发酵时间对灵巴菌质毒性成分含量的影响

Effects of Fermentation Time on the Contents of Toxic Ingredients in Lingba Junzhi

[目的]考察发酵时间对灵巴菌质中毒性成分总蛋白含量和脂肪油及主要成分含量的影响,为灵巴菌质的制备工艺提供科学依据。[方法]取发酵至第01、2、16、202、32、6、29、32天的灵巴菌质,采用经典的重量分析法和考马斯亮蓝G-250染色法分别测定其脂肪油和总蛋白的含量;所得脂肪油经甲酯化进一步利用GC-MS联用仪对其化学成分进行分析,并用面积归一化法计算各成分的百分含量。[结果]随着发酵时间的延长,灵巴菌质中毒性成分脂肪油和总蛋白含量整体呈现下降的趋势。总蛋白在第12至32天、脂肪油在第23至32天分别下降到最低水平,并保持相对平稳状态。通过GC-MS分析,脂肪油在整个发酵过程中共分离和鉴定出42种成分,其中相对含量在1.0%以上的11种成分至发酵第32天时,有6种成分与发酵刚开始(第0天)时相比含量有所增加,有5种成分则有所减少,且至少产生了8种新物质。[结论]灵巴菌质的最佳发酵时间约为23至26 d。

[Objective] To investigate effects of fermentation time on the contents of two main toxic ingredients including fatty oil and total protein in Lingba Junzhi（LBJZ,a croton product fermented by Ganoderma lucidum（Curtis：Fr.） P.Karst.）.[Method] By using gravimetric analysis and coomassie brilliant blue G-250 staining method,the contents of fatty oil and total protein in LBJZ fermented at day 0,12,16,20,23,26,29 and 32 were determined and compared,respectively.After methyl esterification,the principal components of fatty oils were further analyzed quantitively and qualitatively by GC-MS whose relative contents in percentage were determined with area normalization method.[Result] The contents of fatty oil and total protein in LBJZ were all decreased on the whole with prolonging the fermentation time.The contents of total protein and the fatty oil were respectively lowered to the lowest level from day 12 to 32 and from day 23 to 32 of fermentation,and retained at a rather stable level.42 chemical compounds in total were isolated and identified from fatty oils by GC-MS during the whole fermentation,among which 11 compounds＇ relative contents were more than 1.0%.Compared with the first 0-day fermentation,contents of 6 compounds increased while 5 compounds decreased on the 32nd of fermentation,and at least 8 new substances were formed.[Conclusion] The optimal fermentation time of LBJZ was around 23 to 26 days.