响应面法优化茯苓菌丝体总三萜的液态发酵工艺

Optimical Liquid Fermentation Conditions of Total Triterpenoids from Poria cocos Mycelium by Response Surface Methodology

为了探索茯苓5.78(Poria cocos 5.78)液态发酵生产菌丝体总三萜的最佳工艺参数,在单因子实验的基础上,应用Plackett-Burman设计从11个因素中筛选出具有显著效应的初始pH值、VB1、转速、温度4个因素,采用响应面分析方法对影响茯苓菌丝体总三萜含量的关键因素最佳水平范围作了研究。结果表明,茯苓液态发酵生产菌丝体总三萜的最佳工艺参数为:初始pH5.45、VB17.3 mg/L、转速132 r/min、温度26.6℃。在此条件下进行验证试验,茯苓菌丝体总三萜含量为7.06%,比优化前提高近35%。

On the basis of single factor experiments,initial pH,VB1,rotation speed and culture temperature were selected as independent variables to optimize liquid fermentation conditions of total triterpenoids from Poria cocos mycelium.Using RSM design analysis,the optimal liquid fermentation conditions were achieved and listed as follows:initial pH 5.45,VB1 7.3 mg/L,rotation speed 132 r/min,culture temperature 26.6 ℃.Under these conditions,the yield of intracellular total triterpenoids reached 7.06%,which increased about 35% than before.