黑芝菌发酵产生胞外多糖的工艺优化及其抗氧化活性

doi:10.3969/j.issn.1004-1524.2018.11.18

浙江农业学报 ›› 2018, Vol. 30 ›› Issue (11): 1938-1945.DOI: 10.3969/j.issn.1004-1524.2018.11.18

黑芝菌发酵产生胞外多糖的工艺优化及其抗氧化活性

王储炎¹, 程俊文^2,3, 祝超¹

1.合肥学院生物与环境工程系,安徽合肥 230601;
2.浙江省林业科学研究院,浙江杭州 310023;
3.浙江省森林食品研究重点实验室,浙江杭州 310023

收稿日期:2017-12-06 出版日期:2018-11-25 发布日期:2018-12-21
作者简介:王储炎(1982—),男,安徽安庆人,博士,副教授,主要从事食品加工和功能性食品方面的研究。E-mail: honghuyan@sina.com
基金资助:
国家自然科学基金青年基金(31501815);安徽省自然科学基金(1808085MC91);安徽省高校自然科学基金(KJ2016A601)

Optimization of extracellular polysaccharide production from Fructificatio amaurodermatis Rudae by liquid submerged fermentation and its antioxidant activity

WANG Chuyan¹, CHENG Junwen^2,3, ZHU Chao¹

1. Department of Biological and Environmental Engineering, Hefei University, Hefei 230601, China;
2. Zhejiang Academy of Forestry, Hangzhou 310023, China;
3. Key Laboratory of Forest Food of Zhejiang, Hangzhou 310023, China

Received:2017-12-06 Online:2018-11-25 Published:2018-12-21

摘要/Abstract

摘要： 以黑芝菌为菌种,采用液体深层发酵技术生产胞外多糖。在单因素试验基础上,选择蔗糖、酵母粉、发酵时间3因素作为影响因子,通过响应面法来优化多糖的发酵工艺,采用体外清除自由基法来研究多糖的抗氧化活性。结果表明,黑芝菌产生胞外多糖的最佳发酵条件为蔗糖20.6 g·L^-1,酵母粉11.2 g·L^-1,发酵时间6 d,多糖产量预测值可达到237.35 mg·L^-1,验证值为236.83 mg·L^-1,与预测值接近。抗氧化活性结果表明,胞外多糖对DPPH自由基和羟基自由基均有较强的抑制作用,随着多糖浓度的增大,其抑制作用越来越强。该研究可为液体发酵生产胞外多糖的综合开发利用提供一定的理论依据。

关键词: 黑芝菌, 液体深层发酵, 胞外多糖, 响应面法

Abstract: In this paper, Liquid submerged fermentation technology was used to produce extracellular polysaccharide by using Fructificatio amaurodermatis Rudae strains. On the basis of single factor test, sucrose, yeast powder and fermentation time were used as impact factors, polysaccharide yield was used as response value, and extracellular polysaccharide fermentation was optimized by response surface analysis. The results showed that the optimal fermentation condition of F. amaurodermatis Rudae were as follows: sucrose 20.6 g·L^-1, yeast powder 11.2 g·L^-1 and fermentation time 6 d. In this fermentation condition, the theoretical content of extracellular polysaccharide was 237.35 mg·L^-1, and the actual value was 236.83 mg·L^-1, which was agreed with the theoretical value. Extracellular polysaccharide had strong inhibitory effect on DPPH radical and hydroxyl radical, and its inhibitory effect became stronger with the increase of polysaccharide concentration. This study provided a theoretical basis for the comprehensive development and utilization of extracellular polysaccharide produced by liquid fermentation.

Key words: Fructificatio amaurodermatis Rudae, liquid submerged fermentation, extracellular polysaccharide, response surface methodology

中图分类号:

TQ920.6

王储炎, 程俊文, 祝超. 黑芝菌发酵产生胞外多糖的工艺优化及其抗氧化活性[J]. 浙江农业学报, 2018, 30(11): 1938-1945.

WANG Chuyan, CHENG Junwen, ZHU Chao. Optimization of extracellular polysaccharide production from Fructificatio amaurodermatis Rudae by liquid submerged fermentation and its antioxidant activity[J]. , 2018, 30(11): 1938-1945.

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黑芝菌发酵产生胞外多糖的工艺优化及其抗氧化活性

Optimization of extracellular polysaccharide production from Fructificatio amaurodermatis Rudae by liquid submerged fermentation and its antioxidant activity

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