臺灣博碩士論文加值系統

牛樟芝(Antrodia cinnamomea)，為台灣特有真菌，具宿主專一性。經現代分離技術可知，牛樟芝活性成分，包括：多醣體、三萜類、超氧歧化酵素、腺苷、維生素、微量元素、固醇類、木質素等…已知生理活性功能包括有：抗腫瘤、調節免疫能力、抗病毒、抗發炎、抗高血壓、降膽固醇、保護肝臟功能等，現今研究以多醣體及三萜類為主。本研究測試兩種型態之菌種保存方式，再經不同時間低溫保存後，進行生長觀察，並以HPLC分析目標成分含量之差異。最後結果發現，牛樟芝較適合以切塊菌方式進行保存。此外，由於自然界中子實體在牛樟木上生長速度緩慢，且牛樟木為保育類樹種不易取得，為因應社會的需求，因此利用不同培養基及添加木粉或葡萄柚粉兩種配方，進行培養皿出菇試驗，同樣以HPLC分析目標成分之含量差異。從分析結果顯示，添加麥芽萃取物最佳濃度為4%、紅糖最佳濃度為1%；利用回收的木粉及添加葡萄柚粉末培養兩種配方，依整體分析而言，葡萄柚粉末添加濃度為0.5%時牛樟芝的生長狀況最佳。

Antrodia cinnamomea, have host specificity and unique fungi in Taiwan. The separation of technology can be seen Antioxidant ingredients, including: polysaccharides, triterpenes, superoxide dismutase enzymes, adenosine, vitamins, trace elements, sterols and lignin. Many studies have confirmed that A. cinnamomea is rich in polysaccharides and triterpenoids that have medicinal effects in anti-cancer, anti-inflammation, antihypertensive and anti-oxidation. Thus, most studies were focused on polysaccharides and triterpenes. Finally, A. cinnamomea is more suitable for preservation of diced fungi. Due to the supplying limitation of camphor wood, the only source of growing fruiting body of A. cinnamomea, this research attempted to use the different medium to testing the possibility of fruiting of A. cinnamomea in a dish culture. The culture medium was prepared by using the formula medium and recycled wood flour. Selected bioactive components were analyzed by HPLC. After culture, it was found that the optimum concentration of malt extract was 4% and the optimal concentration of brown sugar was 1%. Using recycled wood flour medium by adding grapefruit powder culture had better effects on the growth and bioactive components production, The optimum concentration of grapefruit powder was 0.5%.

目錄
中文摘要 I
ABSTRACT II
致謝 III
目錄 V
表目錄 VIII
圖錄目 IX
第一章 前言 1
第二章 文獻回顧 3
2-1 牛樟樹 3
2-2 牛樟芝 3
2-3 牛樟芝植物學分類 6
2-4 命名歷史 6
2-5 牛樟芝生長環境影響 8
2-6 牛樟芝外觀及結構 8
2-7 牛樟芝成分 11
2-7-1多醣體(Polysaccharides) 11
2-7-2三萜類化合物(Triterpenoids) 12
2-7-3超氧岐化酵素(Superoxide dismutase, SOD) 17
2-7-4核酸類(Nucleic acid) 17
2-7-5樟芝酸A、B、C、K (Antcin A, B, C, K)功效 17
2-7-6 Antrocamphin A 17
2-8 牛樟芝生長條件 18
2-8-1物理因素 18
2-8-2化學因素 20
2-9 固態發酵 21
2-9-1固態發酵優點 21
2-9-2固態發酵缺點 22
2-9-3固態發酵應用在菇類優勢 22
2-10 菌種保存簡介 23
2-10-1繼代培養法 24
2-10-2液體石蠟覆蓋法 24
2-10-3無菌水保存法 24
2-10-4冷凍乾燥保存法 24
2-10-5超低溫保存法 25
2-11 精油對牛樟芝的影響 26
第三章 牛樟芝菌種保存 28
3-1 前言 28
3-2 菌株來源 28
3-3 菌種保存材料 29
3-3-1培養基使用之藥品 29
3-3-2培養儀器設備 29
3-4 實驗方法 30
3-4-1培養基製備與菌種接菌 30
3-4-2菌液菌種保存 31
3-4-3切塊菌種保存 32
3-5 結果分析 36
3-5-1分析儀器設備 36
3-5-2高效能液相層析儀使用之溶劑 36
3-5-3 HPLC三萜類分析條件 36
3-5-3培養基對照組 39
3-5-4菌液菌種保存冷凍保存一個月 41
3-5-5切塊菌種保存冷凍保存1個月 44
3-5-6菌液菌種保存冷凍3個月 46
3-5-7切塊菌種保存冷凍三個月 48
3-5-8菌液菌種保存冷凍6個月 50
3-5-9切塊菌種保存冷凍6個月 52
第四章 牛樟芝培養皿出菇試驗 54
4-1 菌株來源 54
4-2 培養皿出菇材料 54
4-2-1培養基使用之藥品 54
4-2-2培養儀器設備 54
4-3 實驗方法 54
4-3-1培養基製備與菌種接菌 54
4-3-2不同培養基添加試驗 55
4-4 結果分析 60
4-4-1不同來源之蛋白腖試驗 60
4-4-2麥芽萃取物、玉米澱粉、紅糖、麥粉不同濃度試驗 63
4-4-3牛樟木與葡萄柚粉添加試驗 66
第五章 總結與展望 72
第六章 參考文獻 74
作者簡歷 77

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