Based on the solid slate hydrolysis of polydatin by β-glucosidase in Aspergillus niger, the yield of resveratrol from Po-lygonum cuspidalum Sieb. Et Zncc. Increase. Using ihe conlent of resveratrol from P. cuspUlatum as an evaluation standard, four factors were chosen in the solid state fermentation. They are cell age, temperature, inoculum size and ratio of water to material as the observation factors. The influencing factors of the fermentation technology of polydatin biolransformation from P. Cuspidatum were studied by using univariate and L9 (34) orthogonal test. The optimum fermentation technology of polydatin transformation from P. Cuspidatum was as follows; temperature at 4℃, ratio of water to material 2:1 , a inoculum size in 1 % and a cell age at 40 h. The experimental results showed that after solid state fermentation in 48 h, the yield of resveratrol from P. Cuspidalum increased to 1.48 % and was 4. 35 times of the resveratrol conlent in the raw P. Cuspidatum.%应用黑曲霉固体发酵法酶解虎杖中的虎杖苷,以提高从虎杖中获取白藜芦醇的得率.分别对固体堆积发酵条件:菌龄、温度、接种量、水料比进行单因素分析,并采用正交法对4因素进行组合优化,实验结果表明,最优工艺条件为:温度40℃,水料比2∶1(g∶g),接种量1％,菌龄40h;此条件下,发酵48 h,虎杖中白藜芦醇得率提高到1.48％,是未固体发酵虎杖中白藜芦醇的4.35倍.
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