樟芝发酵液醇溶酸性组分分析及抗菌活性研究

Chemical and Antimicrobial Analysis of Ethanol-soluble Acid Component of the Submerged Fermentation Liquid of Taiwanofungus camphoratus

采用液体深层发酵的方法获得樟芝发酵全液,以乙醇、酸化萃取手段获得发酵全液醇溶酸性组分ESAC,用气相色谱-质谱联用技术结合红外光谱对醇溶酸性组分进行鉴定,对樟芝醇溶酸性组分进行植物病原菌和医学病原菌的抗菌试验。结果表明,醇溶酸性组分主要含有5-氧-四氢呋喃-2-甲酸、苯乙酸、4-羟基苯乙醇、2,4-二羟基苯基乙基酮、3-甲基-2,4-二羟基乙酰苯、2,3,4-三氟苯甲酸异丙酯、5,7,8-三甲基-6-氧杂萘邻酮基乙酸酯、顺-10-十二碳烯酸四氢吡喃酯。ESAC对金黄色葡萄球菌的抑制效果最强。

The experienment were carried on to obtain fermentation liquid of mycelium of Taiwanofungus camphorates in the way of Liquid-submerged fermentation and then to extract the ethanol-soluble acid component of the liquid by the means of ethanol and acidified extraction. The ethanol-soluble component was identified by gas chromatography/mass spectrometry and infra-red spectrum, and antibacterial research was studied on plant pathogens and medical pathogens. Through the research, we can find that there were mainly eight types of the ethanol-soluble components, among which ESAC had the strongest inhibitory effect against Staphylococcus aureus. The components include 5-Oxotetrahydrofuran- 2-carboxylic acid, Benzeneethanol, 4-hydroxy, 2,4-Dihydroxpropiophenone, 2,4-Dihydroxy-3-methylacetophenone, 2,3,4-Trifluorabenzonic acid isopropylester, Acetic acid 5,7,8-trimethyl-6-coumarintlester, Terahydropyran Z-10-dodecenoate.