云芝发酵处理对甘草渣中总黄酮提取的影响

以甘草加工后的残渣为原料，采用固态发酵方式研究云芝发酵作用对甘草渣中总黄酮分离提取的影响，并以甘草总黄酮得率为指标优化工艺条件。结果表明：与乙醇直接提取法相比，云芝发酵处理能有效提高甘草总黄酮的得率；发酵过程受多种因素影响，其中发酵温度、发酵料含水率、发酵时间对总黄酮得率影响较大；最终确定云芝发酵法提取甘草渣中总黄酮的最佳工艺条件为：添加0.2g/L 酒石酸铵作为氮源，将甘草渣发酵料含水率调至55%，接种云芝菌于28℃发酵3d，在该工艺条件下，总黄酮得率达到1.18%，比乙醇直接提取法的总黄酮得率(0.62%)提高了90.32%。

Effect of Fermentation by Trametes versicolor on the Extraction of Flavonoids from Glycyrrhiza Residues

Glycyrrhiza residues were used as substrates to conduct solid-state fermentation with Trametes versicolor, followed by the extraction of flavonoids from fermented glycyrrhiza residues. The purpose of this study was to investigate the use of onefactor- at-a-time and orthogonal array design methods to optimize the fermentation of glycyrrhiza residues by Trametes versicolor for the extraction of flavonoids. Fermentation by T. versicolor could significantly improve the yield of flavonoids. Fermentation temperature, water content in materials and fermentation time exhibited obvious effects on the yield of flavonoids. The optimal conditions for the fermentation of glycyrrhiza residues were determined as follows: with addition of 0.2 g/L ammonium tartrate as nitrogen source and water content in materials of 55%, fermentation for 3 days at 28 ℃. Under these optimal fermentation conditions, the yield of flavonoids reached up to 1.18%, which exhibited 90.32% improvement compared to direct ethanol extraction.