芝芪菌质中化学成分的动态变化  

Study on Content Change of Chemical Constituents in Zhi Qi Fungal Substance

作　　者：阮鸣[1] 张李阳[1] 陈玉胜[1] 饶玉鹏[1] 

机构地区：[1]南京晓庄学院生命科学系药用菌物研究所,江苏南京211171

出　　处：《安徽农业科学》2008年第28期12313-12314,共2页Journal of Anhui Agricultural Sciences

基　　金：南京晓庄学院青年专项自然科学研究项目(2006NXY30)

摘　　要：[目的]探讨不同发酵工艺下芝芪菌质中化学成分的动态变化,验证芝芪菌质的最佳发酵工艺。[方法]对不同发酵天数下芝芪菌质的有效成分多糖、蛋白质及总皂苷进行动态变化研究,绘制动态变化曲线。[结果]第20～25天是发生次生代谢最旺盛的时候。[结论]结合动物免疫学试验结果,确定第20～25天为发酵终点。[ Objective] The research aimed to study the content change of chemical constituents in Zhi Qi fungal substance and verificate optimal fermentation technology. [ Methods] The contents of polysaccharide, protein and total saponins were detenninated in Zhi Qi fungal substance under different ferrnentation days and the changing curves of content were rendered. [ Results] It was found that the 20^th to 25^th fermentation day was the period when secondary metabolism was the most active. [ Conclusion] The 20^th to 25^th fermentation day should be the fermented terminal point with the experimental results of animal immune.

关 键 词：芝芪菌质 多糖 蛋白质 总皂苷 含量变化 双向固体发酵 

分 类 号：S567.3[农业科学—中草药栽培]