Title: Study on the Changing Law of Two Kinds of Triterpene and the Water-soluble Low Molecular Sugar Contents in Ligustrum Lucidum Ait during Processing
Abstract: Objective:To investigate the impact of different processing methods on two kinds of triterpene(oleanolic acid and ursolic acid)and low molecular sugar contents of Ligustrum lucidum Ait,and discuss the dynamic changing law of oleanolic acid,ursolic acid and low molecular sugar content of Ligustrum lucidum Ait during wine-processed.Methods:Oleanolic acid,ursolic acid and low molecular sugar contents in Ligustrum lucidum Ait and the produced products of different processes(steamed,wine steamed,wine stew with different time)were compared.Results:Result:The contents of oleanolic acid and ursolic acid had no obvious change,but low molecular sugar content was increased,and as the extension of time,the content in processed products was increased gradually.Conclusion:Processing had no significant influence on the contents of oleanolic acid and ursolic acid in Ligustrum lucidum Ait,but had remarkable influence on low molecular sugar content.
Publication Year: 2012
Publication Date: 2012-01-01
Language: en
Type: article
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