特产研究Issue(2)：19-21,3.
人参须固态发酵中皂苷 Rb 2与 Rb 3的动态变化
Dynamic Changes in Ginsenoside Rb 2 and Rb3 Content in Solid-state Fermentation
摘要
Abstract
Bidirectional solid-state fermentation was carried out through the strains of Ganoderma lucidum in ginseng .The content of ginseno-side Rb2 and Rb3 was determined and the impact on the ginsenoside by solid -state fermentation was analyzed .The content of Rb2 and Rb3 changed significantly through the fermentation ,but the two kinds of ginsenoside content varied differently .The content of Rb2 increased in the early fermentation stage ,then decreased in the late fermentation stage ,the level of Rb3 increased then decreased only in the early fermentation stage ,the two kinds of ginsenoside content was 0 by the end of the fermentation .关键词
双向固态发酵/人参皂苷/药用菌Key words
bidirectional solid-state fermentation/ginsenoside/medicinal fungus分类
医药卫生引用本文复制引用
闫梅霞,崔丽丽,许世泉,刘俊霞,王英平..人参须固态发酵中皂苷 Rb 2与 Rb 3的动态变化[J].特产研究,2014,(2):19-21,3.基金项目
国家科技支撑计划（2011BAI03B0105）；医药产业发展专项资金 （）
