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CLC number: O629.9
On-line Access: 2016-05-04
Received: 2015-11-04
Revision Accepted: 2015-12-10
Crosschecked: 2016-04-15
Cited: 1
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Improving the antioxidant activity and enriching salvianolic acids by the fermentation of Salvia miltiorrhizae with Geomyces luteus
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Yun Xing, Le Cai, Tian-peng Yin, Yang Chen, Jing Yu, Ya-rong Wang, Zhong-tao Ding. Improving the antioxidant activity and enriching salvianolic acids by the fermentation of Salvia miltiorrhizae with Geomyces luteus[J]. Journal of Zhejiang University Science B, 2016, 17(5): 391-398.
@article{title="Improving the antioxidant activity and enriching salvianolic acids by the fermentation of Salvia miltiorrhizae with Geomyces luteus",
author="Yun Xing, Le Cai, Tian-peng Yin, Yang Chen, Jing Yu, Ya-rong Wang, Zhong-tao Ding",
journal="Journal of Zhejiang University Science B",
volume="17",
number="5",
pages="391-398",
year="2016",
publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.B1500264"
}
%0 Journal Article
%T Improving the antioxidant activity and enriching salvianolic acids by the fermentation of Salvia miltiorrhizae with Geomyces luteus
%A Yun Xing
%A Le Cai
%A Tian-peng Yin
%A Yang Chen
%A Jing Yu
%A Ya-rong Wang
%A Zhong-tao Ding
%J Journal of Zhejiang University SCIENCE B
%V 17
%N 5
%P 391-398
%@ 1673-1581
%D 2016
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1500264
TY - JOUR
T1 - Improving the antioxidant activity and enriching salvianolic acids by the fermentation of Salvia miltiorrhizae with Geomyces luteus
A1 - Yun Xing
A1 - Le Cai
A1 - Tian-peng Yin
A1 - Yang Chen
A1 - Jing Yu
A1 - Ya-rong Wang
A1 - Zhong-tao Ding
J0 - Journal of Zhejiang University Science B
VL - 17
IS - 5
SP - 391
EP - 398
%@ 1673-1581
Y1 - 2016
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B1500264
Abstract: The antioxidant activities and total phenolic content of fermented Salvia miltiorrhiza with fungus Geomyces luteus were investigated. The results revealed that G. luteus fermentation could significantly improve the antioxidant activity and total phenolic content of S. miltiorrhiza. The main antioxidant constituents were characterized by spectroscopic analysis as salvianolic acids. High-performance liquid chromatography (HPLC) quantification also showed the enhanced content of salvianolic acid B after fermentation. The present study suggests that G. luteus fermentations are effective in the S. miltiorrhiza salvianolic acids’ enrichment process.
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