灵芝发酵覆盆子生产总黄酮的工艺条件优化

Optimization of Ganoderma Fermentation for Production of Total Flavnoids from Rasspberry

摘要:

在单因素影响研究的基础上，通过L9(34)正交实验设计对灵芝发酵生产覆盆子黄酮基础培养基和发酵条件进行了优化研究，结果得出；发酵优化条件为：灵芝接种量10%，覆盆子添加量300 g/L，发酵温度30 ℃，摇瓶转速200 r/min，发酵的最佳时间为120 h，在上述优化条件下，灵芝发酵覆盆子后黄酮含量达到4.89 mg/g，与对照组（不接种灵芝）相比含量提高109.87%。

Abstract:

The culture medium and fermentation conditions of Ganoderma for production of total flavnoid from Rasspberry were optimization through the L9(34) orthogonal design. The results showed that the optimal fermentation conditions were inoculation 10%, Raspberry dosage 300 g/L, fermentation temperature 30 ℃, shaking speed 200 r/min, and fermentation time of 120 h. Under these conditions, the content of total flavonoids was 4.89 mg/g, 109.87% higher than that without the inoculation of Ganoderma.