目的 比较莱菔子水提取液经不同益生菌及发酵条件发酵前后的变化。方法 采用反相HPLC法，比较莱菔子水提取液经短双歧杆菌、植物乳杆菌、嗜酸乳杆菌、混合菌和是否加营养发酵前后芥子碱硫氰酸盐和芥子酸的含量变化及指纹图谱。结果 发酵可使芥子碱硫氰酸盐的含量降低，使芥子酸的含量增加，并建立了有15个共有峰的指纹图谱，且相对峰面积变化较大。结论 莱菔子水提取液经发酵后，在含量上会有较大的变化，但并未出现新的化学成分。

Objective To observe the changes of components of Semen Raphani water extract before and after fermentation by different probiotics and under various fermentation conditions. Methods By using reversed-phase HPLC，we compared the contents of sinapine thiocyanate and erucic acid，and observed the HPLC fingerprints of Semen Raphani water extract fermented by Bifidobacterium breve，Lactobacillus plantarum，Lactobacillus acidophilus，and mixed bacteria under the condition with or without nutrient added. Results The content of sinapine thiocyanate decreased and the content of erucic acid increased after the fermentation by probiotics. Fifteen common peaks were obtained and the relative area varied greatly in the HPLC fingerprints of Semen Raphani water extract. Conclusion Great changes have presented in the component contents of Semen Raphani water extract after fermentation，but there are no new chemical compositions occurring.

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国家科技重大新药创制专项（2009ZX09301-013）；山东省自然科学基金项目（ZR2010HM017）；山东省教育厅科技计划项目（J105LL05）；山东省科技计划项目（2013GSF11903）。