樟芝固态发酵产品活性代谢产物分析  

Study and Analysis on Active Components of Antrodia camphorata by Solid State Fermentation

作　　者：夏永军[1] 李炜疆[1] 许赣荣[1] 

机构地区：[1]江南大学生物工程学院,江苏无锡214122

出　　处：《食品与发酵工业》2011年第8期86-90,共5页Food and Fermentation Industries

摘　　要：对樟芝固态发酵产品的活性成分进行了初步分析。结果显示,樟芝固态发酵产品富含马来酸和琥珀酸衍生物、核苷类化合物、甾醇、多糖、不饱和脂肪酸等多种生理活性物质,与子实体具有一定的相似性。樟芝固态发酵产品含有护肝活性极好的两种化合物Antrodin B和Antrodin C。除此之外还含有腺苷、虫草素和Ergostatrien-3β-ol,含量分别为5.15 mg/g、0.178 mg/g和11.02 mg/g;樟芝固态发酵产品富含樟芝多糖,其中活性β-1,3-D-葡聚糖含量为102.4μg/g;此外,产品不饱和脂肪酸是优势脂肪酸,相对含量为81.96%,主要为亚油酸、油酸。In this paper, preliminary study on the active components of A. camphorata by solid state fermentation is conducted. The results showed that it contains many kinds of active components, including maleic and succinic acid derivatives, adenosine, sterols, polysaccharides and higher fatty acids. The solid state fermentation of A. camphorata have two kinds of liver protective components antrodin B and antrodin C. The content of adenosine, cordycepin, and Ergostatrien-3β-ol in A. camphorata were 5.15 mg/g,0. 178 mg/g and 11.02 mg/g, respectively. In addition, the content of active polysaccharides β-1,3- D-glucan was 102.4 μg/g. Unsaturated fatty acids from the solid state fermentation production was the advantageous fatty acid, and the contents was 81.96 % , in which oleic acid and linoleic acid were the main components.

关 键 词：樟芝 固态发酵 腺苷 Ergostatrien-3β—ol 多糖 不饱和脂肪酸 

分 类 号：TQ914.1[化学工程]