中药发酵融合传统炮制与现代生物技术，其质量评价对于保障中药发酵产品的安全性、有效性及稳定性至关重要，在中药发酵过程中具有重要作用，不仅能够监控发酵过程中微生物活动、代谢产物变化及药效成分转化等关键环节，还能为工艺优化、菌株筛选及产品质量标准的制定提供科学依据。当前，中药发酵质量评价研究已取得显著进展，通过对中药发酵常用菌株、有效成分转化及质量评价方法进行综述，为中药发酵过程控制及产品质量提升提供参考。

The integration of traditional processing methods with modern biotechnology in the fermentation of traditional Chinese medicine (TCM) plays a crucial role in ensuring the safety, efficacy, and stability of fermented TCM products. Quality evaluation is essential in this process, as it not only monitors key aspects such as microbial activity, metabolic product changes, and the transformation of active ingredients during fermentation but also provides a scientific basis for process optimization, strain selection, and the establishment of product quality standards. In recent years, significant progress has been made in the quality evaluation of fermented TCM. This review summarizes commonly used fermentation strains, the transformation of active ingredients, and quality evaluation methods, offering insights for process control and quality improvement of fermented TCM products.

R28

江西省重点研发计划（20224BBG71023）；2023年度江西省研究生创新专项资金项目（YC2023-S764）