Abstract: Based on the solid state hydrolysis of polydatin by β-glucosidase in Aspergillus niger, the yield of resveratrol from Polygonum cuspidatum Sieb.et Zncc. increase. Using the content of resveratrol from P. cuspidatum 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 biotransformation 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 40 ℃, 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. cuspidatum increased to 1.48 % and was 4.35 times of the resveratrol content in the raw P. cuspidatum.

Key words: resveratrol, Polygonum cuspidatum Sieb.et Zncc, polydatin, orthogonal test, solid state fermentation