固载米曲霉炮制槐角发酵体系研究

Research on the Microbial Transformation of Fructus Sophorae with Immobilized Aspergillus Oryzae

目的:优化固载米曲霉炮制槐角发酵体系的条件,为槐角植物药用资源的扩大应用提供理论参考。方法:以发酵体系中染料木素含量为指标,在单因素试验基础上,通过响应面法考察p H值、发酵时间和液料比对发酵体系中染料木素含量的影响。结果:最佳炮制条件为p H 5.6,发酵时间30.5 h,液料比25 m L/g,槐角发酵体系中染料木素的含量为18.34 mg/g,与理论预测值偏差较小(1.04%)。结论:采用单因素结合响应面试验对固载微生物炮制槐角发酵体系条件进行优化,得到的条件极大提高了发酵体系中染料木素的含量,可在实际生产中推广应用,扩大了槐角植物药用资源的应用范畴。

Objective：The fermentation of Fructus sophorae with immobilized Aspergillus oryzaewas optimized to provide theoretical references for expanding the application of medicinal plant resources of Fructus Sophorae. Methods：Based on single factor testes,the fermentation of Fructus sophorae with immobilized Aspergillus oryzae was optimized by response surface methodology with the p H,time and ratio of liquid to solid as factors and the content of the genistein in Fructus sophorae as index. Results：The optimal immobilization conditions were：p H of 5.6,fermentation time of 30.5 hours and ratio of liquid to solid of 25 m L/g. Under this condition,the content of the genistein in Fructus sophorae was 18.34 mg/g and the result of trial was agreed with model predictions（1.04%）. Conclusion：Using single factor experiments and response surface methodology for optimizing the fermentation of Fructus sophorae with immobilized microorganisms is highly applicable,which should be extended in production,and expand the application of the medicinal resources of Fructus sophorae.