Medicinal Plant

2018, v.9(04) 9-12

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

Liqin PAN;Zhibin LI;Xiaomin ZENG;Shixin XIAO;Xiaodan LI;Xue BAI;Panwei LI;Min YANG;Juan LIU;

摘要(Abstract):

[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.

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基金项目(Foundation): Sponsored by National Scientific and Technological Special Fund:Rescue and Sorting of Traditional Chinese Herbal and Veterinary Resources(2013FY110600-03)

作者(Author): Liqin PAN;Zhibin LI;Xiaomin ZENG;Shixin XIAO;Xiaodan LI;Xue BAI;Panwei LI;Min YANG;Juan LIU;

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