基于双向固体发酵技术的灵青菌质发酵动态变化研究

目的:确定灵芝菌固体发酵青木香的发酵终点,为灵青菌质的制备工艺提供实验依据。方法:运用双向固体发酵技术,青木香与灵芝菌共同发酵后,定期取样,测定基质转化率,并分别采用反相高效液相色谱法和紫外分光光度法测定发酵产物灵青菌质中马兜铃酸Ⅰ和总马兜铃酸的含量。结果:基质转化率、样品中马兜铃酸Ⅰ和总马兜铃酸的含量随发酵时间呈现动态变化:发酵至第28天灵青菌质的基质转化率小幅下降,第28~35天相对稳定,此后又大幅下降;HPLC法测定结果表明,0~28 d马兜铃酸Ⅰ含量基本无变化,28 d后含量开始明显下降;UV法测定结果表明,0~28 d总马兜铃酸的含量保持下降的趋势,28~35 d含量基本保持恒定,35 d后开始上升。结论:灵芝发酵青木香药材的发酵终点基本可判定为第28~35天。双向固体发酵技术可有效地应用于青木香的减毒。

Preliminary Study on the Dynamic Change of Lingqing Fungal Substance by Bidirectional Solid Fermentation

Objective:To determine the fermentative period and provide the experimental basis of preparation technology of Lingqing fungal substance.Methods:The matrix conversion was calculated after Qingmuxiang and Lingzhi had been fermented using biodirectional solid fermentation,then aristolochic acid I and total aristolochic acid were determined by high performance liquid chromatography and ultraviolet spectrophotometry respectively.Results:All detected indexes were changed with the different fermentative time.The matrix conversion decreased slightly until the 28th day,kept stable from 28th to 35th day,then decreased sharply;The content of aristolochic acid I almost unchanged until the 28th day,but it decreased significantly from then;While the content of totalaristolochic acid kept decreasing until the 28th day,almost unchanged from 28th to 35th day,then began to increase.Conclusion:The fermentative period can be judged from the 28th to 35th day.Bidirectional solid fermentation technology can be used on reducing toxicity of Qingmuxiang efficiently.