关键词: 樟芝, 磁场, 液态发酵, 菌丝产量, 三萜产量

Abstract:

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.

Key words: Antrodia cinnamomea, magnetic field, liquid fermentation, mycelia yield, triterpenoid yield