党参茎叶液体发酵条件优化及成分变化分析.pdfVIP

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党参茎叶液体发酵条件优化及成分变化分析

月荣姜霞赵俊禧杜晨晖王璞李伟詹海仙*

渊山西中医药大学中药与食品工程学院山西晋中030619冤

摘要：该试验以灵芝菌（）为菌种发酵党参茎叶，以多糖含量为响应值，通过单因素及响应面试验对党参茎叶液

体发酵条进行优化，并对发酵前后的党参茎叶成分变化进行分析。结果表明，党参茎叶液体发酵的最佳条为发酵时间6.5d、料液

比7.5颐100（g颐mL）、培养基初始pH值8，在此条件下测得发酵党参茎叶粗多糖含量为37.59mg/g。与发酵前相比，发酵党参茎叶中粗多

糖含量增加115.32%，总皂苷含量降低56.22%，总黄酮含量降低77.33%。

关键词：党参茎叶；液体发酵；灵芝菌；工艺优化；成分

图分类号：TS261文章编号：0254-5071（2024）02-0232-06doi:10.11882/j.issn.0254-5071.2024.02.036

引文格式：张月荣，姜霞，赵俊禧，等.党参茎叶液体发酵条件优化及成分变化分析[J].中国酿造，2024，43（2）：232-237.

ZHANGYuerong,JIANGXia,ZHAOJunxi,DUChenhui,WANGPu,LIWei,ZHANHaixian*

Inthisexperiment,usingasstrain,thestemsandleavesofwerefermented,usingpolysaccharidecontentas

responsevalue,theliquidfermentationconditionsofstemsandleavesofwereoptimizedbysinglefactorandresponsesurfaceexperi-

ments,andthechangesofstemsandleavesofcompositionbeforeandafterfermentationwereanalyzed.Theresultsshowedthattheoptimal

liquidfermentationconditionsforstemsandleavesofwerefermentationtime6.5d,solidtoliquidratio7.5颐100(g颐ml),andthemedium

initialpH8.Undertheseconditions,thecontentofcrudepolysaccharideinthefermentedstemsandleavesofwas37.59mg/g.Compared

withbeforefermentation,thecrudepolysaccharidecontentinthefermentedstemsandleavesofincreasedby115.32%,thetotalsaponins

contentdecreasedby56.22%,andthetotalflavonoidscontentdecreasedby77.33%.

stemsandleavesof;liquidfermentation;;optimizationprocess;ingredients