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当前位置: 首页 > 文章 > 基于牛蒡根的灵芝固体发酵菌质化学成分的初步分析 中国食用菌 2019,38 (3) 44-49
Position: Home > Articles > Analysis on Chemical Constituents in the Fungal Substance by Solid Fermentation of Ganoderma lingzhi based on Burdock Root Edible Fungi of China 2019,38 (3) 44-49

基于牛蒡根的灵芝固体发酵菌质化学成分的初步分析

作  者：
张命龙;杨秋玲;阚慧建;王志宏;陈智勇;彭密军
单  位：
广东省测试分析研究所广东省分析测试技术公共实验室;中山业成生物科技有限公司;广东中测食品化妆品安全评价中心有限公司
关键词：
灵芝;牛蒡根;固体发酵;多糖;三萜酸,核苷
摘  要：
以牛蒡根为发酵基质,初步探究灵芝固体发酵所获菌质中多种化学成分的变化.利用可见分光光度计、高效液相色谱仪及定氮仪等测定了牛蒡根原药材和牛蒡根灵芝菌质中多糖、总三萜酸、总黄酮、核苷及蛋白质含量,并进行HPLC指纹图谱分析.牛蒡根经灵芝菌丝体发酵后,多糖含量由9.94%降低至2.76%,总三萜酸含量从无升高至0.14 mg·g-1,总黄酮含量由3.47%降低至0.34%,4种核苷总量由861.05 μg·g-1升高到1 113.49μg·g-1,且新合成了腺苷,蛋白质含量由13.38%升高至17.28%.HPLC指纹图谱显示牛蒡根在灵芝发酵前后化学成分差异较大.灵芝固体发酵使牛蒡根多糖和黄酮含量降低,核苷和蛋白质含量升高,并新产生三萜酸和腺苷,具有明显的生物转化作用.
译  名：
Analysis on Chemical Constituents in the Fungal Substance by Solid Fermentation of Ganoderma lingzhi based on Burdock Root
作  者：
ZHANG Ming-long;YANG Qiu-ling;KAN Hui-jian;WANG Zhi-hong;CHEN Zhi-Yong;PENG Mi-jun;Guangdong Provincial Public Laboratory of Analysis and Testing Technology, Guangdong Institute of Analysis;GDZC Food and Cosmetics Safety Test Center Co.Ltd.;Zhongshan Yecheng Biotech Co.Ltd.;
关键词：
Ganoderma lingzhi;;burdock root;;solid fermentation;;polysaccharides;;triterpenic acids;;nucleosides
摘  要：
The various constituents in the fungal substance obtained by solid fermentation of Ganoderma lingzhi mycelium were investgated, using burdock root as the culture medium. In this experiment, polysaccharides, triterpenic acids, flavonoids, nucleosides, protein in the burdock root and burdock root-G. lingzhi fermentation fungal substance were determined by spectrophotometer, high performance liquid chromatography and nitrogen analyzer respectively. HPLC fingerprint was also applied to observe difference for some unknown constituents. After fermentation, compared with crude burdock root, the content of polysaccharides reduced from 9.94% to 2.76%, triterpenic acids reached to 0.14 mg·g~(-1) innovatively, total flavonoids decreased from3.47% to 0.34%, and four nucleosides increased from 861.05 μg·g~(-1) to 1 113.49 μg·g~(-1), furthermore adenosine was newly synthesised in the fungal substance, the protein increased from 13.38% to 17.28%. HPLC fingerprint showed evident difference of chemical constituents before and after solid fermentation of G. lingzhi. Burdock root-G. lingzhi is fermented before and after has significant bioconversion effect, resulting in the decrease of polysaccharides and flavonoids, the increase of nucleosides and proteins, furthermore original emergence of adenosine and triterpenic acids.

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