The Study On Bi-directional Fermentation Condition Optimization And Antioxidant Funcation Of Gandoerma Lucidum-Angelicae Sinensis

Chinese herbal medicine is one kind of natural antioxidant resources with huge potential.It has been reported that bi-directional solid fermentation technology on traditional Chinesemedicine possesses obvious advantage, such as changing medicine potency dramatically,enhancing medicine efficacy, reducing toxic effects. The tentative using bi-directional solidfermentation technology, Angelicae sinensis, one kind of edible and medicinal fungus, asmedicinal matrix and Ganoderma lucidum, which was Gansu specialty, as fermentation strain,the composition of solid fermentation and bi-directional fermentation conditions wereoptimized with the antioxidant activity as the main index through single factor and orthogonaltests.It aimed to explored a suited bi-directional solid fermentation system for Ganodermalucidum-Angelicae sinensis, which can enhance the antioxidant activity of fermentationproducts. It also shall provide some theoretical basis and reference for the development of therelative product.The important research results as following:1. The composition of optimal Ganoderma lucidum-Angelicae sinensis two-way patternof the solid fermentation medium was as follows: Angelicae sinensis15%,bran and corn83%,(1:3),(NH4)2SO40.5%and MgSO40.5%,KH2PO41%.2. Screening from solid and liquid fermentation ways and four kinds of adding ways ofAngelicae sinensis(solid fermentation: Angelicae sinensis powder, Angelicae sinensis slice;liquid fermentation: aqueous extracts,alcohol extract) the optimal fermentation pattern ofGanoderma lucidum-Angelicae sinensis was determined. The Angelicae sinensis powderindicated of solid fermentation was15%.3. The optimal fermentation condition, which was determined referring to single factortest and orthogonal test, was as follows: inoculating amount of Ganoderma lucidum12mL/100g,the thickness of materials layer2.5cm,initial pH5.5,fermentation time15d.In thecondition, the antioxidant activity of fermentation products was the highest, the scavengingDPPH rate was49.03%,reducing power(OD) was0.298.4. When the concentration of fermentation products varies from0.2-1.0mL/100g,itsantioxidant activity was stronger with the addition of products solution concentration. Whenthe concentration of fermentation mycoplasm, Vc and TBHQ were all1.0mg/mL,thefermentation mycoplasm scavenging ability of DPPH was49.5%,as62.1%of Vc and55.4%of TBHQ, the reducing power is0.301,as34.2%of Vc and33.4%of TBHQ, the scavengingability of hydroxyl radicals was11.9%,as19.7%of Vc and29.2%of TBHQ, the inhibition of lipid peroxidation was8.3meq/kg,as58.9%of Vc and53.2%of TBHQ. Besides, thescavenging ability of DPPH and the reducing power of Ganoderma lucidum-Angelicaesinensis fermentation mycoplasm was higher than the aqueous extracts of Angelicae sinensis(P<0.01).When the concentration of the two were all1.0mg/mL,the scavenging abilities ofDPPH were49.2%and32.9%,reducing power were0.302and0.190.When the concentrationof mycoplasm before and after fermentation were all1.0mg/mL, the scavenging abilities ofDPPH were49.2%and14.3%,reducing power were0.296and0.054.After fermentation, thescavenging abilities of DPPH and reducing power were enhanced3.44and5.48times.5. The contents of main antioxidantion active substance in fermentation products and itschange rule were given dynamic test. It showed than the contents of polysaccharides,flavonoid compound in fermentation products and triterpenoid in Ganoderma lucidumadvanced gradually as the process of fermentation. The contents of polysaccharides enhancedfrom5.49μg/mg of1d to18.2μg/mg of13d,as3.32times of before. Contents of flavonoidcompound in fermentation products increased from1.83μg/mg of1d to8.74μg/mg of11d,then keeping stable. Contents of triterpenoid in Ganoderma lucidum increased graduallyas the growth of Ganoderma lucidum mycelium, reached the maximum value0.246μg/mg inthe15d.After fermentation, contents of ferulic acids in Angelicae sinensis were reduced by0.04μg/g than before.6. Preliminary analysis of changes of HPLC fingerprint chart about Ganodermalucidum-Angelicae sinensis fermentation combination before and after fermentation. Itrevealed that9kinds of new anonyms were detected in the fermentation products; in addition,after fermentation,8kinds of substances largely advanced and8kinds of substancessignificantly reduced,5kinds of substances disappeared.