摘要
为提高西洋参的经济价值,本研究以西洋参为原料,利用裂褶菌固态发酵西洋参,提高西洋参中活性成分的含量,并对发酵工艺进行优化.本研究以西洋参中总人参皂苷含量为指标,先从 3种裂褶菌菌株中筛选出 2号菌株作为固态发酵西洋参用菌.再对影响裂褶菌西洋参发酵物的总人参皂苷含量的 4个因素(发酵温度、裂褶菌接种量、pH和发酵时间)进行单因素实验.在此结果基础上,利用响应面Box-Behnken试验设计进一步优化裂褶菌固态发酵西洋参工艺,确定优化后的工艺条件为:裂褶菌接种量 10.90%,发酵温度 31℃、发酵时间 10 d,发酵pH5.9.在上述条件下,裂褶菌西洋参发酵物的总人参皂苷含量为 10.28%,粗多糖含量为 12.85%,总黄酮含量为0.67%,均比未发酵西洋参的高.并且大分子人参皂苷Rb1、Rg2 和Re含量降低,小分子人参皂苷Rg1、Rc、Rb2、＞、Rd、Rg3、s-Rh2、r-Rh2 和拟人参皂苷CK含量升高.其中,稀有人参皂苷Rg3、s-Rh2、r-Rh2 和拟人参皂苷CK为新出现皂苷.体外抗氧化实验表明裂褶菌西洋参发酵物的DPPH和ABTS+自由基清除能力的IC50 值分别为31365和 10910 µg/mL,均强于未发酵西洋参.本研究证明了裂褶菌固态发酵西洋参提高了总人参皂苷、粗多糖、总黄酮和稀有人参皂苷的含量,增强了抗氧化能力,为西洋参的开发利用提供数据支持.
Abstract
In order to improve the economic value of Panax quinquefolius L.,this study used Panax quinquefolius L.as raw material to solid state ferment Panax quinquefolius L.by Schizophyllum commune,increased the content of active components in Panax quinquefolius L.,and optimized the fermentation technology.In this study,the total ginsenoside content of Panax quinquefolius L.was used as the indicator.First,strain 2 was selected from three strains of Streptomyces as the solid state fermentation strain for Panax quinquefolius L..Then single factor experiment was conducted on four factors affecting total ginsenoside content.The four factors included:fermentation temperature,inoculation amount of Schizophyllum commune,pH value and fermentation time.On the basis of these results,the technology of solid state fermentation of Panax quinquefolius L.by Schizophyllum commune was further optimized by response surface Box Behnken experimental design.The optimized process conditions were determined as follows:inoculation amount of Schizophyllum commune 10.90%,fermentation temperature 31℃,fermentation time 10 d,pH value 5.9.Under the above conditions,the total ginsenoside content of Panax quinquefolius L.fermented by Schizophyllum commune was 10.28%,the content of crude polysaccharide was 12.85%,and the content of total flavonoids was 0.67%,which were higher than that of unfermented Panax quinquefolius L.,and the contents of macromolecules ginsenoside Rb1,Rg2 and Re decreased,while the contents of micromolecules ginsenoside Rg1,Rc,Rb2,Rd,Rg3,s-Rh2,r-Rh2 and pseudo-ginsenoside CK increased.Among them,rare ginsenoside Rg3,s-Rh2,r-Rh2,and pseudo-ginsenoside CK were new saponins.In vitro antioxidant tests showed that the IC50 values of DPPH and ABTS+ free radicals scavenging ability of the fermented products of Panax quinquefolius L.by Schizophyllum commune were 3165 and 10910 μg/mL,respectively,which were stronger than those of unfermented Panax quinquefolius L..This study proved that the solid state fermentation of Panax quinquefolius L.by Schizophyllum commune increased the contents of total ginsenoside,crude polysaccharide,total flavone and rare ginsenoside,and enhanced the antioxidant capacity,which provided data support for the development and utilization of Panax quinquefolius L..
基金项目
黑龙江省农业科学院创新工程资助项目(CX23GG16-04)
黑龙江省重点研发计划(2022ZX02C13-02)
国家科技期刊平台
NSTL
万方数据