亮菌固态和液体发酵多糖及其醒酒作用研究

Study on Polysaccharides Produced by Solid and Liquid Fermentation of Armillariella tabescens and Its Dispelling Alcohol Effects

本实验对亮菌在固态、液体两种不同培养基上发酵生长的代谢产物——亮菌多糖进行了研究,以热浸提和冷冻法提取亮菌多糖,苯酚-硫酸法测定亮菌多糖含量,同时进行了亮菌醒酒的动物实验。实验结果表明亮菌固态发酵62d时多糖含量最高,液体发酵5d时多糖含量高于发酵8d;亮菌多糖高、低剂量组均可以显著延长小白鼠对白酒的耐受时间(p<0.05),显著缩短实验小白鼠的醉酒时间(p<0.05),其结果亦优于阳性对照组。实验结果表明亮菌的解酒功效果显著。

Polysaccharides produced by solid and liquid fermentation ofArmillariella tabescens were investigated simultaneously. The polysaccharides were extract by heat extraction and freezing, their contents were assayed with phenol-sulfate method, and the dispelling alcohol effects of the polysaccharides on mouse were studied. It was found out that the polysaccharide content produced by solid fermentation reached maximum after 62 days; the polysaccharide content produced by liquid fermentation for 5 days was higher than for 8 days; Both the high-dose and low-dose Armillariella tabescens polysaccharides groups could significantly prolong mouse＇ s tolerant time to alcohol （p 〈 0.05）, superior to the positive control group. The resut showed that Armillariella tabescens polysaccharides could inhibit the effects of alcohol.