安徽农业科学2017，Vol.45Issue(34)：123-125,3.
复合益生菌发酵中草药前后活性成分变化
Changes of Active Ingredients before and after Compound Probiotic Fermented Chinese Herbs
摘要
Abstract
[Objective] In order to increase the effective components and biological value of Chinese herbs.[Methods] The compound probiotics such as Lactobacillus casei,Enterococcusfaecalis and Candida utilis were used to ferment Chinese herbs (Semen vaccariae and Leonurus artemisia),the contents of total flavonoids,total alkaloids,crude polysaccharides and total saponins were determined,and the changes of Chinese herbal medicine components before and after fermentation were studied.[Result] The contents of soluble total flavonoids,total alkaloid,crude polysaccharide and total saponin in the fermented Chinese herbs were significantly increased by 55.14％,127.28％,55.42％ and 49.21％,compared with the natural herbs.[Conclusion] The effective components of Chinese herbs are improved after probiotic fermentation,which can help the further processing and application of herbs.关键词
复合益生菌/微生物发酵/中草药/活性成分Key words
Compound probiotics/Microbial fermentation/Chinese herbs/Active ingredients分类
医药卫生引用本文复制引用
刘洋,金顺义,常娟,王平,刘超齐,尹清强,高天增,朱群,卢富山..复合益生菌发酵中草药前后活性成分变化[J].安徽农业科学,2017,45(34):123-125,3.基金项目
河南省科技攻关计划(国际科技合作项目)(162102410032) （国际科技合作项目）
河南省重大科技专项(171100110500). （171100110500）
