It was proved that Ligustrazine was come from Maillad action and the quantity of Ligustrazine was effected by fermentation level, production technics and storing time.
通过对多个样品的川芎嗪、还原糖和氨基酸含量变化的分析,证明了镇江香醋中川芎嗪成分主要来自于美拉德反应,其含量受发酵水平、生产过程和陈放时间影响。
参考来源 - 镇江香醋中川芎嗪的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
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