screened.Orthogonal experiment was used to determine the best fermentation to produce ruscogenin.The experimental design involved the four variables:solid-liquid ratio,temperature,inoculum amount and fermentation time.The content of ruscogenin was determined by HPLC.Results The Vinegar koji （basis is Aspergillus niger） had the best fermentation effect.The optimal conditions included fermentation on solid-liquid ratio at1∶1,temperature at 28℃,inoculum concentration at 0.5%and fermentation for 14 d.The yield of ruscogenin in the optimal conditions was 229.6 mg·kg^-1.Conclusion The ruscogenin in fibrous roots of Ophiopogon japonicus fermentated by Aspergillus niger has high yield and convenient operation,which has good prospects for mass production and application.更多还原