摘要
针对甘草经加工后所产生的大量残渣,选用白腐菌(黄孢原毛平革菌)与一株纤维素分解青霉菌,研究单菌种发酵与混合菌发酵处理对甘草渣中黄酮类化合物提取的影响。结果表明:与乙醇直接提取法相比,经微生物发酵处理均能有效提高甘草黄酮的得率。其中经白腐菌、纤维素分解菌发酵后黄酮得率分别为0.89%、0.87%,比乙醇直接提取法的黄酮得率(0.66%)提高了34.85%、31.82%;白腐菌与纤维素分解菌混合发酵处理,黄酮得率达到1.32%,与乙醇直接提取法相比,提高了100%,比白腐菌、纤维素分解菌单菌发酵分别高出48.31%、51.72%。
For the purpose of utilization of glycyrrhiza residues,white rot fungi Phanerochaete chrysosporium and a cellulolitic Penicillium strain were used in this research,effects of single strain fermentation and mixed fermentation on extraction of flavonoids from glycyrrhiza residues were studied.The results showed that compared to ethanol extracting method,microbial fermentation could promote the yield of flavonoids significantly.After fermentation by white rot fungi and cellulolitic strain singly,the yield of flavonoids reached 0.89 % and 0.87 % separately,which were 34.85 % and 31.82 % higher than ethanol direct extraction;while in mixed fermentation by white rot fungi and cellulolitic strain,the yield of flavonoids achieved 1.32 %,which were 100 % higher than ethanol extraction,34.85 % and 31.82 % higher than white rot fungi and cellulolitic strain fermentation respectively.
出处
《食品研究与开发》
CAS
北大核心
2010年第9期156-159,共4页
Food Research and Development
基金
新疆生产建设兵团塔里木盆地生物资源保护利用重点实验室开放课题(BR0804)
关键词
微生物发酵
甘草渣
黄酮
提取
microbial fermentation
glycyrrhiza residues
flavonoids
extraction
