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通过研究不同磁场强度和作用时间对樟芝菌丝产量以及菌丝三萜产量的影响,探讨了磁场促进樟芝液态发酵的基本规律。通过GC-MS、扫描电镜及红外光谱等手段,对比分析普通液态发酵和磁场辅助液态发酵所得菌丝中生物活性成分、发酵液中挥发性成分、菌丝体微观形貌及三萜化合物成分的差别。结果显示,在磁场强度60 m T,处理36 h条件下,磁场对樟芝菌丝的生长和三萜产量促进作用最强,菌丝产量增长率约23.53%,三萜产量增长率达到28.19%。GC-MS结果显示,普通发酵液和磁场辅助发酵液的挥发性成分基本相同,但含量显著不同。扫描电镜观察结果显示,磁场辅助发酵获得的菌丝体表面形态比普通发酵菌丝更松散。红外光谱表明两种方式产出的三萜化合物成分无明显差别。因此,静磁场辅助液态发酵能够在不降低质量的前提下显著提高樟芝菌丝及三萜的产量。
By studying the effect of different magnetic field intensity and time on the mycelial yield of mycelia and the production of mycelium triterpenoids, the basic law of magnetic field for promoting liquid fermentation of Antrodia camphorata was discussed. By means of GC-MS, SEM and FTIR, the bioactive components, the volatile components in the fermentation broth, the mycelium microstructure and the composition of the triterpene compounds difference. The results showed that under the conditions of 60 m T field strength and 36 h of treatment, the growth of mycelia of Antrodia camphorata and the growth of triterpene were the best, the growth rate of mycelial growth was about 23.53% and the growth rate of triterpenoid was 28.19% . The GC-MS results showed that the volatile components of the common fermentation broth and the magnetic field-assisted fermentation broth were basically the same, but the contents were significantly different. Scanning electron microscopy showed that the surface morphology of the mycelium obtained by magnetic field assisted fermentation was more loose than that of ordinary fermented mycelium. Infrared spectroscopy showed no significant difference between the two triterpenoid compounds. Therefore, static magnetic field-assisted liquid fermentation can significantly increase the production of mycelia and triterpenoids without reducing the quality.