Effects of Fermentation Time on the Contents of Toxic Ingredients in Lingba Junzhi

【Author】

WU Xiao-feng1,LIU Chun-mei1,PAN Yang1,JIANG Ya-ping1,PAN Zhi-yun2 1.School of Pharmacy,Nanjing University of Chinese Medicine,Nanjing,Jiangsu 210029,China;2.Department of Biology Pharmacy,Nanjing University of Chinese Medicine,Nanjing,Jiangsu 210046,China

【Abstract】

[Objective] This study was to investigate the effects of fermentation time on the contents of two main toxic ingredients of fatty oil and total protein in Lingba Junzhi (LBJZ,a croton product fermented by Ganoderma/ucidum (Curtis:Fr.)P.Karst.).[Method] Using gravimetric analysis and Coomassie brilliant blue G-250 staining method,the contents of fatty oil and total protein in LBJZ fermented at day 0,12,16,20,23,26,29 and 32 were determined and compared,respectively.After methyl esterification,the components of fatty oils were further analyzed quantitatively and qualitatively by GC-MS,the relative contents of which in percentage were determined with area normalization method.[Pesult] The contents of both fatty oil and total protein in LBJZ decreased on the whole with prolonged fermentation time.The minimum from day 23 to 32 and from day 12 to 32 of fermentation respectively,and retained at a rather stable level.Forty two chemical compounds in total were isolated and identified from fatty oils by GC-MS during the whole fermentation process,among which 11 compounds had the relative contents more than 1.0%.Compared with the fermentation at day 0,contents of 6 compounds increased while 5 compounds decreased on the 32nd day of fermentation,and at least 8 novel substances were formed.[Conclusion] The optimal fermentation time of LBJZ is around 23 to 26 days.

【Keywords】

Lingba Junzhi (LBJZ),Fermentation time,Fatty oils,Total protein,GC-MS,China

References

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Total: 12 articles

  • [1] LIANG Ying (Eighth Department, Guilin Institute of Electronic Technology,Guilin,Guangxi 541004,P.R.China) PAN Ying Ming (Department of Chemistry and Chemical Engineering, Guangxi Normal University, Guilin,Guangxi 541004,P.R.China), Analysis of Oil from Seeds of Croton Tiglium By GC-MS, Chinese Journal of Spectroscopy Laboratory,
  • [2] Zhao Yingyong~1 Dai Yun~1 Cui Xiuming~2 Zhang Wenbin~2 Ma Ni~2(1.School of Chemistry and Biotechnology,Yunnan Nationalities University,Kunming 650031,China;2.Institute of Natural Products,Wenshan Sanqi Research Institute,Wenshan 663000,China), Determination of Protein Contents of Radix Aconiti Kusnezoffii Using Coomassie Brillant Blue G-250 Dye Binding, Journal of Yunnan Nationalities University(Natural Sciences Edition),
  • [3] ZHUANG Yi1,2,3,XIE Xiao-mei2,ZHANG Li-yang3(1.Research Center of Medical Mycology, Mycological Society of China and Nanjing University of Chinese Medicine, Nanjing 210029;2.Research Center of Mycological Drugs, Jiangxi College of Traditional Chinese Medicine, Nanchang 330029;3.Institute of Medical Mycology, Nanjing Xiaozhuang College, Nanjing 210017), The Origin,Development and Its Advantage and Potential of "the Bi-directional Solid Fermentation" for Medicinal Fungi, Edible Fungi of China,
  • [4] TU Xia,PAN Yang(Laboratory of Medical Fungi and Phyto-Biotech,Nanjing University of Chinese Medicine,Nanjing 210029,China), The Bi-Directional Fermentation Technology,a New Approach to Attenuating the Toxicity of Toxic Chinese Materia Medica, Journal of Fungal Research,

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