Research On Flavor And Active Substances During Submerged Fermentation Of Antrodia Camphorata

Antrodia camphorata is a rare kind of edible-medicinal fungus.The mushroom mycelia,or the fruit body of the A.camphorata both contain lots of physiological activitives,such as liver protection,anti-oxidation,anti-inflammatory and so on.A.camphorata has its own rich aroma.At present,the analysis of the aroma components has been reported.But during the submerged fermentation process,there is no research of when these substances produce,how to change,this topic has been studied detailly in this paper.Triterpenoid is the main active substances of A.camphorata with anti-cancer,anti-tumor and anti-oxidation activitives.In the process of submerged fermentation,acquaintancing the time couse of the active substance is beneficial to the fermentation control and obtain the high yield metabolites.In this paper,we further conduct the correlation research between volatile substance and triterpenoid,results showed that ?-terpineol could be characterized as the yield parameters of triterpenoid,which is an important reference for the research of other fungus.The main results include:(1)The volatile substances in the submerged fermentation process of A.camphorata were detected,and 50 kinds of volatile substances were identified.The proportion of alcohol and ester compounds was higher than the others,mainly including 1-octen-3-ol,linalool,2,6-Octadien-1-ol,3,7-dimethyl-,acetate ect.The principal component analysis was carried out based on the volatile substances,and the identified 50 substances were reduced to six principal components.The six principal components contained the majority of the sample information,and the representative material of each principal component was clarified.The cluster analysis was carried out to obtain the rules of the fermentation process.(2)Assaying the volatile substances of four A.camphorate and constructing the GC-MS fingerprints according to the principal component analysis,provides an rapid and effective method for evaluation of the species and the control of fermentation process.(3)Measuring triterpenoid,reducing sugar and biomass in the submerged fermentation process of A.camphorate.The cultivation conditions of triterpenoid were optimized by single factor experiment,then identifying triterpenoid by ultra-high performance liquid chromatography time-of-flight-mass spectrometry,six species were identified and monitored.Further the kinetic equation was constructed on this basis.(4)Simultaneous determination of the volatile substances and triterpenoid of primary condition and optimized condition.In order to find the correlation of the active substance and some or some of the volatile substance,then the regression equation was established according to the correlation and regression analysis.