绿色木霉发酵黄芪对黄酮提取率的影响研究

绿色木霉发酵黄芪对黄酮提取率的影响研究(10500字)
摘 要：为了提高黄芪中黄酮提取率，采用微生物固体发酵方法，研究绿色木霉发酵对黄芪黄酮提取率的影响因素如：黄芪与麦麸的比例、葡萄糖添加量、豆饼粉添加量、固水比、初始pH值、菌龄、接种量、装量、发酵周期等发酵条件，并采用正交试验对发酵条件进行了优化。结果表明，适宜的发酵条件为黄芪麦麸比例为80:18，葡萄糖添加量为0.5%（w/w），豆饼粉添加量为0.5%（w/w），固水比为：1:0.6（w/v），初始pH值为5.5，菌龄为3 d，接种量为10%，装量为20 g/250mL，发酵周期为7 d。在此条件下发酵料中黄芪黄酮含量最高达到0.0978%，提取率是未经发酵黄芪的276.3%。
关键词：黄芪：黄酮：固体发酵：提取率

Effects of extraction rate of Astragalus Flavonoids by Trichoderma Viride Fermentation
Abstract：In order to increase the extraction rate of Astragulus Flavonoids , The effects of fermentation conditions such as the ratio of Astragalus and wheat bran , the proportion of glucose, Soybean powders，the ratio of materials and water，fermentation period, initial pH value, seed age, the quantity of inoculation, and loading volume. The results shows that the optimum fermentation conditions were as flowed: the ratio of Astragalus and wheat bran was 80:18 , glucose content was 0.5%(w/w), Soybean powders was 0.5%(w/w),the ratio of materials and water was 1:0.6 (w/v) ，fermentation period was 7 d, initial pH value was 5.5, seed age was 3d, the quantity of inoculation was 10%, and loading volume was 20 g/250mL. Under those conditions the extracting rate of flavonoids was 276.3% than that of non-fermentation.
Key words: Astragalus mongholicus; flavonoids; Solid fermentation; extraction