香菇发酵葛根生产总黄酮的工艺研究  

Optimization of Lentinus edodes Fermentation before Extraction of Total Flavnoids from Radix Puerariae

作　　者：刘金哲[1] 史小青[1] 姚艳飞[1] 王莘[1] 

机构地区：[1]吉林农业大学生命科学学院,吉林长春130118

出　　处：《食品科学》2012年第3期212-214,共3页Food Science

摘　　要：目的:研究香菇发酵葛根对总黄酮得率的影响。方法:通过单因素及正交试验进行培养基筛选及发酵条件优化。结果:总黄酮得率较高的培养基配方(g/100mL)为:玉米粉2、蛋白胨0.2、磷酸二氢钾0.5、硫酸镁0.2;总黄酮得率最佳发酵条件:香菇菌种子液接种量5%、葛根添加量8g/100mL、温度35℃、pH 7、转速150r/min、发酵时间144h。结论:在上述条件下,香菇发酵葛根后总黄酮含量达到2.727mg/g,与对照组(不接香菇)比较含量提高了120.81%。Objective： To determine the effect ofLentinus edodes fermentation on the extraction efficiency of total flavonoids from Radix Puerariae and optimize culture medium ingredients and fermentation conditions. Methods： The optimization of medium ingredients and fermentation conditions was carried out using one-factor-at-a-time and orthogonal array design methods. Results： The optimal medium composition （g/100 mL） consisted of corn meal 2, peptone 0.2, monopotassium phosphate 0.5, and magnesium sulfate 0.2, and the optimal fermentation conditions were inoculum amount of 5%, Radix Puerariae concentration of 8 g/100 mL, fermentation temperature of 35℃, fermentation pH of 7, rotation speed of 150 r/min, and fermentation time of 144 h. Conclusions： Under these conditions, the content of total flavonoids was 2.727 mg/g, which revealed a 120.81% increase compared with the control group （without the inoculation of Lentinus edodes）.

关 键 词：葛根 香菇 总黄酮 共发酵 

分 类 号：Q815[生物学—生物工程]