[摘要] 研究陈皮“陈久者良”之黄酮类成分增加的原因。采用显微与分子鉴定方法对陈皮样品表面分离纯化真菌进行鉴定；应用HPLC对陈皮霉变前后芸香柚皮苷、陈皮苷、川陈皮素与桔皮素4种黄酮类成分的变化规律进行了定量研究；采用紫外分光光度法测定了陈皮霉变前后总黄酮含量变化；应用逆向思维对筛选出的真菌进行反接培养，筛选出与黄酮类物质变化密切相关菌株。最终从8批次陈皮样品中共分离鉴定出25株真菌，分属于2属5种，分别为普通青霉、朱黄青霉、桔青霉、黄曲霉和黑曲霉，同时，陈皮霉变后黄酮类成分含量增加，其中主要影响黄酮类成分增加的菌株为黑曲霉。因此，陈皮“陈久者良”有一定的科学道理，其黄酮类成分的增加与表面污染黑曲霉等真菌的代谢活动相关。

    [关键词] 陈皮；霉变；陈久者良；真菌；黄酮

    [Abstracts] This study is to explore the reason of “the older， the better” of PCR and itsincrease of flavonoids.We identified the fungus isolated from the PCR using microscopic and molecular identification. HPLC method was used to determine the content of 4 flavonoids and to clarifythe regularity of them； UV spectrophotometry method was used to determine the total content of flavonoids； reverse thinking was applied to screen the fungus that have close relation to the change of flavonoids. Finally ......