响应面法优化樟芝液态发酵产Antrodin C

doi:10.7506/spkx1002-6630-201211040

食品科学 ›› 2012, Vol. 33 ›› Issue (11): 185-189.doi: 10.7506/spkx1002-6630-201211040

响应面法优化樟芝液态发酵产Antrodin C

夏永军，张贤芳，许赣荣*

江南大学生物工程学院，工业生物技术教育部重点实验室

出版日期:2012-06-15 发布日期:2012-07-27

Optimization of Medium Components for Antrodin C Production by Antrodia camphorata Using Response Surface Methodology

XIA Yong-jun，ZHANG Xian-fang，XU Gan-rong*

(Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China)

Online:2012-06-15 Published:2012-07-27

摘要/Abstract

摘要： 分析樟芝液态发酵菌丝体中的活性代谢产物Antrodin C，并以此化合物为目标，采用Plackett-Burman设计和Box-Behnken中心组合响应面分析，对樟芝液态发酵产Antrotin C培养基进行统计学筛选和优化。结果表明：葡萄糖、黄豆粉和MgSO4对Antrodin C的合成影响最为显著。在葡萄糖 72.0g/L、黄豆粉 5.91g/L、MgSO4 0.614g/L时，樟芝液态发酵产Antrodin C最大预测值为178.59mg/L。验证实验Antrodin C实际产量达到(177.83±0.32)mg/L，表明实验建立的模型能较好地预测实际发酵产Antrodin C情况。通过对培养基的优化，樟芝液态发酵Antrodin C产量比优化前(95.72mg/L)提高了85.8%。

关键词: 樟芝, 液态发酵, Antrodin C, 鉴定, Plackett-Burman, 响应面

Abstract: The bioactive compound antrodin C was analyzed in the mycelia of A. camphorata in submerged fermentation. The fermentation medium for antrodin C production was optimized using Plackett-Burman design and response surface methodology. The results showed that glucose, soybean powder flour and MgSO4 were the major factors that influence the production of antrodin C. Box-Behnken design and response surface analysis were used to determine the optimal response value of the major factors. A quadratic regression model was established. Based on response surface analysis of the mathematical model, the optimal culture medium composition was determined as glucose 72.0 g/L, soybean flour 5.91 g/L and MgSO4 0.614 g/L. The predicted yield of antrodin C was 178.59 mg/L. After cultivation under the optimal conditions for 7 days, the content of antrodin C reached up to (177.83 ± 0.32) mg/L, which was 85.8% higher than before the optimization (95.72 mg/L).

Key words: Antrodia camphorata, submerged fermentation, antrodin C, identification, Plackett-Burman, response surface methodology

中图分类号:

Q815

夏永军，张贤芳，许赣荣. 响应面法优化樟芝液态发酵产Antrodin C[J]. 食品科学, 2012, 33(11): 185-189.

XIAYong-jun，ZHANGXian-fang，XUGan-rong. Optimization of Medium Components for Antrodin C Production by Antrodia camphorata Using Response Surface Methodology[J]. FOOD SCIENCE, 2012, 33(11): 185-189.

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响应面法优化樟芝液态发酵产Antrodin C

Optimization of Medium Components for Antrodin C Production by Antrodia camphorata Using Response Surface Methodology

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