Optimazation Of The Method To Determinate The Content Of Mannitol And The Fermented Condition Of Using Amillariella Mellea To Produce Mannitol

The Amillariella mellea has the important value for medicinal purposes. The mannitol content is an important indicators of quality for Amillariella mellea. So it is necessary to study the mannitol content in Amillariella mellea and the fermented conditions of using Amillariella mellea to produce mannitol.This research has two parts.The purpose of the first part is to establish a method to quickly determinate the mannitol in Amillariella mellea powder. The experimentation were studied from three aspects: the first was to choose an effective method of extraction, the second was a method to eliminate the interference from frucdose and the third was to choose an accurate mannitol determination method between the iodometric method and the colorimetric method. The result was that The ultrasonic wave breaking method which choose water as the solution and set the operating teperature in 80°C is more effective than the other methods of water extraction method and ethanol extraction method. When 3 mL concentrated hydrochloric acid and 2 mL sample solution boiled together in 10 minutes, the most interference from frucdose can be eliminated, and the colorimetric method was more accurate than the iodometric method. The content of mannitol in the sample solution was satabilization in 24 hours. After the periodic acid action, the coloring stability was constant in 15 minutes. The mean recovery was 98.62 %, and the RSD was 1.50 %. So we have a conclution that the colorimetric method is an accurate, convenient and rapid way to determinate the mannitol in the Amillariella mellea powder.The purpose of the second part is to improve the mannitol'output in the Amillariella mellea. A single-factor experiment was designed to select the optimal ratio of carbon sources and nitrogen sources, and the ratio between the carbon source and the nitrogen source is determinated in another experiment. An orthogonal experimental design was used to optimize the ratio of inorganic salt, VB1 and the liquid of microelement. The elements and the ratios of the optimal culture medium are as follows: glucose 2 %, sweet potato powder 2 %, corn powder 30 g, bran powder 20 g, KH2PO4 0.3 %, MgSO4?7H2O 0.2 %, VB1 5 mg, the liquid of microelement 6 mL, water 1000 mL. The optimal fermented parameters were determinated by a single-factor experiment. The fermented parameters are as follows: pH 5, inoculum concentration 6 %, liquid volume 60 mL, temperature 25℃, shaking speed 160 r/min.