检索规则说明:AND代表“并且”;OR代表“或者”;NOT代表“不包含”;(注意必须大写,运算符两边需空一格)
检 索 范 例 :范例一: (K=图书馆学 OR K=情报学) AND A=范并思 范例二:J=计算机应用与软件 AND (U=C++ OR U=Basic) NOT M=Visual
作 者:郑宏宇 陈丽艳 孙银玲 丁纯洁 孙家正 王伟明 ZHENG Hong-yu;CHENG Li-yan;SUN Yin-ling;DING Chun-jie;SUN Jia-zheng;WANG Wei-ming(Heilongjiang Academy of Chinese Medical Sciences,Harbin,Heilongjiang 150036,China)
机构地区:[1]黑龙江省中医药科学院,黑龙江哈尔滨150036
出 处:《时珍国医国药》2022年第9期2158-2161,共4页Lishizhen Medicine and Materia Medica Research
基 金:国家自然科学基金项目联合引导项目(U20A20400);现代农业产业技术体系建设专项资金(CARS-21);黑龙江自然科学基金联合引导项目(LH2019H094);药食同源中药发酵关键技术创新中心建设(CZKYF2021A002)。
摘 要:目的考察不同品种黑豆及后酵时间对淡豆豉中大豆苷、染料木苷、大豆苷元和染料木素的含量变化。方法以10个不同品种黑豆为底物,按照2020年版中国药典淡豆豉质量标准,同时采用浅盘自然发酵制备淡豆豉,先于28℃发酵5 d至黄衣上遍(前酵过程),再于37℃分别发酵5 d,10 d、15 d、20 d(后酵过程)。运用HPLC测定黑豆及发酵后淡豆豉中四种异黄酮的含量。结果在相同发酵条件下,样品中苷总量从发酵开始至后酵10 d整体呈下降趋势,苷元总量呈上升趋势;9个样品苷元总量达到药典标准以上,其中样品S10于后酵5 d和10 d苷元总量最高,达到(1400±20)μg/g,是药典标准3倍以上。结论黑豆品种及后酵时间对淡豆豉中大豆异黄酮含量影响显著,可为淡豆豉质量控制提供参考。Objective The contents of daidzin, genistin, daidzein and genistein in Sojae Semen Praeparatum(SSP) were investigated by different varieties of black beans and post-fermentation time.Methods 10 different varieties of black beans were used as substrate, according to the quality standard of SSP in 2020 edition of Chinese Pharmacopoeia, natural fermentation with shallow dish method was used to prepare SSP, antecedent to 28℃for fermentation 5 d to full of yellow(pre-leaven),post-fermentation 5 d, 10 d, 15 d, 20 d at 37℃(post-leaven).The contents of daidzein, genistein, daidzein and genistein in black bean and in SSP at different fermentative stages were determined by HPLC.Results Under the same fermentation conditions, from the beginning of fermentation to post-fermentation 10 d,the all samples of daidzin and genistin were on a declining curve, total of daidzein and genistein were on the rise;The total aglycones of 9 samples were above the standard pharmacopoeia,one of the highest of S10 was 1400±20 μg/g for 5 d and 10 d on post-fermentation, which were more than 3 times of the pharmacopoeia standard.Conclusion The content of isoflavone aglycones in SSP was significantly affected by the quality of black bean and post-fermentation time, it is the key factor affecting the quality of SSP.
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在链接到云南高校图书馆文献保障联盟下载...
云南高校图书馆联盟文献共享服务平台 版权所有©
您的IP:216.73.216.33