Extraction technology of hawthorn flavonoids fermented by edible fungi | 食用真菌发酵山楂黄酮的提取工艺
2013
Fu Lili, Jilin Agricultural University, Changchun (China), College of Life Science | Chen Shu, Jilin Agricultural University, Changchun (China), College of Life Science | Wang Xin, Jilin Agricultural University, Changchun (China), College of Life Science
中国人. 利用食用真菌发酵山楂，确定山楂黄酮提取的最佳工艺。采用5种食用真菌茯苓、灵芝、黑木耳、冬虫夏草、香菇与山楂共发酵，测定发酵液中黄酮含量的变化。食用真菌发酵山楂的最佳工艺条件为温度25℃、转速125 r/min、接种量3mL、山楂质量3 g。结果表明：相对于传统加工方法，食用菌发酵作为一种中药的炮制方法能显著提高中药有效成分的提取率。
显示更多 [+] 显示较少 [-]英语. To determine the best extraction technology of hawthorn flavonoids with edible fungus fermentation, hawthorn was fermented with five edible fungi, Wolfiporia cocos, Ganoderma lucidum, agaric, cordyceps and mushroom to assay the content of flavonoid in fermented liquid. The best technology is: temperature 25℃, rotation speed 125 r/min, inoculums size 3 mL, amount of hawthorn 3 g. Edible fugus fermentation as a Chinese medicine processing method can obviously improve ingredients extraction efficiency of traditional Chinese medicine, and it is of greater significance compared to traditional processing method.
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