裂褶菌发酵液化学成分分析及其抗缺氧效果研究  

Study on Analysis of Chemical Components in Schizophyllum commune Fermentation Broth and Its Anti-anoxia Effect

作　　者：郝利民[1] 邢新会[1] 张延坤[2] 李政[3] 穆军[4] 吴天一 

机构地区：[1]清华大学化学工程系,北京100084 [2]军事医学科学院卫生学环境医学研究所,天津300050 [3]北京化工大学,北京100029 [4]总后勤部军需装备研究所,北京100010 [5]青海高原医学研究院,青海西宁810012

出　　处：《食品科学》2007年第7期320-323,共4页Food Science

基　　金：总后军需物资油料部资助项目

摘　　要：本实验对裂褶菌发酵液的抗缺氧作用进行了研究。研究表明,裂褶菌发酵液具有显著的抗缺氧效果(p<0.01)。对其化学成分的定性和定量分析结果显示,裂褶菌发酵液中总糖含量为13.3%,其主要成分葡萄糖的含量为10.08%,其次为麦芽糖以及微量的果糖与乳糖。总酸含量为1.38%,其主要成分乳酸的含量为0.96%,其次为酒石酸以及微量的柠檬酸和苹果酸等有机酸成分。蛋白质含量为2.98%;发酵液中14种游离氨基酸的总含量为320.7mg/100ml;总氨基酸含量为641.0mg/100ml,蛋白水解液中含16种氨基酸,包括7种人体必需氨基酸。裂褶菌发酵液中还含有酚性物和微量油脂等化学物质,不含皂甙类、黄酮类和生物碱类物质。发酵液用乙醇进行提取,其乙醇提取物和乙醇不溶物均具有抗缺氧功能(p<0.01),而乙醇提取物的抗缺氧效果明显高于原发酵液(p<0.05)。初步判断,裂褶菌发酵液中的抗缺氧有效成分为一类具有一定极性的醇溶性代谢物质。The hermetic experiment indicated that the anti-anoxia effect of Schizophyllum commune fermentation broth （SCFB） was significant （p〈0.01）. The analysis of the chemical components in the broth revealed that the total saccharides of SCFB is 13.3% （glucose 10.08%, maltose 3.34% and trace fructose and lactose）, the total acidity is 1.38% （lactic acid 0.96%, tartaric acid 0.42%, trace amounts of citric acid and malic acid）, and protein is 2.98%. The content of the 14 kinds of free amino acid in SCFB is 320.7 mg/100 ml and the total content of the 16 kinds of amino acid is 641.0 mg/100 ml including 7 kinds of essential amino acids. Phenolic matter and fat are also identified in SCFB, but there is no saponin, flavornoid or alkaloid present. The extraction and deposition by ethanol of SCFB are also capable of significantly resisting anoxia （p 〈 0.01）. Compared with SCFB, the ethanol extract show more stronger anti-anoxia effect. （p〈0.05）. It is concluded that the efficient components of SCFB with antianoxia function might be a kind of polar substance capable of dissolving better in ethanol.

关 键 词：裂褶菌发酵液 化学成分 分析 抗缺氧 

分 类 号：TS201.3[轻工技术与工程—食品科学]