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目的:HPLC法测定百药煎发酵过程中没食子酸含量的动态变化,为百药煎发酵时间终点提供依据。方法:HPLC法检测百药煎在不同的发酵时间段性状及没食子酸含量,比较五倍子和百药煎色谱图的变化。结果:百药煎在18 h之内外观性状特征及没食子酸的含量在12 h以内变化不明显;发酵24 h外观表面开始少量薄白霜,48 h长满白霜,发酵60 h长少量棕色孢子,没食子酸的含量为215.6 mg/g;60 h后没食子酸的含量开始降低,66 h以后百药煎表面开始变黄变黑,144 h表面长满棕黑色孢子,没食子酸含量降至0.04%。结论发酵时间对没食子酸的含量影响较大,发酵60 h百药煎没食子酸含量达到最高,提示60 h可能是百药煎的最佳发酵时间。
OBJECTIVE: To determine the dynamic change of gallic acid content during the fermentation of Baiyao by HPLC and to provide the basis for the end of fermentation time. Methods: The HPLC method was used to detect the change of traits and content of gallic acid in Baiyaojian during different fermentation stages. Results: The appearance traits and content of gallic acid did not change obviously within 12 h after treatment with Baiyaojian. A small amount of thin white cream began to appear on the surface of the 24 h after fermentation for a period of 48 h, and a small amount of brown spores grew after 60 h of fermentation. The content of gallic acid was 215.6 mg / g after 60 h. The content of gallic acid began to decrease after 60 h. The surface of saponin began to yellow and black after 66 h. The brown and black spores were covered on the surface for 144 h and the content of gallic acid was reduced to 0.04%. Conclusion Fermentation time has a significant effect on the content of gallic acid. The content of gallic acid in the top half of the fermented rice reached the highest at 60 h, suggesting that the optimum fermentation time may be 60 h.