摘要
本文测定了天然茯苓、发酵茯苓、药性发酵茯苓和复合药性发酵茯苓的多糖、总糖、氨基酸和微量元素的含量。研究结果表明不同茯苓的化学成分有较大差异,探讨了上述差异产生的原因。上述研究为茯苓相关保健食品和药品的开发提供了科学依据和参考。
The polysaccharides,total saccharides,amino acids and trace elements in natural Poria,fermented Poria,medicinal fermented Poria and compound medicinal fermented Poria had been detected in this paper.There were rather big differences in chemical constituents of varied Porias.At the same time,the reasons which caused differences were explained.The studies would help to provide scientific basis and reference for future development of health food and drug derived from Poria cocos.
出处
《化学研究与应用》
CAS
CSCD
北大核心
2012年第7期1121-1124,共4页
Chemical Research and Application
基金
四川省教育厅科研基金项目(09ZC031)资助
关键词
茯苓
摇瓶液体发酵
化学成分
Poria cocos
shaking flask liquid fermentation
chemical constituent
