FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (23): 189-192.

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Effect of Lactobacillus brevis HD11 Fermentation on Syringin and Isofraxidin Contents of Radix Acanthopanacis senticosi

ZHENG Chun-Ying   

  • Received:2011-12-26 Revised:2012-10-30 Online:2012-12-15 Published:2012-12-12
  • Contact: ZHENG Chun-Ying E-mail:zhengchunying68@yahoo.com.cn

Abstract: In this study, we investigated the effect of Lactobacillus brevis HD11 fermentation on syringin and isofraxidin contents of Radix Acanthopanacis senticosi. HPLC was used to determine the contents of syringin and isofraxidin in native and Lactobacillus brevis HD11 fermented samples of Radix Acanthopanacis senticosi. Lactobacillus brevis HD11 fermentation resulted in a significant reduction in syringin content in Radix Acanthopanacis senticosi and a new peak near its retention time was found in the HPLC chromatogram. The isofraxidin content in the stems and roots of Acanthopanacis senticosi increased from 0.08 mg/g and 0.05 mg/g to 0.14 mg/g and 0.15 mg/g, respectively, after Lactobacillus brevis HD11 fermentation. During this process, syringin could be converted into another substance, while the increased isofraxidin content was helpful for increasing the availability of active components.

Key words: Lactobacillus brevis HD11, fermentation, Acanthopanax senticosus, syringin, isofraxidin

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