芝芪菌质中化学成分的动态变化

Study on Content Change of Chemical Constituents in Zhi Qi Fungal Substance

[目的]探讨不同发酵工艺下芝芪菌质中化学成分的动态变化,验证芝芪菌质的最佳发酵工艺。[方法]对不同发酵天数下芝芪菌质的有效成分多糖、蛋白质及总皂苷进行动态变化研究,绘制动态变化曲线。[结果]第20～25天是发生次生代谢最旺盛的时候。[结论]结合动物免疫学试验结果,确定第20～25天为发酵终点。

[ Objective] The research aimed to study the content change of chemical constituents in Zhi Qi fungal substance and verificate optimal fermentation technology. [ Methods] The contents of polysaccharide, protein and total saponins were detenninated in Zhi Qi fungal substance under different ferrnentation days and the changing curves of content were rendered. [ Results] It was found that the 20^th to 25^th fermentation day was the period when secondary metabolism was the most active. [ Conclusion] The 20^th to 25^th fermentation day should be the fermented terminal point with the experimental results of animal immune.