Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/3218
標題: 應用深層液態培養義大利白松露(Tuber magnatum)生產總三萜-不同添加劑效應之探討
Production of Triterpenoids by Tuber magnatum in Submerged-effect of various additions
作者: 許祐誠
Hsu, Yu-Cheng
關鍵字: 液態醱酵;Tuber magnatum;三萜類;幾丁聚醣;亞麻油酸;fermentation;triterpenoids;chitosan;linoleic acid
出版社: 化學工程學系所
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摘要: 
近年來,廣泛地利用液態發酵培養食用菇類生產菌體和其代謝產物,已經成為食用菇類的一種趨勢。而食用菇類最吸引人的地方,在於它的代謝產物能夠抗腫瘤活性、保肝作用等多種醫療作用。
本研究是以義大利白松露 Tuber magnatum 開發液態醱酵生產菌絲體和總三萜類,在研究成果得知,不同的碳、氮源對菌絲體及代謝物的生產之影響極大。在不同碳氮源測試實驗中,以sucrose為最佳碳源濃度為10 g/L,其總三萜類含量為132.26±1.77 mg/L,而氮源部分以yeast extract為最佳氮源濃度15 g/L,其總三萜類含量為157.68±14.33 mg/L。
為了提升總三萜量,添加不同的濃度的亞麻油酸、棕櫚酸、硬脂酸、幾丁聚醣、氯化鈣和樟木萃取液,而探討其影響。實驗發現,以2g/L亞麻油酸和125mg/L幾丁聚醣產總三萜量為最多,分別為327.49±42.15 mg/L及343.16±9.25 mg/L ,約略提升了2.17倍。最後以義大利白松露子實體與菌絲體進行氣相層析質譜儀的分析,初步分析結果,皆含有玉蕊醇,而菌絲體含有脫氫異雄固酮。
URI: http://hdl.handle.net/11455/3218
其他識別: U0005-1508201214340300
Appears in Collections:化學工程學系所

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