Home Journals Articles Updates About
CN
image
收藏切换
Optimization of Fermentation Process of Fupenzi（Rubi Fructus）by Lactobacillus plantarum and Analysis of Volatile Flavor Substances
收藏切换
Yongmei GUAN1, 2, Wenping WEI1, Xinyuan YANG3, Songxue ZHAO3, Zhe LI1, Zhenzhong ZANG1, Weifeng ZHU1, Limei CHEN3, 4
Chinese Archives of Traditional Chinese Medicine | 2025, 43(9) : 1 - 6
Less
收藏切换
Chinese Archives of Traditional Chinese Medicine | 2025, 43(9): 1-6
• New Opinion of Ph.D. Supervisor •
Optimization of Fermentation Process of Fupenzi（Rubi Fructus）by Lactobacillus plantarum and Analysis of Volatile Flavor Substances
Full
Yongmei GUAN1, 2, Wenping WEI1, Xinyuan YANG3, Songxue ZHAO3, Zhe LI1, Zhenzhong ZANG1, Weifeng ZHU1, Limei CHEN3, 4
Affiliations
  • 1.Key Laboratory of Modern Preparation of TCM，Ministry of Education，Jiangxi University of Chinese Medicine，Nanchang 330004，Jiangxi，China
  • 2.State Key Laboratory of Innovative Medicine and High Efficiency and Energy Saving Pharmaceutical Equipment，Nanchang 330004，Jiangxi，China
  • 3.Research Center for Differentiation and Development of Traditional Chinese Medicine（TCM）Basic Theory，Jiangxi University of Chinese Medicine，Nanchang 330004，Jiangxi，China
  • 4.Affiliated Hospital of Jiangxi Traditional Chinese Medicine University，Nanchang 330004，Jiangxi，China
Published: 2025-09-10 doi: 10.13193/j.issn.1673-7717.2025.09.001
Outline
收藏切换
Objective

To optimize the fermentation conditions of Fupenzi（Rubi Fructus）by Lactobacillus plantarum using Fupenzi（Rubi Fructus）as the raw material.

Methods

Taking the ratio of material to liquid，inoculation amount，sugar addition amount and fermentation time as the investigation factors，and the contents of total flavonoids and total phenols as the evaluation indexes，the single factor and orthogonal experiments were designed to screen the optimum process conditions for the fermentation of Fupenzi（Rubi Fructus）by Lactobacillus plantarum，and the characteristic volatile flavor substances before and after fermentation were analyzed.

Results

The optimum conditions for the fermentation of Fupenzi（Rubi Fructus）by Lactobacillus plantarum were as follows：solid-liquid ratio 1：25 g/mL，inoculation amount8%，sugar addition amount2%，fermentation time 24 h. A total of 52 volatile flavor substances were detected in the samples before and after fermentation，including 8 type of alcohols，4 type of ketones，12 type of aldehydes，7 type of acids，7 type of esters，6 type of alkanes，3 type of phenols and 6 type of other substances.

Conclusion

Fermentation can effectively improve the flavor and nutritional value of Fupenzi（Rubi Fructus）.

Fupenzi（Rubi Fructus）  /  fermentation  /  process optimization  /  substantial analysis
管咏梅, 魏雯萍, 杨鑫媛, 赵松雪, 李哲, 臧振中, 朱卫丰, 陈丽梅. 植物乳杆菌发酵覆盆子工艺优化及挥发性风味物质分析. 中华中医药学刊, 2025 , 43 (9) : 1 -6 . DOI: 10.13193/j.issn.1673-7717.2025.09.001
Yongmei GUAN, Wenping WEI, Xinyuan YANG, Songxue ZHAO, Zhe LI, Zhenzhong ZANG, Weifeng ZHU, Limei CHEN. Optimization of Fermentation Process of Fupenzi（Rubi Fructus）by Lactobacillus plantarum and Analysis of Volatile Flavor Substances[J]. Chinese Archives of Traditional Chinese Medicine, 2025 , 43 (9) : 1 -6 . DOI: 10.13193/j.issn.1673-7717.2025.09.001
Appendix
Less
Year 2025 volume 43 Issue 9
43
18
Cite this Article
BibTeX
Article Info
doi: 10.13193/j.issn.1673-7717.2025.09.001
  • Online Date：2026-10-30
  • Published：2025-09-10
Article Data
Affiliations
History
Funding
Affiliations
    1.Key Laboratory of Modern Preparation of TCM，Ministry of Education，Jiangxi University of Chinese Medicine，Nanchang 330004，Jiangxi，China
    2.State Key Laboratory of Innovative Medicine and High Efficiency and Energy Saving Pharmaceutical Equipment，Nanchang 330004，Jiangxi，China
    3.Research Center for Differentiation and Development of Traditional Chinese Medicine（TCM）Basic Theory，Jiangxi University of Chinese Medicine，Nanchang 330004，Jiangxi，China
    4.Affiliated Hospital of Jiangxi Traditional Chinese Medicine University，Nanchang 330004，Jiangxi，China
References
Share
https://castjournals.cast.org.cn/joweb/zhzyyxk/EN/10.13193/j.issn.1673-7717.2025.09.001
Share to
QR

Scan QR to access full text

Cite this article
BibTeX
Citations
表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
关闭全屏
  • BibTeX
  • EndNote
  • RefWorks
  • TxT
Links
Articles
Latest Articles
Most Read
Collections
Updates
Events
News
Multimedia
About
About Us
Contact
No. 86 Xueyuan South Road, Haidian District, Beijing
100081
010-62662699(Operation and Technical Support)
qkjq@cast.org.cn

Copyright © 2025 China Association for Science and Technology. All rights reserved. For all open access content, the relevant licensing terms apply.
Sponsored by the Office of the Leading Group for Cybersecurity and Informatization of CAST, and supported by Science and Technology Review Publishing House