摘要
旨在研究工业大麻发酵后其CBD和CBDA含量的动态变化,以阐明CBD及CBDA之间的相关性,为高效生产大麻二酚(CBD)原料提供参考。以CBD和CBDA为指标,采用酿酒酵母(Saccharomyces cerevisiae)、植物乳杆菌(Lactobacillus plantarum)、大肠杆菌(Escherichia coli)以及五味子内生细菌WF17(Bacillus subtilis)对工业大麻进行发酵,用HPLC法分析工业大麻发酵前后其CBD及CBDA含量的动态变化。酿酒酵母发酵工业大麻后CBD含量在1 d时达到最大值(3.1161 mg/g)。植物乳杆菌发酵工业大麻后CBD含量在第9天时达到最大值(3.7786 mg/g)。大肠杆菌发酵工业大麻后CBD含量在发酵3 d时达到最大值(3.5502 mg/g)。内生细菌WF17发酵工业大麻后CBD含量在发酵时间为7 d时达到最大值(3.9182 mg/g)。而CBDA含量均在发酵第1天内降低幅度最大。4种发酵菌株均能在一定程度上使发酵工业大麻中CBD的含量显著提高,CBDA含量显著下降,且在工业大麻在发酵过程中可能存在CBDA转化为CBD的过程。因此,发酵技术可以用于工业大麻中CBD的高效生产。
The aim is to study the dynamic changes of CBD and CBDA contents of Cannabis sativa L.after fermentation,clarify the correlation between CBD and CBDA,and provide reference for efficient production of CBD raw materials.With CBD and CBDA as indexes,Cannabis sativa L.were fermented by Saccharomyces cerevisiae,Lactobacillus plantarum,Escherichia coli and endophytic bacterium WF17,respectively.The dynamic changes of CBD and CBDA contents of Cannabis sativa L.before and after fermentation were analyzed by HPLC method.The CBD content reached the maximum value(3.1161 mg/g)on the first day after the fermentation of Cannabis sativa L.by Saccharomyces cerevisiae.The CBD content reached the maximum value(3.7786 mg/g)on the 9th day after Lactobacillus plantarum fermentation of Cannabis sativa L..The content of CBD reached the maximum value(3.5502 mg/g)at 3 d after fermentation of Cannabis sativa L.by Escherichia coli.After the fermentation of Cannabis sativa L.by endophytic bacteria WF17,the CBD content reached the maximum value(3.9182 mg/g)at the fermentation time of 7 days.The content of CBDA decreased the most in the first day of fermentation.All the four fermentation strains could significantly increase the CBD content and decrease the CBDA content in the fermented Cannabis sativa L.to a certain extent,and there might be a process of CBDA to CBD in the fermentation process of Cannabis sativa L..Therefore,fermentation technology can be used for efficient production of CBD in Cannabis sativa L..
作者
关昕
祁可香
李宛儒
张赫
姜硕
吴桐
郑春英
GUAN Xin;QI Kexiang;LI Wanru;ZHANG He;JIANG Shuo;WU Tong;ZHENG Chunying(Engineering Research Center of Agricultural Microbiology Technology,Ministry of Education/Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region/Key Laboratory of Microbiology,College of Heilongjiang Province/School of Life Sciences,Heilongjiang University,Harbin 150080;Heilongjiang Provincial Key Laboratory of Molecular Biology,Harbin 150080)
出处
《中国农学通报》
2023年第21期144-150,共7页
Chinese Agricultural Science Bulletin
基金
黑龙江省现代农业产业技术协同创新体系项目“麻类食品与药物研发协同创新项目”(YYM19STX-1)
黑龙江大学横向项目“工业大麻内生真菌及其次生代谢物提取、分离、鉴定”(NO.21192)。
