| dc.description.abstract | Related studies have pointed out that microorganisms can use cellulose and protein in Chinese herbal medicines and decompose them into small molecules such as sugars and amino acids, which are more easily collected. In addition, it can improve the efficacy of drugs, remove or reduce toxic components in plants, improve extraction efficiency, increase the overall use of Chinese herbal medicines, and so on.
Salvia miltiorrhiza is a traditional Chinese herbal medicine that is common in the market and has been continuously reported for the extraction and biological experiments of Salvia miltiorrhiza. However, there is little discussion about the biological conversion of Salvia miltiorrhiza. Therefore, this study attempted to ferment Danshen using Aspergillus niger. The focus was placed on the effects of different fermentation temperatures on the functional test of Salvia miltiorrhiza and the content of the famous indicator component, salvianolic acid B.
After fermentation, the total amount of salvianolic acid B was higher than that of the control group (no bacteria), and the total polyphenol content and DPPH free radical capture ability were also improved. On the palate, due to the large reduction of the condensed tannin after fermentation, the nutrients in the extract are more easily absorbed by the human body, and the bitter taste is mostly removed. In addition, an appropriate amount of citric acid in the fermentation process can improve the taste and promote appetite.
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