Effect of cultivation conditions on the mycelia growth of Antrodia cinnamomea mycelia & the formation antioxidant component

• Main Authors: I -Wen Chen, 陳藝文
• Other Authors: Fan-Chiang Yang
• Format: Others
• Language: zh-TW
• Published: 2003
• Online Access: http://ndltd.ncl.edu.tw/handle/31613781850035714330

碩士 === 東海大學 === 化學工程學系 === 91 === The main objective of this research is to study the effect of cultural conditions on the mycelia production and the formation of antioxidant component in submerged culture of Antrodia cinnamomea CCRC35396. Moreover, the optimal temperature and time for the methanol leaching of antioxidant component was also determined. The results show that sucrose of 3%, yeast extract of 1.5%, peptone of 0.4%, K2HPO4 of 0.05%, KH2PO4 of 0.05%, MgSO4 of 0.05% at temperature of 25℃, initial pH of 4.5 and rotary speed of 100rpm were in favor of the formation of antioxidant component. Under the conditions, the cell dry weight, DPPH radical scavenging activity and antioxidant activity by leaching operation at 30℃ & 24 hours reached 986.70 mg/100mL, 43.15% and 49.05%, respectively in a 7-days culture. Raffinate from Cinnamomum kanehirae could promote the growth and antioxidant component of Antrodia cinnamomea, and the effect was dosage dependent. Concerning the optimal temperature for methanol leaching, leaching effect increased with the operating temperature. Most of the antioxidant compound of Antrodia cinnamomea could be obtained at the operating temperature of 70℃ in 8 hours, and raffinate also showed 90.83%, 87.76% toward DPPH radical scavenging activity and antioxidant activity, respectively.