摘要
发酵技术在我国发展历史悠久,在中药研究中应用广泛。近年来研究表明,铁皮石斛发酵大多采用接种发酵,自然发酵相对较少,发酵后多糖含量、还原糖含量、总酚含量、黄酮含量都有所增加,而且发酵后明显提高了铁皮石斛抗氧化能力和降血糖能力。本综述对近几年来铁皮石斛发酵方法及发酵后对化学成分及药理活性影响的相关文献进行归纳,总结了铁皮石斛发酵的研究进展,为其进一步研究提供参考。
Fermentation technology has a long history of development in China and has been widely used in the research of traditional Chinese medicine.Recent studies have shown that most of Dendrobium officinale fermentation was adopted inoculation,while natural fermentation was relatively less.After fermentation,the content of polysaccharide,reducing sugar,total phenol and flavonoids have increased,and the antioxidant capacity and hypoglycemic capacity of Dendrobium officinale have been significantly improved.The fermentation methods of Dendrobium officinale and the related literature on the effects of fermentation on chemical components and pharmacological activities in recent years,and the research progress on Dendrobium officinale fermentation were summarized,so as to provide reference for its further research.
作者
申孝灵
周永强
赵春丽
赵亚敏
晏合吕
SHEN Xiao-ling;ZHOU Yong-qiang;ZHAO Chun-li;ZHAO Ya-min;YAN He-lv(Guizhou University of Traditional Chinese Medicine,Guizhou Guiyang 550025,China)
出处
《广州化工》
CAS
2022年第14期25-27,共3页
GuangZhou Chemical Industry
基金
贵州中医药大学大学生创新创业训练计划项目(贵中医大创合字(2020)65号)。
关键词
铁皮石斛
发酵
化学成分
Dendrobium officinale
fermentation
chemical composition
作者简介
第一作者:申孝灵(1999-),女,本科生;通讯作者:周永强(1988-),男,博士,讲师。从事食品与生物技术研发。
