茯苓摇瓶液体发酵复合药性培养基及其化学成分研究

Compound medicinal medium of flask liquid fermentation of Poria cocos and its chemical constituents

目的筛选茯苓摇瓶液体发酵最适复合药性培养基,并对复合药性发酵茯苓的化学成分进行研究。方法在不同复合药性培养基中进行茯苓摇瓶液体发酵,测定其胞外多糖和菌丝体产量。根据复合药性发酵茯苓化学成分的理化性质进行提取分离和定量测定。结果在发酵基础培养基中添加0.75%薏苡仁和枸杞子组成最适复合药性培养基,茯苓菌丝体干质量达14.29 g/L,茯苓胞外多糖达8.22 g/L。药性发酵茯苓中总多糖、总糖、总灰分、氨基酸总量分别为25.35%、45.73%、4.79%、21.43%。结论不同种类和不同数量的中药材组成的复合药性培养基对茯苓摇瓶液体发酵有较大影响,为其液体发酵产业化提供理论依据。

Objective To screen the optimum compound medicinal medium for flask liquid fermentation of Poria cocos and study the chemical constituents in compound medicinal fermented P cocos. Methods P cocos was flask liquid fermented in different compound medicinal media and the exocellular polysaccharide and dry weight of mycelium were detected. The chemical constituents were isolated and detected according to the physicochemical properties. Results The optimum medicinal fermentation medium was adding 0.75% Coicis Semen and Lycii Fructus into fermentation basic medium. In the optimum compound medicinal fermentation medium, the dry weight of P cocos mycelium was 14.29 g/L and the exocellular polysaccharide was 8.22 g/L. The total polysaccharides, total saccharides, total ashes, and total amino acids in compound medicinal fermented P cocos were 25.35%, 45.73%, 4.79%, and 21.43%, respectively. Conclusion Different kinds and amounts of traditional Chinese medicinal materials （TCMM） in compound medicinal fermentation medium have various effects on flask liquid fermentations of P cocos. The chemical constituents in compound medicinal fermented P cocos are studied to provide a theoretical basis for its industrialization of liquid fermentation.