静磁场辅助液态发酵对樟芝菌丝体及三萜产量的影响

通过研究不同磁场强度和作用时间对樟芝菌丝产量以及菌丝三萜产量的影响，探讨了磁场促进樟芝液态发酵的基本规律。通过GC-MS、扫描电镜及红外光谱等手 段，对比分析普通液态发酵和磁场辅助液态发酵所得菌丝中生物活性成分、发酵液中挥发性成分、菌丝体微观形貌及三萜化合物成分的差别。结果显示，在磁 场强度60 mT，处理36 h条件下，磁场对樟芝菌丝的生长和三萜产量促进作用最强，菌丝产量增长率约23.53%，三萜产量增长率达到28.19%。GC-MS结果显示， 普通发酵液和磁场辅助发酵液的挥发性成分基本相同，但含量显著不同。扫描电镜观察结果显示，磁场辅助发酵获得的菌丝体表面形态比普通发酵菌丝更松散 。红外光谱表明两种方式产出的三萜化合物成分无明显差别。因此，静磁场辅助液态发酵能够在不降低质量的前提下显著提高樟芝菌丝及三萜的产量。

Effect of Statistical Magnify Field-assisted Liquid Fermentation on Yield of Mycelia and Triterpenoid of Antrodia cinnamomea

This paper discussed the basic rules of magnetic field in promoting the liquid state fermentation of Antrodia cinnamomea by studying different magnetic field intensities and acting times on yields of mycelia and triterpenoid. GC-MS, scanning electron microscope (SEM) and Fourier transform infrared spectroscopy (FTIR) were used to compare and analyze the differences existing in the biological active components, volatile components in fermentation liquor, microscopic morphology and triterpenoid components of the mycelium gained through normal liquid state fermentation and magnetic field-assisted liquid state fermentation. The results showed that after 60 mT intensity treated for 36 h, the promotion effect of magnetic field on mycelia growth and triterpenoid yield was the strongest. The yield of A. cinnamomea increased by 23.53% and the yield of triterpenoid increased by 28.19%. The result of GC-MS indicated that the volatile components by these 2 fermentation liquors were basically the same, but the contents were remarkably different. SEM result showed that the mycelia morphology of A. cinnamomea treated by magnetic field was looser than that treated by normal fermentation method. According to FTIR, there were no significant differences in triterpenoids components observed with these 2 treatments. It can be concluded that magnetic field assisted fermentation is able to improve mycelia and triterpenoid yields without reducing their quality.