| 酵母发酵技术对黄芪中多糖含量的影响 |
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| 引用本文： | 郭羽,刘必旺,徐荣芳,薛慧清,李艳彦,闫润红,周然.酵母发酵技术对黄芪中多糖含量的影响[J].山西中医学院学报,2012,13(3):63-65. |
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| 作者姓名： | 郭羽 刘必旺 徐荣芳 薛慧清 李艳彦 闫润红 周然 |
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| 作者单位： | 山西中医学院,山西太原,030024 |
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| 基金项目： | “十二五”科技支撑计划项目(2011BAI07B01);国家青年科学基金项目(81102553);山西省自然基金(2009011013);山西省科技攻关项目(20110313001-2) |
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| 摘 要： | 目的:初步探讨酵母菌发酵对黄芪药材中多糖含量的影响。方法:采用苯酚-浓硫酸法对不同发酵时间下的药材发酵液中的多糖含量进行测定,并与传统水煎法中黄芪多糖含量进行比较。结果:传统水煎法中黄芪多糖的产量约为16.1 mg/g,产率为1.61%;微生物发酵法在发酵最佳时间黄芪多糖的产量约为18.4 mg/g,产率为1.84%,两种处理方法对黄芪多糖的产率影响相差0.23%。结论:酵母菌发酵黄芪药材对黄芪多糖含量有一定影响,且其产率与传统水煎方法相比有一定程度的提高。
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| 关 键 词： | 黄芪多糖 酵母菌 发酵 |
Influence of Yeast Fermentation Technology on Content of Astragalus Polysaccharide in Radix Asteagali |
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| Guo Yu
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Liu Biwang
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Xu Rongfang
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Xue Huiqing
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Li Yanyan
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Yan Runhong
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Zhou Ran.Influence of Yeast Fermentation Technology on Content of Astragalus Polysaccharide in Radix Asteagali[J].Journal of Shanxi College of Traditional Chinese Medicine,2012,13(3):63-65. |
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| Authors: | Guo Yu Liu Biwang Xu Rongfang Xue Huiqing Li Yanyan Yan Runhong Zhou Ran |
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| Institution: | (Shanxi College of TCM,Taiyuan Shanxi 030024) |
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| Abstract: | Objective:To explore influence of yeast fermentation technology on content of astraglus polysaccharides in Radix Astragali.Methods:The content of polysaccharide in fermentation liquid 1 d,3 d,5 d,7 d,9 d,11 d,13 d,15 d after inoculation was determined respectively by phenol-sulfuric colorimetric method.Results:The production of Astragalus polysaccharides was about 16.1 mg/g in traditional decoction,the yield was 1.61%.It was about 18.4 mg/g,and the yield was 1.84% in fermentation liquid under optimum formation time.The difference of yield of Astragalus polysaccharide between two methods was 0.23%.Conclusion:Yeast fermentation technology has effect on content of Astragalus polysaccharides in Radix Astragali.Compared with traditional decoction,yield of Astragalus polysaccharides is increased by yeast fermentation technology. |
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| Keywords: | Astragalus polysaccharide yeast fermentation |
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