灵芝发酵菌丝体中灵芝酸的分离纯化及生物活性检测  

ISOLATION,PURIFICATION AND ANTI-MICROBIAL ACTIVITY OF GANODERIC ACIDS M_1 FROM THE FERMENTED MYCELIA OF GANODERMA LUCIDUM

作　　者：李平作[1] 章克昌[1] 

机构地区：[1]无锡轻工大学生物工程学院,无锡214036

出　　处：《天然产物研究与开发》1999年第4期67-70,共4页Natural Product Research and Development

摘　　要：灵芝深层发酵菌丝体经甲醇提取得到粗灵芝酸,以甲苯:乙酸乙酯:乙酸(12:4:0.5)为展开剂,通过硅胶薄层层析法分离得到三种灵芝酸,命名为M_1,M_2和M_3,其R_f值分别为0.56,0.49,0.17.在优化的硅胶柱层析条件下,即以CH_3OH:CHCl_3=3:97,5:95,1:9为洗脱剂,进行分段洗脱;进样量:硅胶量=1:60;在30m×500mm的层析柱上纯化得到三种灵芝酸.抗菌实验显示,三种四环三萜酸具有抑制大肠杆菌、产气杆菌、肠炎杆菌、金黄色葡萄球菌和枯草芽孢杆菌生长的活性.Crude ganoderic acids extracted from the fermented mycelia was qualified by TLC plates on Silica gel, which was developed with methylbenzene : EtOAc: acetic acid (12:4: 0. 5), and three gander-ic acids named M1, ,M2 and M3 were obtained. Crude ganoderic acids were successfully purified by chro-matography on a column(30 m×500 mm)of Silica gel(C-200)eluted stepwisely with CH3OH:CHCl3 =1:9,5:95 and 1:9 under the ratio of sample:Silica gel of 1:60. The antimicrobial test showed M1, M2,M3 could inhibited the growth of Eschrichia coli, Aerobacter aerogenus,Salmonella enteritidis,Staphyto-coccus aureus,and Bacillicus subtilis.

关 键 词：灵芝 灵芝酸 发酵菌丝体 分离纯化 生物活性 

分 类 号：R284.2[医药卫生—中药学] R282.710.5[医药卫生—中医学]