| 银杏叶发酵研究进展 |
| 投稿时间：2018-02-27 点此下载全文
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| 引用本文：杨芳,赵崇妍,屈青松,刘自尧,史新元.银杏叶发酵研究进展[J].中国现代中药,2018,20(8):1034-1038 |
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| 摘要点击次数: 867 |
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| 基金项目:北京市科委科技新星交叉学科项目（xxhz201210） |
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| 中文摘要:银杏叶是我国特有的中药材之一。银杏叶中的黄酮及萜内酯等成分具有多种药效作用，银杏酸则具有一定的毒性，利用微生物对银杏叶进行发酵可以达到增效减毒的目的。本综述介绍了银杏叶经发酵后新物质的生成、物质含量的变化、发酵产物的药理学研究以及发酵产品在保健品、食品、饲料方面应用的研究，为进一步开发利用银杏叶提供参考。 |
| 中文关键词:银杏叶 微生物 发酵 增效减毒 |
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| Research Progress of Ginkgo Leaf Fermentation |
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| Abstract:Ginkgo leaf is the dried leaf of Ginkgo biloba and one of the unique medicinal herbs in our country. Flavonoids and terpene lactones in Ginkgo biloba leaves have a variety of pharmacological effects，and ginkgo acid has a certain toxicity，the use of microorganisms and ginkgo leaf fermentation can achieve the purpose of synergy and attenuation. The present review introduces G. biloba and microorganisms in the co-fermentation process of new substances，changes in material content，pharmacological studies of fermentation products and fermented products in health products，food，feed applications for further development and utilization of G. biloba. |
| keywords:Ginkgo biloba leaf microorganism fermentation increase efficiency and reduce toxicity |
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