Author(s): Ma Wei, Jia Yanshu, Liu Xiubo, Gong He, Zhang Yanhe
Pages: 129-132
Year: 2013 Issue:  1
Journal: Journal of Northeast Forestry University
Keyword:  Astragalus; Lactic acid fermentation; Flavonoids; Saponins; Polysaccharide;
Abstract: 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.