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目的比较莱菔子水提取液经不同益生菌及发酵条件发酵前后的变化。方法采用反相HPLC法,比较莱菔子水提取液经短双歧杆菌、植物乳杆菌、嗜酸乳杆菌、混合菌和是否加营养发酵前后芥子碱硫氰酸盐和芥子酸的含量变化及指纹图谱。结果发酵可使芥子碱硫氰酸盐的含量降低,使芥子酸的含量增加,并建立了有15个共有峰的指纹图谱,且相对峰面积变化较大。结论莱菔子水提取液经发酵后,在含量上会有较大的变化,但并未出现新的化学成分。
OBJECTIVE To compare the changes before and after the fermentation of the extract of Radix Lai by different probiotics and fermentation conditions. Methods The contents of thiocyanate and erucic acid in fingerprints of Bifidobacterium brevis Bifidum, Lactobacillus plantarum, Lactobacillus acidophilus, mixed bacteria and before and after nutrition fermentation were compared by RP-HPLC. Map. Results Fermentation could reduce the content of sinapine thiocyanate and increase the content of sinapine, and establish the fingerprint of 15 common peaks, and the relative peak area changed greatly. Conclusion After the water extract of Radish is fermented, its content will have a greater change, but no new chemical composition.