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枇杷叶内生菌与金龟子绿僵菌对熊果酸的生物转化研究

Transformation of Ursolic Acid by Endophytic Fungus in Loquat Leaf and Metarhizium anisopliae

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【作者】 李晓青陈燕琼欧阳文肖苏尧陈海燕邱益池曹庸

【Author】 LI Xiao-qing,CHEN Yan-qiong,OUYANG Wen,XIAO Su-Yao,CHEN Hai-yan,QIU Yi-chi,CAO Yong(College of Food Science,South China Agricultural University,Guangzhou 510642,China)

【机构】 华南农业大学食品学院

【摘要】 本研究旨在利用微生物对熊果酸进行生物转化,以期对其结构进行修饰。首先从六种枇杷叶中筛选内生菌,将筛选到的内生菌对熊果酸进行转化实验,其中窄叶、解放钟和茂木三种枇杷叶中分离到的枇杷叶内生菌1对熊果酸有明显转化作用,并得到萜类物质;其次利用金龟子绿僵菌和熊果酸的共同发酵培养得到一种白色针状晶体,它的熔点为202~205℃,高温易溶于甲醇,并对此晶体的结构进行了初步研究。

【Abstract】 This research studied the transformation of ursolic acid by some microorganism in order to modify its structure.Through the incubation of ursolic acid with the endophytic fungus isolated from six different kinds of loquat leaves,the loquat leaf endophytic fungus1 founded in loquat leaf Narrow leaf,Jiefangzhong and Mogi can transform the ursolic acid to a Terpenoid compound.By incubation of ursolic acid with metarhizium anisopliae,a acicular crystal was obtained with the melting point being of 202~205 ℃ and high solubility in methanol.The crystal was then preliminarily analyzed.

  • 【文献出处】 现代食品科技 ,Modern Food Science and Technology , 编辑部邮箱 ,2012年05期
  • 【分类号】TQ920.6
  • 【被引频次】4
  • 【下载频次】264
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