[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 o...[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.展开更多
基金Sponsored by National Scientific and Technological Special Fund:Rescue and Sorting of Traditional Chinese Herbal and Veterinary Resources(2013FY110600-03)
文摘[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.
