不同菌种发酵前后三七药渣中多糖的含量变化

Changes of polysaccharide content in Panax notoginseng residue before and after fermentation with different strains

中文关键词:  三七药渣  多糖  固态发酵

英文关键词:Panax notoginseng residue  polysaccharides  solid fermentation

中文摘要:

      目的 比较三七药渣经过不同菌种固态发酵前后多糖的含量变化, 为三七药渣综合开发利用提供研究基础。方法 培养不同菌种, 制备相应的孢子或菌体悬液。固态发酵三七渣后低温干燥; 通过水提醇沉法提取发酵前后三七药渣中多糖, 并采用Sevag法除蛋白, 用苯酚-硫酸法测定三七药渣发酵前后多糖的含量。结果 固态发酵三七渣后, 单一菌种发酵三七渣后多糖含量最高为巨大芽孢杆菌, 黑曲霉3次之, 多糖含量分别为12.36%和11.65%, 发酵后三七药渣中多糖的含量比发酵前分别提高了5.74%和5.03%; 混合菌种发酵三七渣后多糖含量最高为黑曲霉1和酿酒酵母共同发酵, 多糖含量为14.09%, 发酵后三七药渣中多糖的含比发酵前提高7.47%。结论 采用菌种固态发酵技术发酵三七药渣能提高三七渣中多糖的含量。

英文摘要:

      Objective To provide research basis for the comprehensive development and utilization of the residue of Panax notoginseng by comparing the content of polysaccharide in the residue of Panax notoginsen before and after solid fermentation with different strains. Methods Different kinds of bacteria, were cultured and the corresponding spores or suspension of bacteria were prepared. After solid fermentation, the residue of Panax notoginseng was dried at low temperature. Polysaccharides from the residue of Panaxnotoginseng were extracted by water extraction and alcohol precipitation method, and protein was removed by Sevag method. The content of polysaccharides was determined by phenol-sulfuric acid method. Results The highest content of polysaccharide in the residue of Panax notoginsengafter solid fermentation with the single strain was fermented by Bacillus megaterium, followed by Aspergillus niger3, with the content of polysaccharide 12.36% and 11.65% respectively and the the content of polysaccharide in the residue of Panax notoginsengafter fermentation was 5.74% and 5.03% respectively higher than that before fermentation. The highest polysaccharide content after co-fermentation was 14.09%, which was fermented by Aspergillus niger 1 and Saccharomyces cerebriae, which was 7.47% higher than that before fermentation. Conclusion The content of polysaccharide in the residue of Panaxnotoginseng can be increased by solid fermentation.