黑曲霉发酵枸杞叶期间黄酮的动态变化规律研究进展
摘 要
目前, 随着人工种植枸杞面积增加，人们正积极推动枸杞相关资源的开发。通过分析其营养成分，现有研究大多是从中提取枸杞叶多糖和黄酮类化合物进一步深加工。本文对研究枸杞叶黄酮资源提取、纯化和鉴定黄酮类化合物的主要方法整理。考虑黑曲霉安全性高，可作为辅助提取黄酮来提高提取率。通过指纹图谱研究发酵期间黄酮的形态结构，为深度开发枸杞叶的黄酮提供了基础。目的是为解决枸杞叶资源的浪费，提升枸杞产业链和价值。
关键词：枸杞叶；黄酮类化合物；黑曲霉
Research progress on the Dynamics of flavonoids during the fermentation of Lycium barbarum leaves by Aspergillus niger
ABSTRACT
At present, At present, with the increase of the area of artificially cultivated wolfberry, people are actively promoting the development of wolfberry related resources. By analyzing its nutritional components, most of the existing researches are extracting lycium barbarum leaf polysaccharide and flavonoids for further processing. This article summarizes the main methods to study the extraction, purification and identification of flavonoids from leaves of wolfberry. Considering the high safety of Aspergillus niger, it can be used as an auxiliary extraction flavone to improve the extraction rate. The fingerprint structure was used to study the morphology and structure of flavonoids during fermentation, which provided a basis for the further development of flavonoids in Lycium barbarum leaves. The purpose is to solve the waste of wolfberry leaf resources and enhance the wolfberry industry chain and value
Key words：Wolfberry leaf；Flavonoids；Aspergillus niger
1 我国枸杞叶生产概况
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