一种徐州紫芝多糖和三萜的测定及其菌丝发酵特性研究

Determination and mycelium fermentation characteristics of Ganoderma sinensis polysaccharides and triterpenes from Xuzhou

通过水提多糖及醇提三萜的方法,分别利用苯酚-硫酸法和香草醛-高氯酸法测定一种徐州紫芝子实体中灵芝总多糖及总三萜含量。通过酸水解多糖可知,紫芝多糖主要由木糖(Xyl)67%、葡萄糖(Glu)29.6%及阿拉伯糖(Ara)3.4%组成。通过对紫芝菌丝体生长培养基进行正交试验优化可知,菌丝生长最佳配方为(g/L):葡萄糖+玉米粉10+10,大豆粉6,硫酸镁0.5。利用不同碳源对紫芝菌丝进行液体发酵培养可知:紫芝菌丝发酵液中胞外总三萜含量随着发酵时间延长而增多,第4或5天含量达到一个峰值,最大峰值为2.80 mg/L,之后总三萜含量在缓慢下降,在第9天胞外三萜含量出现第2个峰值,最大峰值为2.43 mg/L。当在大米发酵培养基中添加0.2%玛卡粉时,第5天发酵液中胞外总三萜含量达到3.15 mg/L,比不添加玛卡粉发酵液中增加12.5%,第9天发酵液中胞外总三萜含量达到3.27 mg/L,比不添加玛卡粉发酵液中增加34.5%。

Through the method of water extracting polysaccharides and alcohol extracting triterpenoid, the total polysaccharides and total triterpenes＇ contents of Ganoderma lucidum were determined by phenol- sulfuric acid method and vanillin-perchloric acid method. Hydrolysis of the polysaccharide by acid was known, the polysaccharide was composed of xylose （Xyl） 67%, glucose （Glu） 29.6% and arabinose （Ara） 3.4%. The Ganoderma mycelium growth medium was optimized by orthogonal test, the best formula of mycelial growth （g/L） was that： glucose＋corn flour 10＋10, soybean flour 6, Magnesium Sulfate 0.5. The mycelium of Ganoderma sinensis liquid fermentation culture using different carbon sources showed： The content of total triterpenes in the fermented broth increased with the time of fermentation, reached a peak on the 4th or 5th day, the maximum peak value was 2.80 mg/L, and then the total triterpenoid content decreased slowly. The second peak appeared on the 9th day, and the maximum peak value was 2.43 mg/L. When cultured in the medium supplemented with 0.2% Maca powder in rice flour fermentation, after fifth days fermentation, extracellular total triterpenes content reached 3.15 mg/L, 12.5% higher than the content without Maca powder in fermentation broth. Ninth days, in the fermentation broth of extracellular total triterpenes content reached 3.27 mg/L, 34.5% higher than the control.