Study On Culturing Condition Of Coriolus Versicolor Polysaccharides And Identify Of Its Characteristic Component

Polysaccharide is capital active composition of Coriolus Versicolor. Orthodox solid fermentation's cycle is long and its coefficient is low. In order to meet genic demand and extract more active Polysaccharide, Nutrient demands and environment conditions of C. Versicolor optimizing, scientific and practicable fermentation process were determinated. At the same time, because of nature and physioactivity have relations with molecular ,the intracellular polysaccharide was isolated and purified from the mycelium of Coriolus Versicolor. The composition of Polysaccharide's momosaccharide of the purified Polysaccharide was determined by gas chromatography; the purified Polysaccharide also was determined molecular; last it was researched on the structure and the composition.The results conclude:1. Optimized the fermentation medium of C. Versicolor, the experimental result showed the fermentation medium(%) was glucose 2, starch 2, peptone 0.4, soybean power 1, (NH₄)₂SO₄ 0.15,MgSO₄ 0.05,KH₂PO₄ 0.10, ethanol 15mL/L, VB₁ 10mg/L, amylase 0.02mL/L, bean oil 0.2.2. Optimized the fermentation conditions of C. Versicolor, the result was followed : initial pH5.5, seed age 3～4 days and inoculation rate 10%.3. Industrial results of the biomass and polysaccharide achieved 13.0g/L, 2.21g/L respectively. The result is super other dom reports;at the same time ,time was shorten largly it only used 32h.4. The single factor and orthogonal experimental result is followed as: extracted 2 times at 80 temperature; every time is 1.0 hour, the rate of adding water is 30.After extraction 95% ethanol was added until its concentration reached 75%.5. The purified polysaccharide's molecular is 2.57×10⁴D, it was composed by glucose, galactose, mannose, xylose, ribose, fructose. The rate of mole is 1:0.27:0.04:0.18:0.06:0.03.6. Polysaccharide of C. Versicolor includesβ-glucosidic bond and noα-glucosidic bond; at the same time it's denomination of amino acids reaches 17 varieties, the main amino acids are Asp, Glu, Pro, the three main amino acids accounts 13.2%, 14.7%, 14.9% respectively.