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| 一株产白藜芦醇真菌的分离及培养 | |
| 引用本文： | 唐永红,姚茂君,曹庸,卢成英,黄早成.一株产白藜芦醇真菌的分离及培养[J].食品与发酵工业,2007,33(4):30-33. |
| 作者姓名： | 唐永红 姚茂君 曹庸 卢成英 黄早成 |
| 作者单位： | 1. 吉首大学生物资源与环境科学学院,湖南吉首,416000;湖南省林产化工工程重点实验室,湖南张家界,427000 2. 湖南省林产化工工程重点实验室,湖南张家界,427000 3. 湖南省林产化工工程重点实验室,湖南张家界,427000;华南农业大学食品学院,广东广州,510642 |
| 摘 要： | 在虎杖组织培养过程中分离出1株真菌,对其发酵液提取物进行TLC和HPLC分析证明,该菌株能产生白藜芦醇,并对其培养条件及白藜芦醇积累特性进行了初步研究。结果表明,培养时间、温度、pH值、接种量对白藜芦醇积累均有较大影响。通过单因素和正交试验得到最佳培养条件为:20g/L蔗糖、2g/LNH4NO3、自然pH值(6.8～7.0)、温度为28℃、培养时间7d、接种量为培养基装液量的10%,转速100r/min,其白藜芦醇含量约为39.58μg/L。 |
| 关 键 词： | 白藜芦醇 真菌 分离 培养条件 积累特性 |
| 修稿时间： | 10 12 2006 12:00AM |
Study on the Isolation and Culture of a Resveratrol-producing Fungus |
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| Tang Yonghong,Yao Maojun,Cao Yong,Lu Chengying,Huang Zaocheng.Study on the Isolation and Culture of a Resveratrol-producing Fungus[J].Food and Fermentation Industries,2007,33(4):30-33. | |
| Authors: | Tang Yonghong Yao Maojun Cao Yong Lu Chengying Huang Zaocheng |
| Affiliation: | College of Biological Resources and Environmental Sciences, Jishou University, Jishou, Hunan 416000, China; Key Laboratory for Forest Products and Chemical Industry Engineering of Hunan, Zhangjiajie, Hunan 427000, China;College of Food Science, South China Agricultural University, Guangzhou , Guangdong 510642,China |
| Abstract: | A fungus was separated from the tissue cultural processes of Polygonum cuspidatum and the zymotic extracts were analyzed by TLC and HPLC.We found that the fungus which is B-39 can produce resveratrol.The cultural optimum conditions and the resveratrol-accumulating characteristics were studied and the results showed that the cultural time,temperature,pH and inoculums had more influence among other factors.The optimization of cultural substrates and conditions were suggested by one-factor and orthogonal tests that the optimum cultural substrates were:saccharine 20 g/L,NH4NO4 2 g/L,the optimum cultural conditions were :pH 6.8~7.0,28 ℃,7 d,initial inoculums 10 %,rotational speed 100 r/min and the content of resveratrol in the fungus was determined as 39.58μg/L by HPLC. |
| Keywords: | resveratrol fungi isolation cultural conditions accumulating characteristics |
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