响应面法优化黄芪固体发酵工艺
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摘要
以黑曲霉为发酵菌种,黄芪粗多糖含量为响应值,确定黄芪固体发酵的最佳工艺。在单因素试验的基础上,以发酵温度、发酵时间、接种量为响应因素,以黄芪粗多糖含量为响应值,利用Box-Behnken中心组合方法进行三因素三水平试验设计,进行响应面分析。结果表明:影响黄芪粗多糖含量的因素主次顺序为发酵温度、发酵时间和接种量,最佳发酵工艺条件为:发酵时间7.3 d,发酵温度28.5℃,接种量5%,在此条件下进行验证试验,粗多糖平均含量为84.74 mg/g,低于预测值1.57%。该工艺对黄芪粗多糖固体发酵优化效果显著,为黄芪的进一步开发利用提供了试验依据。
To determine the optimal conditions of solid fermentation of the Astragalus polysaccharides by Aspergillus niger. On the basis of single factor experiments,a three-factors three-levels Box-Behnken central composite design was utilized. On the mathematical modeling for polysaccharides content as response to fermentation time,fermentation temperature and inoculum concentration,followed by responses surface analysis of the relationship between the variables. The results showed that the factors influencing the content of Astragalus polysaccharides were fermentation temperature,fermentation time and inoculum concentration. The optimal fermenting conditions were as follows:fermentation time was 7.3 d,fermentation temperature was28.5 ℃,inoculum concentration was 5 %. Under such conditions,the actual average content after experiment was 84.74 mg/g,lower than estimated content 1.57 %. The optimization of solid fermentation of Astragalus polysaccharides was obvious,which provide the certain experimental basis for deep research of Astragalus.
To determine the optimal conditions of solid fermentation of the Astragalus polysaccharides by Aspergillus niger. On the basis of single factor experiments,a three-factors three-levels Box-Behnken central composite design was utilized. On the mathematical modeling for polysaccharides content as response to fermentation time,fermentation temperature and inoculum concentration,followed by responses surface analysis of the relationship between the variables. The results showed that the factors influencing the content of Astragalus polysaccharides were fermentation temperature,fermentation time and inoculum concentration. The optimal fermenting conditions were as follows:fermentation time was 7.3 d,fermentation temperature was28.5 ℃,inoculum concentration was 5 %. Under such conditions,the actual average content after experiment was 84.74 mg/g,lower than estimated content 1.57 %. The optimization of solid fermentation of Astragalus polysaccharides was obvious,which provide the certain experimental basis for deep research of Astragalus.
引文
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[13]赵强强,韩丽,潘媛,等.黄芪中黄芪多糖含量的测定[J].中国现代中药,2011,13(7):29-31
[14]尚利明.黄芪多糖的发酵提取工艺优化及其对小鼠树突状细胞体外成熟的影响[D].北京:中国农业科学院,2014
[2]吴梅,谭睿.黄芪多糖的研究进展[J].川北医学院学报,2013,28(1):17-22
[3]朱振元,丁丽娜,姚强,等.黄芪渣中国拟青霉固体培养及发酵产物分析[J].食品研究与开发,2012,33(2):171-173
[4]朱振元,代丽翠,刘晓翠,等.黄芪渣虫草发酵产物的毒性实验研究[J].食品研究与开发,2014,35(2):95-98
[5]阮鸣,张李阳,喻斌,等.黄芪双向性固体发酵过程中黄芪甲苷的转化研究[J].中药材,2010,33(3):339-343
[6]阮鸣.不同药(食)用真菌固体发酵对黄芪中黄芪甲苷的影响[J].中草药,2011,42(7):1421-1424
[7]刘锋.黄芪药渣固体发酵条件优化[D].合肥:安徽农业大学,2015
[8]陈华.固体发酵黄芪药渣工艺条件优化[D].合肥:安徽农业大学,2016
[9]金灿,周晋,崔培梧,等.曲霉转化中药材的研究进展[J].湖南中医药大学学报,2016,36(6):89-92
[10]Somdatta G,Shyamal G,Subrata C.Reliability analysis of structures by iterative improved response surface method[J].Structural safety,2016,60:56-66
[11]廖霞,杨小兰,李瑶,等.响应面实验优化复凝聚法制备槲皮素微胶囊工艺及其理化性质[J].食品科学,2016,37(22):20-27
[12]陈丽艳,张迎,金爽,等.黄芩经侧耳菌和黑曲霉发酵后黄酮类成分的变化[J].中国实验方剂学杂志,2011,17(5):63-65
[13]赵强强,韩丽,潘媛,等.黄芪中黄芪多糖含量的测定[J].中国现代中药,2011,13(7):29-31
[14]尚利明.黄芪多糖的发酵提取工艺优化及其对小鼠树突状细胞体外成熟的影响[D].北京:中国农业科学院,2014