杏鲍菇液体发酵沛县黄皮牛蒡对多糖含量影响的研究

Effect of Pleurotus eryngii Liquid Fermentation on Polysaccharide Content of Peixian Yellow Burdock

沛县黄皮牛蒡营养物质丰富,可有效地利用杏鲍菇中的糖类、氨基酸等营养成分,促进多糖合成。利用液体发酵技术,以沛县黄皮牛蒡作为培养基,液体培养杏鲍菇,通过响应面试验优化单因素,采用水提醇沉法提取发酵液多糖,经Sevag法纯化后,用苯酚-硫酸法检测多糖含量,利用高效液相色谱法检测多糖中单糖组成。结果表明,当培养条件为沛县黄皮牛蒡含量占总装液量的3%,温度28℃,装液量100 mL时,得到多糖提取量为2.41 mg/mL。发酵液多糖由甘露糖、葡萄糖醛酸、半乳糖醛酸、葡萄糖、半乳糖、木糖和阿拉伯糖组成,其中葡萄糖占比最高。

Peixian yellow burdock is rich in nutrients,which can effectively use the sugars,amino acids and other nutrients in Pleurotus eryngii to promote polysaccharide synthesis.In this paper,Pleurotus eryngii was cultured by liquid fermentation technology with burdock as the medium.The single factor was optimized by response surface test.The polysaccharide was extracted by water extraction and alcohol precipitation method.After purification by sevag method,the polysaccharide content was detected by phenol sulfuric acid method,and the monosaccharide composition in the polysaccharide was detected by HPLC.The experimental results showed that when the culture conditions were that the content of Peixian yellow burdock accounted for 3%of the total liquid volume,the temperature was 28℃and the liquid volume was 100 mL,it was the best scheme.The extraction amount of polysaccharide was 2.41 mg/mL.The polysaccharide of fermentation broth was composed of mannose,glucuronic acid,galacturonic acid,glucose,galactose,xylose and arabinose,of which glucose accounts for the highest proportion.