摘要
该文主要研究桦褐孔菌在液体发酵过程中主要活性成分多糖、三萜甾醇的累积与代谢变化。采用液体发酵法培养桦褐孔菌获得不同发酵时间的发酵产物,分别采用苯酚硫酸法及HPTLC分析法检测不同培养时间的菌丝体中多糖、三萜和甾醇的含量,DPPH与硫酸香草醛显色法检测抗氧化活性。结果显示,随发酵时间的延长,桦褐孔菌菌丝体生物量越来越高,经HPTLC法分析可见发酵后的菌丝体与桦褐孔菌子实体中的三萜和甾醇成分相似。且多糖、三萜甾醇的含量均呈现先增高后降低的趋势,而通过显色反应,发现菌丝体中含有子实体未发现的抗氧化三萜成分。通过研究确定了桦褐孔菌液体发酵过程中主要活性成分变化,确立最佳发酵时间,为桦褐孔菌的工业化生产提供参考。
The accumulation and metabolism of polysaccharides, triterpene, and sterols during submerged fermentation of Inonotus obliquus were studied. Their contents were detected by phenol-sulfuric acid method and high performance thin layer chromatography (HPTLC), and their antioxidant activities were detected by DPPH and vanillin sulfate coloration method. The results showed that prolonged fermentation increased the biomass, and the components of triterpenes and sterols in mycelium were similar to that of the fruiting body. Besides, the contents of polysaccharides, triterpene, and sterols increased first and then decreased during fermentation. Additionally, antioxidative triterpenoids were found to present in the mycelium but not in fruiting bodies. This experiment provides a reference for industrial production of I. obliquus .
作者
梁家旗
陈江
王兰英
赵静
李绍平
LIANG Jiaqi;CHEN Jiang;WANG Lanying;ZHAO Jing;LI Shaoping(School of Pharmacy and Food Science,Zhuhai College,Jilin University,Zhuhai 519041,China;The State Key Laboratory for Quality Research in Chinese Medicine (University of Macao),Macao 999078,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第10期93-96,共4页
Food and Fermentation Industries
基金
国家自然科学基金(81603069)
关键词
桦褐孔菌
多糖
三萜
甾醇
发酵
Inonotus obliquus
polysaccharide
triterpene
sterols
fermentation
