灵芝-淫羊藿菌质总多糖量动态变化的初步研究

Preliminary study on dynamic change of polysaccharide contents of Ganoderma-Epimedy fungal substance

目的探讨灵芝-淫羊藿菌质发酵的工艺及总多糖的动态变化。方法选取4个灵芝菌株,以淫羊藿为培养基质进行固体发酵,并利用苯酚-硫酸法测定灵芝-淫羊藿菌质的总多糖量。结果灵芝-淫羊藿菌质总多糖量明显高于对照培养的灵芝多糖量(P<0.05);对灵芝和淫羊藿发酵组合的多糖量进行动态变化研究,发现灵芝菌种A-淫羊藿菌质的发酵终点确定为21 d,灵芝菌种B、C和D的发酵终点确定为28 d。结论与对照培养灵芝及未发酵的淫羊藿相比,灵芝对淫羊藿发酵可提高总多糖量3～13倍,效果良好。

Objective To investigate the solid fermentation technology for Ganoderma lucidum with Epimedium koreanum containing medium and its practicability. Methods Four G. lucidum strains were solid fermented in E. koreanum containing medium. The polysaccharide contents of fermented products were tested using phenol-sulphuric acid method. Results The polysaccharide content of Ganoderma-Epimedy fiangal substance was higher than that of G. lucidum in the control medium; By observing the dynamic changes of the polysaccharide contents in the fermented products from the drug-containing medium at different time, it was found that the end point of Ganoderma A-Epimedy was on the day 21 and the fermented terminal point of Ganoderma B, C, and D with Epimedy was on the day 28. Conclusion Compared with G lucidum in the control medium, the polysaccharide contents of the fermentative combination of Ganoderma-Epimedy could be significantly improved by 3--13 times.