益生菌发酵提高黄芪根、茎、叶活性成分含量的研究

doi:10.16431/j.cnki.1671-7236.2017.06.042

Abstract

Abstract:

The utilization of Astragalus resource was often limited to the root, while the stem and leaf had always been discarded, causing serious waste of traditional Chinese medicine resources. This experiment was aimed to study the changes of the content of active ingredients such as Astragalus polysaccharides, flavonoids and saponins in Astragalus root, stem and leaf by probiotic fermentation. A strain of FGM probiotic isolated from chicken intestines was used in this experiment for the fermentation of Astragalus root, stem and leaf. The results showed that, after fermentation, the crude polysaccharide contents of Astragalus root, annual stem, two years stem, annual leaf, two years leaf increased by 177.46%, 227.27%, 207.11%, 170.61% and 182.28%, respectively, the total flavonoids contents increased by 55.67%, 33.68%, 30.04%, -8.17% and -6.57%, respectively, and the total saponins contents increased by 68.50%, 55.91%, 55.71%, 40.93% and 46.13%, respectively. FGM probiotic fermentation made the main component contents of Astragalus increased, which would help for the further utilization of different parts of Astragalus, and efficient utilization of traditional Chinese medicine resources.

Key words: Astragalus; fermentation; Astragalus polysaccharide; flavonoid; saponins

CLC Number:

S853.7

SU Gui-long, ZHANG Jing-yan, ZHANG Kai, WANG Lei, ZHANG Kang, WANG Xue-zhi, YANG Zhi-qiang, LI Jian-xi. Study on Improving Active Ingredients of Astragalus Root, Stem and Leaf by Probiotic Fermentation[J]. , 2017, 44(6): 1877-1883.

References

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Study on Improving Active Ingredients of Astragalus Root, Stem and Leaf by Probiotic Fermentation

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