【摘要】 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。更多还原

【Abstract】 Objective: To determine the gallic acid content dynamic change of Baiyaojian in the fermentation process by HPLC method and provide the basis for Baiyaojian fermentation end time. Methods: Determine traits in different fermentation periods and the content of gallic acid in Baiyaojian by HPLC and compare Chinese gall and Baiyaojian chromatogram changes. Results: There was no change characteristic within 18 h and the content of gallic acid had no obvious change within 12 h. A littlet of thin white frost began to appear within 24 h and full of rime within 48 h. There was a small amount of brown spore after long fermentation for 60 h. The content of gallic acid was 215. 6 mg / g. The content of gallic acid began to reduce after 60 h. Baiyaojian surface turned brown black after 66 h. Gallic acid content reduced to0. 04% and the surface was covered with dark brown spore within 144 h. Conclusion: Fermentation time has large effect on the content of gallic acid( P < 0. 05). Fermentation for 60 h,the gallic acid content in Baiyaojian is highest,indicating60 h is probably the best fermentation time for Baiyaojian.更多还原