响应面法优化刺五加高产异嗪皮啶的发酵工艺

为提高发酵刺五加中异嗪皮啶的含量,采用单因素实验及响应面法对其发酵条件进行优化。采用单因素实验,分别测定发酵时间、初始pH、发酵温度、摇床转速、发酵菌株AJ14的菌悬液加入量及底物质量浓度对发酵刺五加中异嗪皮啶含量的影响,以获取单因素实验的最优值,然后采用响应面法中的Box-Behnken设计模块,分析初始pH、发酵温度、发酵菌株AJ14的菌悬液加入量3个自变量及其交互作用对异嗪皮啶得率的影响,确定最佳发酵工艺。结果表明,在初始pH 7.5、发酵温度27℃、发酵菌株AJ14菌悬液(1×10⁷ CFU/mL)加入量6 mL的条件下,异嗪皮啶含量为(0.6629±0.0007) mg/g,与预测值的相对误差较小。研究结果可为采用微生物发酵法高效生产异嗪皮啶奠定基础,也可为其他中药发酵工艺提供数据参考。

Response Surface Method for Optimizing the Fermentation Process of Acanthopanax senticosus with High Isofraxidin Yield

Single factor experiment and response surface method were used to improve the yield of isofraxidin from fermenfed Acanthopanax senticosus. Fermentation duration, initial pH, fermentation temperature, shaker speed, added volume of AJ14 suspension and substrate concentration were detected to study the effects on the content of isofraxidin. Based on the single factor experiment, the optimized condition was determined by using Box-Behnken experimental design to study the initial pH, fermentation duration, added volume of AJ14 suspension and their interaction effects on the yields of isofraxidin. The results showed that the optimum parameters were initial pH of 7.5, fermentation temperature of 27℃ and the added volume of AJ14 suspension (1×10⁷ CFU/mL) of 6 mL. Under the condition, isofraxidin in fermented A. senticosus was (0.6629±0.0007) mg/g and the relative error of predicted value was small. Therefore, the analytical results obtained by the response surface method could lay a foundation for the production of isofraxidin by microbial fermentation and provide reference for microbial fermented traditional Chinese medicine.