Study on processing technology for fermentation of Chinese gall leaven based on components analysis and antibacterial test / 中草药

ABSTRACT

Objective: To optimize the processing technology for Chinese gall leaven by orthogonal test. Methods: The L9(34) orthogonal test was used taking the main contents of gallic acid, ellagic acid, and in vitro antibacterial activity as indexes of evaluation. The affecting factors contains factor A, the species of zymocyte, such as Rhizopus koji, Angel yeast, and Aspergillus niger, factor B, the species of tea, such as green tea, black tea, and puer tea, factor C, the material ratios of quantity of raw material, yeast, and tea, such as 257.52.5, 256.251.1, and 252.51.9. Multi-index comprehensive weighted mark method was used in the data analysis. Results: The best processing technology was set at A1B2C1, that strain selection was R. koji, with green tea, and the material ratio was 257.52.5. Conclusion: The studies show that this processing technology is stable and feasible. The research provides the reference data for processing Chinese gall leaven.