响应面法优化樟芝液态发酵产Antrodin C

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%。

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

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).