目的 对西瓜霜中的发酵菌种进行分离、鉴定，探讨西瓜霜发酵炮制的内涵，为西瓜霜的规范化生产和质量控制方法的建立提供依据。方法 模拟传统工艺生产西瓜霜的温度、湿度等条件，以西瓜为培养基，发酵制备西瓜霜，分别用PDA、CZA及Sabourand等培养基，采用平板划线法，分离、纯化西瓜霜发酵液中的微生物。采用形态学鉴定及DNA的ITS序列对比法鉴定分离出的菌种。结果 西瓜霜炮制发酵中共分离鉴定出6种真菌，分别为镰孢霉属Fusarium的WF-1，青霉属Penicillium的WF-2，毛霉属Mucor的WF-3，交链孢霉属Alternaria的WF-4、WF-5、WF-6。结论 西瓜霜的制备是以西瓜为培养基，在特定的环境条件，尤其是高盐条件下，通过耐高盐自然真菌发酵炮制而成，而不是传统上认为的渗析制成的芒硝的细小结晶。

Objective In order to provide the standardization of production and quality control method of Mirabilitum Praeparatum ratum, the fungi from fermentation broth of Mirabilitum Praeparatum ratum were isolated and identificated, and the fermentation and processing of Mirabilitum Praeparatum ratum were investigated. Methods The traditional fermentation conditions of Mirabilitum Praeparatum ratum such as temperature and humidity were imitated, using watermelon as culture media. Separation and purification of fungi in fermentation broth of Mirabilitum Praeparatum ratum were carried out on PDA, CZA, and Sabourand media, using plate streaking method. The fungi isolated from fermentation broth of Mirabilitum Praeparatum ratum were identified by morphological observation, microstructure observation, and comparison on DNA ITS sequences. Results Six fungi were isolated from the fermentation broth of Mirabilitum Praeparatumratum and identified as WF-1 (Fusarium); WF-2 (Penicillium), WF-3 (Mucor); WF-4, WF-5, and WF-6 (Alternaria). Conclusion Mirabilitum Praeparatum ratum is produced by salt-tolerant fungi in fermentation broth of watermelon, rather than the traditional view that it is the small crystallization seeping from the watermelon.

国家自然科学基金资助项目（81073049）;黑龙江省留学归国科学基金项目《基于传统炮制（发酵）工艺的西瓜霜有效成分研究》（1）（LC2012C15）;黑龙江中医药大学“优秀创新人才支持计划”科研项目《西瓜霜炮制原理及基于微生物次生代谢产物的药效物质基础》（2012RCD05）;中国博士后科学基金项目《基于微生物次生代谢产物的西瓜霜炮制原理研究》（1）（20110491126）