In order to research that the effect of microbial fermentation on flavonoids content in taraxacum mongolicum hand-mazz extracts,aspergillus flavus and mildew and bacillus subtilis separately to carry on the fermentation in this article. The result showed that flavonoids content in taraxacum mongolicum hand-mazz extracts after mildew fermentation increased nearly 2～3 times. The most suitable condition of mildew fermentation taraxacum mongolicum Hand-mazz were investigated by single factor experiment,the result show that 9% glycine,1.5% urea were respectively as carbon source and nitrogen source, added 0.5% CaCl2 and 0.5%(NH4)2SO4,pH vaule 6 in the medium,determinated flavonoids contents were (0.097±0.004) mg/mL in fermentation solution,which were 5 times compared to flavonoids content in taraxacum mongolicum Hand-mazz water-extracts (0.025 ±0.003) mg/mL. Rutin content remarkable increased nearly 3.5 times compared to taraxacum mongolicum hand-mazz water-extracts by HPLC determination.

阿尔茨海默病(Alzheimer 's disease,AD)是一种神经系统退行性疾病,主要的病理特征是在大脑控制情绪和记忆的海马区,以及控制语言的皮质部位出现大量的老年斑和神经纤维团(NFTs).目前AD的发病机制及药物研究已引起人们的高度重视.随着对AD致病机制的深入研究,治疗AD的药物开发研究不断取得进展.该文针对目前中草药及相关制剂治疗AD的研究进展作了简要的概述.

This article had discussed to product chlorogenic acid possibility using microorganismreactor synthesisnatural.Aspergillus flavus and mildew and Bacillus subtilis separately to carry on the fermentation,carries on revolves evaporates after the fermentation,thus obtains the distilled solution and carries on around the fermentation to contrast,checking up the fungiform which increase the chlorogenic acid content;the experimental result indicated,the Bacillus subtilis raised the total chlorogenic acid content after the dandelion ferment comparatively much,spectrophotometer demonstration,the chlorogenic acid content enhanced nearly 2.6 times compared to the fermentation before.The orthogonal test showed that yeast extract,sucrose are respectively as nitrogen source and carbon source for the best in the medium when pH 6.5.on the orthogonal experiment optimization culture medium foundation,with the Bacillus subtilis to ferment the dandelion,the chlorogenic acid content remarkable increased nearly 1.5 times compared to the fermentation before by HPLC determination.This experiment discovered that,the natural plant dandelion using the microorganism Bacillus subtilis may transform and synthesize the active constituent.

通过单因素试验及正交试验,研究初复煮时间、烘烤温度和烘烤时间对鸡肉松加工工艺的影响,结果表明,初煮最佳时间为2.0h、复煮最佳时间为1.5h、烘烤最佳温度为80℃、烘烤最佳时间为70min,不同风味的鸡肉松(绿茶、山楂、虾仁、枸杞、黄豆)中绿茶、山楂、虾仁、枸杞、黄豆的最佳添加量分别是鸡肉质量的2.0%、2.0%、1.0%、1.0%和6.0%。