Effect of cultivation conditions on the mycelia growth of Antrodia cinnamomea mycelia & the formation antioxidant component
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...
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ndltd-TW-091THU000630042015-10-13T13:35:30Z http://ndltd.ncl.edu.tw/handle/31613781850035714330 Effect of cultivation conditions on the mycelia growth of Antrodia cinnamomea mycelia & the formation antioxidant component 培養條件對樟芝菌絲體生長與抗氧化成分生成之影響 I -Wen Chen 陳藝文 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. Fan-Chiang Yang 楊芳鏘 2003 學位論文 ; thesis 121 zh-TW |
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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.
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Fan-Chiang Yang |
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Fan-Chiang Yang I -Wen Chen 陳藝文 |
author |
I -Wen Chen 陳藝文 |
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I -Wen Chen 陳藝文 Effect of cultivation conditions on the mycelia growth of Antrodia cinnamomea mycelia & the formation antioxidant component |
author_sort |
I -Wen Chen |
title |
Effect of cultivation conditions on the mycelia growth of Antrodia cinnamomea mycelia & the formation antioxidant component |
title_short |
Effect of cultivation conditions on the mycelia growth of Antrodia cinnamomea mycelia & the formation antioxidant component |
title_full |
Effect of cultivation conditions on the mycelia growth of Antrodia cinnamomea mycelia & the formation antioxidant component |
title_fullStr |
Effect of cultivation conditions on the mycelia growth of Antrodia cinnamomea mycelia & the formation antioxidant component |
title_full_unstemmed |
Effect of cultivation conditions on the mycelia growth of Antrodia cinnamomea mycelia & the formation antioxidant component |
title_sort |
effect of cultivation conditions on the mycelia growth of antrodia cinnamomea mycelia & the formation antioxidant component |
publishDate |
2003 |
url |
http://ndltd.ncl.edu.tw/handle/31613781850035714330 |
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