Open AccessStudy on the changes of chemical constituents of Pueraria lobata during fermentation
Author(s) -
Zhenxing Li,
Xuemei Shan,
Ying Song,
Yuan Gao
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/680/1/012076
Subject(s) - pueraria , lobata , fermentation , raw material , traditional medicine , chemistry , food science , medicine , organic chemistry , alternative medicine , pathology
At present, Pueraria lobata has become an important raw material in the field of health food and medicine, and research on its processing has gradually increased. As a result, Pueraria lobata fermentation technology has also been further researched and expanded. Based on this, this article discusses the fermentation of Pueraria lobata from a chemical point of view, and discusses in detail the changes of the main constituents as well as the change mechanism, in order to provide references for similar work in the future to improve the quality of the fermentation products of Pueraria lobata.