论文部分内容阅读
采用液体深层发酵的方法获得樟芝发酵全液,以乙醇、酸化萃取手段获得发酵全液醇溶酸性组分ESAC,用气相色谱-质谱联用技术结合红外光谱对醇溶酸性组分进行鉴定,对樟芝醇溶酸性组分进行植物病原菌和医学病原菌的抗菌试验。结果表明,醇溶酸性组分主要含有5-氧-四氢呋喃-2-甲酸、苯乙酸、4-羟基苯乙醇、2,4-二羟基苯基乙基酮、3-甲基-2,4-二羟基乙酰苯、2,3,4-三氟苯甲酸异丙酯、5,7,8-三甲基-6-氧杂萘邻酮基乙酸酯、顺-10-十二碳烯酸四氢吡喃酯。ESAC对金黄色葡萄球菌的抑制效果最强。
Liquid fermentation was used to obtain the whole liquid of Angelica zingiberensis. The ethanol-soluble and acidic extraction was used to obtain ESAC, and the alcohol-soluble components were identified by gas chromatography-mass spectrometry and infrared spectroscopy. Antimicrobial tests of plant pathogenic bacteria and medical pathogenic bacteria were carried out on the acidic components of Antrodia camphorata. The results showed that the alcohol-soluble acidic components mainly contain 5-oxo-tetrahydrofuran-2-carboxylic acid, phenylacetic acid, 4-hydroxyphenethyl alcohol, 2,4-dihydroxyphenylethyl ketone, Dihydroxyacetophenone, 2,3,4-trifluoro-benzoic acid isopropyl ester, 5,7,8-trimethyl-6-oxapryloxalanone acetate, cis-10-dodecenoic acid Tetrahydropyranyl ester. ESAC has the strongest inhibitory effect on Staphylococcus aureus.