药用植物黄芪乳酸发酵成分

Main Component of Astragalus Lactic Acid Fermentation Process

通过保加利亚乳杆菌对黄芪进行发酵处理,在发酵的过程中采用紫外分光光度法对药用植物黄芪的各主要成分质量分数的变化进行了测定。结果表明:经发酵后黄芪总皂苷质量分数增加了22%,总黄酮质量分数增长13.6%,但总多糖质量分数有所下降。

Astragalus was fermented by Lactobacillus bulgaricus. UV spectrophotometry was used to determine the content of the main ingredients of Astragalus in fermentation process. The results show that by the fermentation the content of total sapo- nins of Astragalus increases by approximately 22% , and the content of total flavonoids increases by approximately 13.6%. However, the total polysaccharide content reduces slightly.