Study on Analysis of Chemical Components in Schizophyllum commune Fermentation Broth and Its Anti-anoxia Effect

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (7): 320-323.

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Study on Analysis of Chemical Components in Schizophyllum commune Fermentation Broth and Its Anti-anoxia Effect

HAO Li-Min, XING Xin-Hui, ZHANG Yan-Kun, LI Zheng, MU Jun, WU Tian-Yi

1.Department of Chemical Engineering,Tsinghua University, Beijing 100084;2.Institute of Hygiene and Environmental Medicine, Academy of Military Medicine Science, Tianjin 300050, China;3.Beijing University of Chemical Technology, Beijing 100029, China;4.Quartermaster Institute, General Logistics Department, People’s Liberation Army, Beijing 100010, China; 5.Qinghai High Altitude Medical Institute, Xining 810012, China

Online:2007-07-15 Published:2011-10-24

Abstract

Abstract: The hermetic experiment indicated that the anti-anoxia effect of Schizophyllum commune fermentation broth (SCFB) was significant (p<0.01). The analysis of the chemical components in the broth revealed that the total saccharides of SCFB is 13.3% (glucose 10.08%, maltose 3.34% and trace fructose and lactose), the total acidity is 1.38% (lactic acid 0.96%, tartaric acid 0.42%, trace amounts of citric acid and malic acid), and protein is 2.98%. The content of the 14 kinds of free amino acid in SCFB is 320.7 mg/100 ml and the total content of the 16 kinds of amino acid is 641.0 mg/100 ml including 7 kinds of essential amino acids. Phenolic matter and fat are also identified in SCFB, but there is no saponin, flavornoid or alkaloid present. The extraction and deposition by ethanol of SCFB are also capable of significantly resisting anoxia (p<0.01). Compared with SCFB, the ethanol extract show more stronger anti-anoxia effect. (p<0.05). It is concluded that the efficient components of SCFB with anti- anoxia function might be a kind of polar substance capable of dissolving better in ethanol.

Key words: Schizophyllum commune fermentation broth, chemical components, analysis, anti-anoxia

HAO Li-Min, XING Xin-Hui, ZHANG Yan-Kun, LI Zheng, MU Jun, WU Tian-Yi. Study on Analysis of Chemical Components in Schizophyllum commune Fermentation Broth and Its Anti-anoxia Effect[J]. FOOD SCIENCE, 2007, 28(7): 320-323.

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Study on Analysis of Chemical Components in Schizophyllum commune Fermentation Broth and Its Anti-anoxia Effect

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