【摘要】 目的优化茯苓发酵罐补料液体发酵的发酵工艺,比较天然茯苓、发酵茯苓、药性发酵茯苓和复合药性发酵茯苓等不同茯苓样品化学成分的差异。方法分别以营养培养基、药性培养基和复合药性培养基为初始发酵培养基,开展茯苓发酵罐补料液体发酵的研究,筛选出最适初始发酵培养基和确定最佳发酵时间。利用茯苓化学成分的理化性质进行提取分离和定量测定。结果添加薏苡仁和枸杞子的复合药性培养基为最适初始发酵培养基,最佳发酵时间为120 h。测定了不同来源茯苓中总糖、多糖、氨基酸、微量元素和灰分的量。结论不同初始发酵培养基对茯苓液体发酵有较大影响,不同来源茯苓间的化学成分有较大差异。更多还原

【Abstract】 Objective To optimize the technique for additional liquid fermentation of Poria cocos in fermentor and to compare the chemical constituents in natural Poria,fermented Poria,medicinal fermented Poria,and compound medicinal fermented Poria.Methods The additional liquid fermentations of Poria cocos in fermentor had been carried out among different initial fermentation media,such as nutrition medium,medicinal medium,and compound medicinal medium.An optimum initial fermentation medium had been screened and an optimum time of additional liquid fermentation had been determined.The chemical constituents from the different sources of Poria had been isolated and detected according to their physicochemical properties.Results The compound medicinal medium with Coicis Semen and Lycii Fructus was an optimum initial fermentation medium,and 120 h was an optimum time of additional liquid fermentation.The total saccharides,polysaccharides,amino acids,trace elements,and ashes in the different sources of Poria had been detected.Conclusion There are considerable influences on liquid fermentation of Poria cocos in different initial fermentation media.There are rather big differences of chemical constituents from the different sources of Poria.更多还原