臺灣博碩士論文加值系統

茯苓（Wolfiporia cocos）係一藥用真菌，其菌核在中醫上具有滲濕、利水、健脾、安神功能，被譽為中藥”八珍”之一，為多種方劑配伍之要藥及中成藥之重要原料，常被用於藥膳與保健食品中。藥理研究証實其具有如抗發炎、抗氧化、免疫調節、抗腫瘤、鎮靜、利尿、止吐等作用。主要生物活性份為三帖類及茯苓多醣體（pachymaran）。利用發酵技術來培養菌絲體做為可在短時間內得到大量菌絲體產量。
使用化學合成培養基進行發酵培養，可以在萃取出有效成分時避免被干擾，更可進一步的控制茯苓菌的生長與有效成分的使用。利用化學合成培養基於25℃恆溫振盪培養茯苓菌，以了解培養基中啟始pH值、不同碳氮比、葡萄糖濃度、氮源濃度及接種量對菌絲體生物質量，發酵液還原糖含量及菌絲體胞外多醣生成之影響，並分析發酵菌絲體及茯苓菌核中粗蛋白、粗脂肪、總糖、灰分及含水量。結果顯示於3.0啟始pH值，碳氮比30:1，氮源濃度為1%及5%葡萄糖濃度得到最高的菌絲體生物質量。啟始pH4.0值，氮源濃度為1%及5%葡萄糖濃度得到最高的菌絲體胞外多醣生成量，以化學合成培養基培養，以5 L 發酵槽，探討理化因子包括不同攪拌速率於168小時發酵產程中，菌絲體生物質量，發酵液還原糖，及pH值及胞外多醣之產程變化。結果於攪拌速率200 rpm及30℃培養得到最高菌絲體生物質量及胞外多醣生成量。

Wolfiporia cocos is a medicinal fungi, its sclerotium has been long been used as traditional Chinese herb with diuretic, sedative and tonic.Pharmacology studies have proven that its avtive ingredients possess anti-inflammatory, anti-aging, immunity, anti-tumor, sedative, diuretic and anti-emetic properties. Triterpenes and pachymaran have been reported as major biochemical activities. Mycelium is cultured through fermentation and used in health food products to develop product into commercial quantities. Fermentation culture using the chemically defined media culture followed. The process not only prevented interference during the effective ingredient extraction, but also further controlled the Wolfiporia cocos growth within the condition required for the effective ingredients. Then chemically defined media was added to Wolfiporia cocos and cultured in 25℃controlled temperature oscillator to evaluate the effects of the initial pH, different carbon-nitrogen ratio, glucose concentration, nitrogen concentration and inoculation dosage of the culture medium on the mycelium biomass , reducing sugar and the mycelium extracellular polysaccharide composition, and analyzed the crude protein, crude fat, total sugar ,ash and water content of mycelia and sclerotium. Findings showed that initial pH was 3.0；carbon-nitrogen ratio was 30:1；glucose concentration was 5.0%； and the mycelium biomass content of the nitrogen concentration was 1% fermented culture mycelium biomass was higer. And extracellular polysaccharid and showed that initial pH was 3.0; carbon-nitrogen ratio was 30:1; glucose concentration was 5.0%; and the mycelium biomass content of the nitrogen concentration was 1% fermented culture was higer. A 5L fermentation tank was used to stuffy the physicochemical factor including the different temperature, different stirring speed, changes of the mycelium biomass, reducing sugar, pH in supernatant and extraceullar polysaccharide under 168-hours fermentation process. Finding showed that maximum mycelium biomass was achieved under 30℃and 200 rpm stirring speed. Extracellular polysaccharide was achieved under a 30℃, 200 rpm stirring speed.

封面內頁 頁次
簽名頁
授權書 iii
中文摘要 iv
英文摘要 v
誌謝 vii
目錄 viii
圖目錄 x
表目錄 xiv
壹、前言 1
貳、文獻回顧
一、茯苓介紹 3
二、多醣體之功用……………………………………………4
三、茯苓菌之深層醱酵 5
四、培養條件對茯苓菌之影響 6
五、培養基組成與多醣生成關係 9
六、茯苓之機能性成分 11
七、茯苓的主要化學組成…………………………….. 13
八、茯苓的藥理療效 14
參、材料與方法
一、 試驗菌株…………………………………………. 18
二、 菌種保存與更新…………………………………. 18
三、 種培養……………………………………………. 18
四、 振盪培養試驗 18
五、化學合成培養基………………………………….. 20
六、五公升醱酵槽生產條件之探討 21
七、醱酵產程分析 21
八、一般化學成分分析 22
肆、結果與討論
一、茯苓菌絲體於化學合成培養基生長之因素探討
(一) 不同起始pH值對於茯苓菌絲體生長之影響
26
(二) 不同葡萄糖濃度對於茯苓菌絲體生長之影響
30
(三) 不同氮源濃度對於茯苓菌絲體生長之影響….. 31
(四) 不同碳氮比對於茯苓菌絲體生長之影響……… 32
(五) 不同接種量對於茯苓菌絲體生長之影響 33
二、茯苓菌核與於化學合成培養基培養之茯苓菌絲體之
一般化學成份組成 43
三、茯苓菌絲體與多醣體醱酵產程之探討
(一) 不同培養溫度率對茯苓菌生長之影響 45
(二) 不同攪拌速率對於茯苓菌生長之影響 51
四、化學合成培養基中茯苓多醣生成量之試驗
(一) 不同啟始pH值對茯苓多醣生成之影響 57
(二) 不同葡萄糖濃度對茯苓多醣生成之影響 58
(三) 不同氯化銨濃度對茯苓多醣生成之影響 59
(四) 不同碳氮比濃度對茯苓多醣生成之影響 60
伍、結論 69
參考文獻 70
圖目錄 頁次
圖一、茯苓多糖結構 17
圖二、茯苓菌（Wolfiporia cocos CCRC 36022）於不同啟始
pH值化學合成培養基培養其菌絲體生物質量、醱酵
液終止pH值及醱酵液中還原糖含量之影響 28
圖三、茯苓菌（Wolfiporia cocos CCRC 36023）於不同啟始
pH值化學合成培養基培養菌絲體生物質量、醱酵液
終止pH值及醱酵液中還原糖含量之影響 29
圖四、茯苓菌（Wolfiporia cocos CCRC 36022）於不同葡萄
糖濃度培養菌絲體生物質量、醱酵液終止pH值及醱
酵液中還原糖含量之影響 35
圖五、茯苓菌（Wolfiporia cocos CCRC 36023）於不同葡萄
糖濃度培養菌絲體生物質量、醱酵液終止pH值及醱
酵液中還原糖含量之影響 36
圖六、茯苓菌（Wolfiporia cocos CCRC 36022）於不同氯化
銨濃度下培養菌絲體生物質量、發酵液終止pH值及
醱酵液中還原糖含量之影響 37
圖七、茯苓菌（Wolfiporia cocos CCRC 36023）於不同氯化
銨濃度下培養其菌絲體生物質量、發酵液終止pH值
及醱酵液中還原糖含量之影響 38
圖八、茯苓菌（Wolfiporia cocos CCRC 36022）於不同碳
氮比培養菌絲體生物質量、醱酵液終止pH值及醱
頁次
酵液中還原糖含量之影響 39
圖九、茯苓菌（Wolfiporia cocos CCRC 36023）於不同碳
氮比培養其其菌絲體生物質量、及醱酵液終止pH
值醱酵液中還原糖含量之影響 40
圖十、茯苓菌（Wolfiporia cocos CCRC 36022）於不同接
種量培養其菌絲體生物質量、酵液終止pH值及培
養液中還原糖的含量之影響 41
圖十一、茯苓菌（Wolfiporia cocos CCRC 36023）於不同
接種量培養其菌絲體生物質量、酵液終止pH值及
培養液中還原糖的含量之影響 42
圖十二、茯苓菌Wolfiporia cocos 36023於25℃培養期間
菌絲體菌絲體生物質量菌絲醱酵酵液之pH值變
化情形 48
圖十三、茯苓菌Wolfiporia cocos 36023於30℃培養期間
菌絲體菌絲體生物質量菌絲醱酵酵液之pH值變
化情形 49
圖十四、茯苓菌Wolfiporia cocos 36023於35℃培養期間
菌絲體菌絲體生物質量菌絲醱酵酵液之pH值變
化情形 50
圖十五、茯苓菌Wolfiporia cocos 36023於150 rpm培養期
間其醱酵產程之變化 54
頁次
圖十六、茯苓菌Wolfiporia cocos 36023於200 rpm培養
期間其醱酵產程之變化 55
圖十七、茯苓菌Wolfiporia cocos 36023於250 rpm培養
期間其醱酵產程之變化 56
圖十八、以不同起始pH值探討茯苓菌Wolfiporia cocos
CCRC 36022之茯苓多醣生成量之影響 61
圖十九、以不同起始pH值探討茯苓菌Wolfiporia cocos
CCRC 36023之茯苓多醣生成量之影響 62
圖二十、以不同葡萄糖濃度探討茯苓菌Wolfiporia cocos
CCRC 36022之茯苓多醣生成量之影響及菌絲體
生成量變化 63
圖二十一、以不同葡萄糖濃度探討茯苓菌Wolfiporia cocos CCRC 36023之茯苓多醣生成量之影響及菌絲體生
成量變化 64
圖二十二、不同氯化銨濃度探討茯苓菌Wolfiporia cocos
CCRC 36022之茯苓多醣生成量之影響及菌絲體
生成量變化 65
圖二十三、不同氯化銨濃度探討茯苓菌Wolfiporia cocos
CCRC 36023之茯苓多醣生成量之影響及菌絲體
生成量變化 66
圖二十四、不同碳氮比探討茯苓菌Wolfiporia cocos
CCRC 36022之茯苓多醣生成量之影響及菌絲體
生成量變化 67
圖二十五、不同碳氮比探討茯苓菌Wolfiporia cocos
CCRC 36023之茯苓多醣生成量之影響及菌絲
體生成量變化 68
表目錄
表一、化學合成培養基 20
表二、茯苓菌核與於化學合成培養基之茯苓菌絲體
之一般化學成份組成 44

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