食品科学 ›› 2011, Vol. 32 ›› Issue (2 ): 28-31.doi: 10.7506/spkx1002-6630-201102007

• 工艺技术 • 上一篇    下一篇

微生物酶解破壁提制葛根黄酮的工艺

王星敏1,2,殷钟意1,郑旭煦1,张渝文1,曾乐1   

  1. 1.重庆工商大学环境与生物工程学院 2. 重庆大学资源及环境科学学院
  • 收稿日期:2010-04-02 修回日期:2010-12-05 出版日期:2011-01-25 发布日期:2011-01-10
  • 通讯作者: 王星敏 E-mail:wxm0826@ctbu.edu.cn
  • 基金资助:

    重庆市科技攻关项目(cstc,2010AC1061);重庆市教委科技项目(cqjwKJ100708)

Microbial Fermentation for Cell Disruption in Combination with Ultrasonic Treatment for the Extraction of Total Flavonoids from Pueraria lobata Tubers

WANG Xing-min1,2,YIN Zhong-yi1,ZHENG Xu-xu1,ZHANG Yu-wen1,ZENG Le1   

  1. 1. College of Environmental and Biological Engineering, Chongqing Technology and Business University, Chongqing 400067,
    China;2. College of Resources and Environmental Science, Chongqing University, Chongqing 400033, China
  • Received:2010-04-02 Revised:2010-12-05 Online:2011-01-25 Published:2011-01-10
  • Contact: WANG Xing-min E-mail:wxm0826@ctbu.edu.cn

摘要:

采用生物酶促发酵降解葛根废渣的植物组织,有效提取葛根黄酮,通过高效液相色谱法测定黄酮的含量,优选出发酵菌种,对比葛渣不同处理方式,对接种量、培养基质和不同工艺参数等进行优化,并采用超声波萃取得到葛根黄酮粗品。结果表明:黑曲霉好氧发酵处理葛根废渣3.5g、添加辅料豆粕1.0g、葛根废渣质量与水的体积比1:20(g/mL)、黑曲霉接入量5%、pH5、在30℃发酵60h,测得葛根黄酮含量为3.769μg/mL;经超声波协同处理5min 后,葛根黄酮质量浓度为5.204μg/mL,经分离、蒸馏后获得葛根黄酮粗品2.974mg/g。

关键词: 酶促反应, 葛根黄酮, 破壁, 葛根废渣

Abstract:

Some enzymes produced during mold fermentation degrade the tissue structures of the residue left after the extraction of starch from Pueraria lobata tubers to facilitate total flavonoids extraction. On the basis of the fact, the development of a method for the extraction of total flavonoids from the residue left after starch extraction using mold fermentation and subsequent ultrasonic treatment was presented in this work. Aspergillus niger and Trichoderma koningii were separately cultured in Pueraria lobata tuber residue to degrade its tissue structures, and Aspergillus niger was the selected strain according to the release of total flavonoids. The parameters affecting Aspergillus niger fermentation, including oxygen condition, soybean meal amount in the fermentation medium, initial fermentation pH and fermentation temperature were investigated by single factor experiments. Additionally, the combined method was compared with sole Aspergillus niger fermentation and sole ultrasonic treatment. The best Aspergillus niger fermentation process was that Pueraria lobata tuber residue suspended in 20-fold volume of water with the addition of 1.0 g of soybean meal, which was adjusted to pH 5, was inoculated with 5% Aspergillus niger seed culture for 60h fermentation at 30 ℃, and the resulting concentration of total flavonoids in the fermentation broth was determined by HPLC to be 3.769μg/mL, which was increased to 5.204 μ g/mL after 5 min ultrasonic treatment. Subsequently, separation and distillation were sequentially done to obtain a crude product with a total flavonoids content of 2.974 mg/g.

Key words: microbial fermentation for cell disruption, total flavonoids from Pueraria lobata tubers, Pueraria lobata tuber residue left after the extraction of starch

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