亮菌固态和液体发酵多糖及其醒酒作用研究

食品科学 ›› 2008, Vol. 29 ›› Issue (5): 324-326.

亮菌固态和液体发酵多糖及其醒酒作用研究

凌庆枝, 袁怀波, 王妮娜, 魏兆军

浙江医药高等专科学校；合肥工业大学生物与食品工程学院；合肥工业大学生物与食品工程学院；合肥工业大学生物与食品工程学院；

出版日期:2008-05-15 发布日期:2011-08-26

Study on Polysaccharides Produced by Solid and Liquid Fermentation of Armillariella tabescens and Its Dispelling Alcohol Effects

LING Qing-Zhi, YUAN Huai-Bo, WANG Ni-Na, WEI Zhao-Jun

1.Zhejiang Pharmaceutical College,Ningbo 315100,China;2.School of Biotecnology and Food Engineering,Hefei University of Technology

Online:2008-05-15 Published:2011-08-26

摘要/Abstract

摘要： 本实验对亮菌在固态、液体两种不同培养基上发酵生长的代谢产物——亮菌多糖进行了研究,以热浸提和冷冻法提取亮菌多糖,苯酚-硫酸法测定亮菌多糖含量,同时进行了亮菌醒酒的动物实验。实验结果表明亮菌固态发酵62d时多糖含量最高,液体发酵5d时多糖含量高于发酵8d;亮菌多糖高、低剂量组均可以显著延长小白鼠对白酒的耐受时间(p<0.05),显著缩短实验小白鼠的醉酒时间(p<0.05),其结果亦优于阳性对照组。实验结果表明亮菌的解酒功效果显著。

关键词: 亮菌, 发酵, 亮菌多糖, 醒酒作用

Abstract: Polysaccharides produced by solid and liquid fermentation of Armillariella tabescens were investigated simultaneously.The polysaccharides were extract by heat extraction and freezing,their contents were assayed with phenol-sulfate method,and the dispelling alcohol effects of the polysaccharides on mouse were studied.It was found out that the polysaccharide content produced by solid fermentation reached maximum after 62 days;the polysaccharide content produced by liquid fermentation for 5 days was higher than for 8 days;Both the high-dose and low-dose Armillariella tabescens polysaccharides groups could significantly prolong mouse’s tolerant time to alcohol(p<0.05),superior to the positive control group.The resut showed that Armillariella tabescens polysaccharides could inhibit the effects of alcohol.

Key words: Armillariella tabescens, fermentation, polysaccharides from Armillariella tabescens, dispellinga lcohol effect

凌庆枝, 袁怀波, 王妮娜, 魏兆军. 亮菌固态和液体发酵多糖及其醒酒作用研究[J]. 食品科学, 2008, 29(5): 324-326.

LING Qing-Zhi, YUAN Huai-Bo, WANG Ni-Na, WEI Zhao-Jun. Study on Polysaccharides Produced by Solid and Liquid Fermentation of Armillariella tabescens and Its Dispelling Alcohol Effects[J]. FOOD SCIENCE, 2008, 29(5): 324-326.

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