不同发酵工艺对艾叶燃烧产物中黄酮含量的影响  

Effect of Fermentation Process on Flavonoid Content and Antioxidant Activity of Wormwood Ash

作　　者：邢珍闻 师改霞 张新宇 毕润泽 王佳晨 王慧芳 宋永波 Xing Zhenwen;Shi Gaixia;Zhang Xinyu;Bi Runze;Wang Jiachen;Wang Huifang;Song Yongbo(Department of Chemistry and Chemical Engineering,Taiyuan Institute of Technology,Taiyuan Shanxi 030008)

机构地区：[1]太原工业学院化学与化工系,山西太原030008

出　　处：《山西化工》2022年第5期1-2,17,共3页Shanxi Chemical Industry

基　　金：山西省科技厅农业攻关项目(20140311007-5);山西省应用基础研究计划(201801D221280);山西省高等学校科技创新项目(2020L0625);太原工业学院科技开发项目(LH2017003);太原工业学院青年学术带头人支持计划(2017年)。

摘　　要：以艾叶燃烧产物中的黄酮为研究对象,对其进行提取和发酵,确定发酵工艺对其中黄酮含量的影响。采用单因素变量实验,根据标准曲线测定其黄酮含量从而获得最佳发酵工艺条件。结果表明,在料液比1∶15、接种量1.0 mg、发酵时间3 d、发酵温度25℃的工艺条件下,艾灰发酵液中黄酮的质量分数最高可达48.8%。Taking the flavonoids in the combustion products of artemisia argyi as the research object,they were extracted and fermented to determine the effect of the fermentation process on the content of flavonoids.The single factor variable test was used to determine the flavonoid content according to the standard curve to obtain the best fermentation conditions.The results showed that the content of flavonoids in mugwort ash fermentation broth was up to 48.8%under the conditions of 1∶15 solid-liquid ratio,1.0 mg inoculum,3 days fermentation time and 25℃fermentation temperature.

关 键 词：发酵工艺 艾叶燃烧产物 黄酮含量 影响 

分 类 号：R282[医药卫生—中药学] TQ461[医药卫生—中医学]