METHOD FOR RAPID CHARACTERIZATION OF CONTENT CHANGE OF TRITERPENE COMPOUND IN LIQUID FERMENTATION PROCESS OF ANTRODIA CAMPHORATA

摘要

A method for rapid characterization of a content change of a triterpene compound in a liquid fermentation process of antrodia camphorata, relating to the field of microbial fermentation. In the liquid fermentation process of the antrodia camphorata, the content of a volatile aromatic substance α-terpineol is analyzed by means of rapid online or offline detection, so that a content change of a triterpene compounds can be quickly forecasted and determined, and thus automatic control of the fermentation process can be implemented. Forecasting and analysis on a triterpene compound according to online real-time parameter changes in the fermentation process promote controllability and production predictability in the fermentation process. The method is of great significance in development and utilization of antrodia camphorata products having a variety of biological activities and application of the antrodia camphorata products in industrial production.