微生物转化沙棘黄酮苷生成黄酮苷元的研究

Microbial Conversion of Flavonoid Glycosides in Sea-buckthorn Fruit into Aglycones

探讨微生物转化沙棘黄酮苷生成黄酮苷元的工艺条件。选取1株黑曲霉菌株进行试验,考察发酵产物中主要黄酮苷元异鼠李素、槲皮素的含量变化。通过单因素和正交试验分别研究最佳氮源和转化条件,微生物转化后用HPLC法测定。结果表明:以黄豆粉为氮源可得到最高的黄酮苷元含量;最优发酵条件为发酵温度30℃、装液量体积分数40%、转速180r/min、发酵时间96h,在此条件下,转化得到的异鼠李素为78mg/g,槲皮素为22mg/g。

This paper reports the optimization of Aspergillus niger fermentation of sea-buckthorn （Hippophae rhamnoides） fruit slurry for the conversion of flavonoid glycosides into aglycones. The effect of nitrogen source type on the contents of isorhannetin and quercetin in fermentation broth was examined and fermentation temperature and duration,shaking speed and volume percentage of medium occupying fermentor were optimized using orthogonal array design for obtaining maximum sum of the contents of isorhannetin and quercetin in fermentation broth. Soybean dregs were the best choice for maximum aglycone content. The optimal levels of fermentation temperature and duration,shaking speed and volume percentage of medium occupying fermentor were 30 ℃,96 h,180 r/min and 40%,respectively,and the resultant contents of isorhannetin and quercetin 78 mg/g and 22 mg/g.