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- W977416594 abstract "[Objective] To investigate effects of fermentation time on the contents of two main toxic ingredients including fatty oil and total protein in Lingba Junzhi(LBJZ,a croton product fermented by Ganoderma lucidum(Curtis:Fr.) P.Karst.).[Method] By using gravimetric analysis and coomassie brilliant blue G-250 staining method,the contents of fatty oil and total protein in LBJZ fermented at day 0,12,16,20,23,26,29 and 32 were determined and compared,respectively.After methyl esterification,the principal components of fatty oils were further analyzed quantitively and qualitatively by GC-MS whose relative contents in percentage were determined with area normalization method.[Result] The contents of fatty oil and total protein in LBJZ were all decreased on the whole with prolonging the fermentation time.The contents of total protein and the fatty oil were respectively lowered to the lowest level from day 12 to 32 and from day 23 to 32 of fermentation,and retained at a rather stable level.42 chemical compounds in total were isolated and identified from fatty oils by GC-MS during the whole fermentation,among which 11 compounds' relative contents were more than 1.0%.Compared with the first 0-day fermentation,contents of 6 compounds increased while 5 compounds decreased on the 32nd of fermentation,and at least 8 new substances were formed.[Conclusion] The optimal fermentation time of LBJZ was around 23 to 26 days." @default.
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- W977416594 date "2011-01-01" @default.
- W977416594 modified "2023-09-23" @default.
- W977416594 title "Effects of Fermentation Time on the Contents of Toxic Ingredients in Lingba Junzhi" @default.
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