灵芝菌株固体发酵对枇杷叶主要活性成分的影响

Effects of Solid-State Fermentation of Ganoderma lucidum on the Main Active Components in Leaves of Eriobotrya japonica

采用灵芝固体发酵枇杷叶,筛选出了适合发酵的灵芝菌株并分析了固体发酵前后枇杷叶中主要活性成分的变化。本文选用8个灵芝菌株,根据不同灵芝菌株在枇杷叶基质中的生长情况选出最适合发酵的菌株,并通过灵芝菌株固体发酵三个品种的枇杷叶,研究发酵前后三种枇杷叶中多糖、总黄酮、三萜、总蛋白等活性成分的变化。结果表明:适宜发酵的灵芝菌株为松杉灵芝,经过灵芝菌株发酵枇杷叶后,不同品种的枇杷叶中多糖平均增长率为15.40%、总蛋白平均增长率为43.60%、三萜含量平均降低30.08%、黄酮含量大幅度降低视为未检出。

In this study ,the effects of solid fermentation of Ganoderma lucidum on the main components in the leaves of Eriobotrya japonica were analyzed. The optimal G. lucidum strain was obtained by comparing the growth situations of 8 G. lucidum strains on the leaves of E. japonica. The contents of polysaccharides, total flavonoid, triterpenoid and total protein were detected in the leaves of three E. japonica eultivars before and after the fermentation. The results showed that G. tsugae was suitable for the fermentation of the leaves of E. japonica, and the average increasements of polysaccharides and total protein were 15.40% and 43.60%, respectively. However, the average content of triterperoid decreased by 30.08% and the total flavonold content decreased significantly to undetectable level.