Medicinal Plant

2011, v.2(07) 46-49

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Effects of Fermentation Time on the Contents of Toxic Ingredients in Lingba Junzhi
Effects of Fermentation Time on the Contents of Toxic Ingredients in Lingba Junzhi

摘要(Abstract):

[Objective] This study was to investigate the effects of fermentation time on the contents of two main toxic ingredients of fatty oil and total protein in Lingba Junzhi (LBJZ,a croton product fermented by Ganoderma/ucidum (Curtis:Fr.)P.Karst.).[Method] Using gravimetric analysis and Coomassie brilliant blue G-250 staining method,the contents of fatty oil and total protein in LBJZ fermented at day 0,12,16,20,23,26,29 and 32 were determined and compared,respectively.After methyl esterification,the components of fatty oils were further analyzed quantitatively and qualitatively by GC-MS,the relative contents of which in percentage were determined with area normalization method.[Pesult] The contents of both fatty oil and total protein in LBJZ decreased on the whole with prolonged fermentation time.The minimum from day 23 to 32 and from day 12 to 32 of fermentation respectively,and retained at a rather stable level.Forty two chemical compounds in total were isolated and identified from fatty oils by GC-MS during the whole fermentation process,among which 11 compounds had the relative contents more than 1.0%.Compared with the fermentation at day 0,contents of 6 compounds increased while 5 compounds decreased on the 32nd day of fermentation,and at least 8 novel substances were formed.[Conclusion] The optimal fermentation time of LBJZ is around 23 to 26 days.

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基金项目(Foundation): Supported by the Science and Technology Project of Jiangsu Provincial Bureau of Traditional Chinese Medicines(LZ09018);; Jiangsu"Qinglan" Project in 2008;; the Project Funded by the Priority Academic Program Development of Jiangsu Higher Education Institutions

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