响应面法优化当归补血汤液体发酵工艺

doi:10.16431/j.cnki.1671-7236.2019.10.015

Abstract

Abstract: In order to determine the optimal process for the liquid fermentation of Danggui Buxue Tang,Bacillus subtilis was used as the fermentation strain and the liquid fermentation was carried out with the polysaccharide extraction rate as the evaluation index in this study.Firstly,the effects of glucose and peptone addition in fermentation medium,inoculum volume,and fermentation time on the extraction rate of polysaccharides were studied by single factor experiment.Based on the single factor experiment,the Box-Behnken Center combined test design was used to optimize the four factors of fermentation optimization,such as glucose addition,peptone addition,inoculum size and fermentation time,based on the response value of polysaccharide extraction.The four-factor and three-level test protocol was designed and response surface analysis was performed to determine the relationship between various factors and the response rate of polysaccharide extraction rate.The results showed that the contribution of four factors to the change of polysaccharide extraction rate was glucose addition,peptone addition,inoculum volume and fermentation time.And the interaction between peptone addition and the inoculum volume,peptone addition and fermentation time,inoculum volume and fermentation time were significant.The best process conditions under the experimental condition 0.95% of glucose addition,1.52% of peptone addition,2.92% of inoculum volume,and 35.8 h of fermentation time.Under this condition,the polysaccharide extraction rate reached 9.23%,which was nearly doubled compared with the unfermented group (4.62%).The process had a significant effect on the optimization of polysaccharides produced by liquid fermentation Danggui Buxue Tang,and could provide a theoretical basis for the further development and utilization of fermented Danggui Buxue Tang.

Key words: liquid fermentation; Danggui Buxue Tang; polysaccharide; response surface methodology

CLC Number:

R284.2

CHEN Keyuan, HAO Baocheng, DING Ziqiang, LIANG Jianping. Optimization of Liquid Fermentation Process for Danggui Buxue Tang by Response Surface Methodology[J]. China Animal Husbandry and Veterinary Medicine, 2019, 46(10): 2946-2954.

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Optimization of Liquid Fermentation Process for Danggui Buxue Tang by Response Surface Methodology

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