|
Objective:This paper studied the submerged fermentation process and quality control of Phylloporia ribis, and provided experimental data and scientific evidence for establishing the quality standards.It also was helpful to the further industrialized production and use of Phylloporia ribis.Methods:1.The pure hypha of Phylloporia ribis was isolated using organization separation method. The best medium and optimum condition of submerged fermentation were determined in the method of single factor experiment. Fermentation period in commercial production was confirmed by production with the fermenter.And we got hypha which can be used for the further experiment.2. In the field of quality control of this crude drug, microscopical chatacteristics of the mycelium and powder was researched.According to Pharmacopoeia of the People’s Republic of China (2010 Edition), moisture, total ash and acid of insoluble ash of the mycelium were determined,and this paper have measured the content of water-soluble and alcohol-soluble extract. We determined the amino acid content using amino acid analyzer. The content of free ergosterol in the mycelium was measured with RP-HPLC. Moreover,we masured the mycelium polysaccharide with sulfuric acid-phenol method.Results:1.We got the pure hypha of Phylloporia ribis.And the best medium of shake flask was: 4% bran,0.2% peptone,2.5% glucose,0.05% monopotassium phosphate,0.025% magnesium sulfate;And the optimum conditions of shake flask fermentation was: the temperature 29℃,the liquid volume 80ml/250ml conical flask,the speed of shake flask 150rpm, initial pH was natural, cultivate7d; the conditions of 5 tons of fermentation tank was: 3000L loaded quantity,the inoculation amount 10%,the temperature 29±1℃,the stirring speed 160rpm, the ventilation 80m3/h,initial pH 6.0~6.5 ,cultivate 4d.2.The quality standards of Phylloporia ribis requires as the following:water contents should be not more than 12.0%, total ash not more than 6.0%, acid of insoluble ash not more than 0.5%, water-soluble extract not less than 25.0%,alcohol extract not less than 15.0%, amino acid content not less than 30.0%, the content of free ergosterol not less than 0.10%, and the content of polysaccharide notless than 5.0%.
|