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.
[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 pH, 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)
