荷叶基质灵芝发酵工艺优化及活性成分测定

Optimization of Ganoderma lucidum fermentation process with lotus leaf substrate and determination of active components

研究灵芝以荷叶为主要基质的固态发酵工艺,并测定发酵前后活性成分的含量。通过单因素试验和正交试验,以生物量为检测指标,考察水料比、碳源、氮源及荷叶规格4个因素对灵芝发酵的影响,得出最优培养条件为:水料比3.0∶1,碳源(葡萄糖)10%,氮源(大豆蛋白)4%,七水合硫酸镁0.1 g,磷酸二氢钾0.15 g,荷叶规格40目,发酵温度28℃,发酵时间12 d。发酵后基质中的生物碱含量0.508%、多糖含量4.870%,灵芝酸含量0.720%,可溶性膳食纤维含量3.450%,不溶性膳食纤维含量9.020%,是一种功能食品的良好原料。

Ganoderma lucidum fermentation process with lotus leaf as the main substrate was studied and the content of active components before and after fermentation was determined.Biomass was selected as the detection index,and the effects of water material ratio,carbon source(glucose),nitrogen source(soybean protein)and lotus leaf specification on Ganoderma lucidum fermentation were studied by single factor test and orthogonal test.The results showed that the optimal culture conditions of lotus leaf fermented by Ganoderma lucidum were as follows:water material ratio of 3.0∶1,carbon source(glucose)10%,nitrogen source(soybean protein)4%,magnesium sulfate heptahydrate 0.1 g,potassium dihydrogen phosphate 0.15 g,lotus leaf specification 40 mesh particle size,fermentation temperature 28℃,and fermentation time 12 d.After fermentation,the contents of active components in the substrate were alkaloid 0.508%,polysaccharide 4.870%,ganoderma acid 0.720%,soluble dietary fiber 3.450%and insoluble dietary fiber 9.020%,which was a good raw material for a functional food.