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Effects of the Fermentation of Lophatherum gracile Brongn on Its Active Ingredients of Total Flavonoids and Total Polysaccharide

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【作者】 Liqin PANZhibin LIXiaomin ZENGShixin XIAOXiaodan LIXue BAIPanwei LIMin YANGJuan LIU

【Author】 Liqin PAN;Zhibin LI;Xiaomin ZENG;Shixin XIAO;Xiaodan LI;Xue BAI;Panwei LI;Min YANG;Juan LIU;College of Animal Science,Southwest University;Chinese Veterinary Herbal Drugs Innovation Research Lab,University Veterinary Science Engineering Research Center in Chongqing;

【通讯作者】 Juan LIU;

【机构】 College of Animal Science,Southwest UniversityChinese Veterinary Herbal Drugs Innovation Research Lab,University Veterinary Science Engineering Research Center in Chongqing

【摘要】 [Objectives] In order to explore the effect of fermentation on Lophatherum gracile Brongn. [Methods] The single factor experiment was applied to screen the fermentation conditions of L. gracile Brongn,and the effect of fermentation on the contents of total flavonoids and total polysaccharides was explored. [Results] The experiment defined the best fermentation conditions as: keeping natural state of p H,temperature 35℃,inoculation amount 6%,rotation speed 210 r/min,fermentation time 36 h. The results showed that the content increase of total flavonoids in the fermentation group was 5. 59% higher than the that in the non-fermentation group. [Conclusions]The selected fermentation method could improve the contents of total flavonoids and total polysaccharides.

【基金】 Sponsored by National Scientific and Technological Special Fund:Rescue and Sorting of Traditional Chinese Herbal and Veterinary Resources(2013FY110600-03)
【所属期刊栏目】 Chemical Composition of Natural Medicine (2018年04期)
  • 【DOI】10.19600/j.cnki.issn2152-3924.2018.04.003
  • 【分类号】R284
  • 【下载频次】38
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