响应面法优化樟芝液态发酵产Antrodin C

Optimization of Medium Components for Antrodin C Production by Antrodia camphorata Using Response Surface Methodology

分析樟芝液态发酵菌丝体中的活性代谢产物Antrodin C,并以此化合物为目标,采用Plackett-Burman设计和Box-Behnken中心组合响应面分析,对樟芝液态发酵产Antrotin C培养基进行统计学筛选和优化。结果表明:葡萄糖、黄豆粉和MgSO4对Antrodin C的合成影响最为显著。在葡萄糖72.0g/L、黄豆粉5.91g/L、MgSO40.614g/L时,樟芝液态发酵产Antrodin C最大预测值为178.59mg/L。验证实验Antrodin C实际产量达到(177.83±0.32)mg/L,表明实验建立的模型能较好地预测实际发酵产Antrodin C情况。通过对培养基的优化,樟芝液态发酵Antrodin C产量比优化前(95.72mg/L)提高了85.8%。

The bioactive compound antrodin C was analyzed in the mycelia of A.camphorata in submerged fermentation.The fermentation medium for antrodin C production was optimized using Plackett-Burman design and response surface methodology.The results showed that glucose,soybean powder flour and MgSO4 were the major factors that influence the production of antrodin C.Box-Behnken design and response surface analysis were used to determine the optimal response value of the major factors.A quadratic regression model was established.Based on response surface analysis of the mathematical model,the optimal culture medium composition was determined as glucose 72.0 g/L,soybean flour 5.91 g/L and MgSO4 0.614 g/L.The predicted yield of antrodin C was 178.59 mg/L.After cultivation under the optimal conditions for 7 days,the content of antrodin C reached up to（177.83 ± 0.32） mg/L,which was 85.8% higher than before the optimization（95.72 mg/L）.