CN111386970A - Lepista sordida mycelium rich in anthocyanin as well as culture method and application of mycelium - Google Patents

Lepista sordida mycelium rich in anthocyanin as well as culture method and application of mycelium Download PDF

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CN111386970A
CN111386970A CN202010167056.1A CN202010167056A CN111386970A CN 111386970 A CN111386970 A CN 111386970A CN 202010167056 A CN202010167056 A CN 202010167056A CN 111386970 A CN111386970 A CN 111386970A
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anthocyanin
culture
rich
lepista sordida
mycelia
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CN111386970B (en
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徐宁
陆欢
王春晖
王小艳
黄晓辉
冯立国
姜性坚
彭运祥
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HUNAN EDIBLE FUNGI RESEARCH INSTITUTE
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    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
    • A01G18/00—Cultivation of mushrooms
    • A01G18/40—Cultivation of spawn
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
    • A01G18/00—Cultivation of mushrooms
    • A01G18/20—Culture media, e.g. compost
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/46—Addition of dyes or pigments, e.g. in combination with optical brighteners using dyes or pigments of microbial or algal origin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/46—Ingredients of undetermined constitution or reaction products thereof, e.g. skin, bone, milk, cotton fibre, eggshell, oxgall or plant extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

The invention discloses a Lepista sordida mycelium rich in anthocyanin as well as a culture method and application thereof, and the culture method comprises the following steps of taking Lepista sordida strains for aeration fermentation culture, wherein the culture time is 4-6 days, a solid culture medium added with additives is used in the culture process, the additives comprise yeast copper, tea polyphenol, vitamin C, yeast zinc, glycine iron, riboflavin and L-phenylalanine, and in addition, magnetic field treatment is used from the 2 nd day after the culture.

Description

Lepista sordida mycelium rich in anthocyanin as well as culture method and application of mycelium
Technical Field
The invention relates to the technical field of edible fungi, and particularly relates to a Lepista sordida mycelium rich in anthocyanin as well as a culture method and application thereof.
Background
With the increasing awareness of chemically synthesized pigments and the increasing demand for quality of life, has attracted more attention and attention for its application and development. The natural pigment mainly comes from animals, plants and microorganisms, most of the natural pigments are nontoxic to human bodies, and part of the natural pigments also have health-care effects, such as carotene, lycopene, chlorophyll and the like. At present, red, yellow, green, orange and blue pigments are the mainstream of the natural pigment market in a plurality of pigments on the market, mainly because the pigments are wide in sources and the extraction process is mature. In contrast, the market share of purple pigment is also relatively low, but this does not affect the future development of purple pigment. The pigments of purple food are all composed of "anthocyanins", which are water-soluble natural pigments widely existing in plants in nature and belong to flavonoid compounds. It is also the main coloring matter in plant petals, and most of the colorful colors of fruits, vegetables, flowers and the like are related to the main coloring matter. Anthocyanins are present in the vacuole of plant cells and can be converted from chlorophyll. Under the condition of different pH values of plant cell vacuole, the petals can present colorful colors.
At present, most of pigments used in the food industry are synthetic pigments, almost all of which have different degrees of toxicity and harm the health of human bodies after long-term consumption, so that natural pigments attract more and more attention of research workers. As no pure anthocyanin exists in the domestic market, if the anthocyanin needs to be taken, the anthocyanin can be obtained only by a food supplement mode at present, such as eating black medlar, black potatoes, purple sweet potatoes, purple yams, blueberries, strawberries, grapes, purple corns and other dark foods.
The lepista sordida mycelium is gray villous in the initial stage, vigorous and stout in growth, and is purple in the later stage of culture, the lepista sordida mycelium contains a very small amount of anthocyanin through research, and the anthocyanin content is too low, so that the commercial application prospect of the lepista sordida mycelium can be increased, and a new way for extracting the anthocyanin can be provided.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art. Therefore, the invention provides a culture method of lepista sordida mycelia, which can culture the lepista sordida mycelia rich in anthocyanin.
The invention also provides a Lepista sordida mycelium cultured by the method.
The invention also provides application of the lepista sordida mycelium.
The culture method comprises the following steps of taking Lepista sordida strains for aeration fermentation culture, wherein in the culture process, a solid culture medium added with additives is used, and the additives comprise yeast copper, tea polyphenol, vitamin C, yeast zinc, glycine iron, riboflavin and L-phenylalanine, wherein the additive amount is 5-10 mg/g;
treating the culture medium with a magnetic field from the 2 nd day after culture, and carrying out magnetization treatment on the culture medium with an alternating magnetic field with the intensity of 0.4-0.6 mT at the frequency of 50Hz for 40-50 min/day from the 2 nd day to the 3 rd day; carrying out magnetization treatment by adopting an alternating magnetic field with 50Hz and 0.2-0.4 mT magnetic field strength from the 4 th day, wherein the treatment time is 20-30 min/day.
The culture method provided by the embodiment of the invention has at least the following beneficial effects:
1. the invention aims to solve the problems of low anthocyanin content of Lepista sordida mycelia and the like in the prior art, and factors such as copper, zinc, iron, tea polyphenol, L-phenylalanine and the like contained in the additive promote the generation of anthocyanin synthetase and improve the activity of anthocyanin so as to realize the rapid synthesis and accumulation of anthocyanin in mycelia.
2. The trace elements are added in the form of organic salts, so that the absorption and utilization of the mycelium are facilitated, the synthesis of anthocyanin is promoted, and the growth of the mycelium is promoted.
3. Magnetic field treatment is carried out in the culture process, so that the mycelium is vigorous in metabolism and accelerated in growth speed, and the anthocyanin content in the mycelium is improved.
4. The scheme of the invention utilizes Lepista sordida mycelia in the later culture period to adopt a certain culture method to ensure that the Lepista sordida mycelia are rich in anthocyanin, thereby being beneficial to industrial utilization of the Lepista sordida mycelia, making up the blank of research and utilization of anthocyanin in the current edible fungi, providing a new way for development and utilization of the anthocyanin of the edible fungi, and having considerable economic benefit and far-reaching social benefit.
According to some embodiments of the invention, the weight ratio of the components of the additive, namely the yeast copper, the tea polyphenol, the vitamin C, the yeast zinc, the glycine iron, the riboflavin and the L-phenylalanine is 10-25: 10-20: 10-15: 5-15, and preferably, the weight ratio of the components of the additive is 20:15:15:12:12:10: 10.
According to some embodiments of the invention, the ventilation amount in the fermentation culture process is 1.1-1.2 dm3/min。
According to some embodiments of the invention, the temperature during the fermentation culture is 20-28 ℃; preferably 25 deg.c.
According to some embodiments of the invention, the solid medium is prepared from the following raw materials in parts by weight: 180-220 parts of potato, 18-22 parts of agar, 1-2 parts of glucose, 2-3 parts of cane sugar, 1-2 parts of maltose, 0.2-0.5 part of peptone, 6-8 parts of soybean meal, 0.5-1.5 parts of magnesium sulfate heptahydrate and 800-1200 parts of water. Glucose, sucrose, maltose, peptone, soybean meal and the like in the solid culture medium not only promote the growth of the mycelium and shorten the culture period of the mycelium, but also provide a material basis for synthesizing pigments by pigment synthetase.
According to some embodiments of the invention, in the fermentation culture process, the culture medium is irradiated with blue light and medium violet light alternately from day 2 until the culture is finished, wherein the blue light has a wavelength of 420-450 nm, the medium violet light has a wavelength of 280-320 nm, the blue light irradiation time is 5-10 min, and the medium violet light irradiation time is 15-20 min; preferably, the illumination intensity is 25-30 mu W/cm2. Blue light and medium-wave purple light are alternately irradiated to better stimulate and induce mycelium to synthesize more anthocyanin.
In order to increase the anthocyanin content in the cultured lepista sordida mycelium, further, the culture method further comprises a strain breeding operation before the culture operation, wherein the strain breeding criteria are as follows: selecting varieties with bright colors; the Lepista sordida with deeper purple color is preferably selected for strain breeding.
The mycelium according to an embodiment of the second aspect of the present invention, which is cultured by the above-mentioned method.
The mycelium according to the embodiment of the second aspect of the present invention has at least the following advantageous effects: compared with the common method, the content of anthocyanin in the mycelium cultured by the method can be improved by more than 4 times.
According to the application of the embodiment of the third aspect of the invention, the anthocyanin is extracted from the mycelium.
According to some embodiments of the present invention, the mycelium is used for coloring food or medicine.
The application of the embodiment of the third aspect of the invention has at least the following beneficial effects: the scheme of the invention creatively provides the method for extracting the anthocyanin from the Lepista sordida, and provides a new way for extracting the anthocyanin; the anthocyanin extracted from the lepista sordida mycelium is a natural source, is non-toxic and harmless, and is safe and stable; the anthocyanin has the natural aroma of Lepista sordida, and is added into food, so that the food not only has elegant color, but also has elegant fragrance, essence is not required to be additionally added, and the safety of the product is improved; the Lepista sordida mycelium at the later culture stage is utilized to enrich the anthocyanin by adopting a certain culture method, so that the method is beneficial to industrial application, fills up the blank of research and utilization of anthocyanin in the current edible fungi, provides a new way for development and utilization of the anthocyanin of the edible fungi, and has considerable economic benefit and far-reaching social benefit.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Detailed Description
In order to explain the technical content, the objects and the effects of the present invention in detail, the following description will be given with reference to the embodiments.
The first embodiment of the invention is as follows: a method for culturing mycelia of Lepista sordida rich in anthocyanin comprises the following steps:
taking Lepista sordida strains to perform ventilation fermentation culture at 25 ℃, wherein the formula of the culture medium used in the culture process comprises a solid culture medium and additives, the additives comprise yeast copper, tea polyphenol, vitamin C, yeast zinc, glycine iron, riboflavin and L-phenylalanine, the additive amount is 8mg/g, the mass ratio of the yeast copper, the tea polyphenol, the vitamin C, the yeast zinc, the glycine iron, the riboflavin and the L-phenylalanine is 5:3:2: 2:2:1:3, the solid culture medium is prepared from the following raw materials, by weight, 200 parts of potatoes, 20 parts of agar, 2 parts of glucose, 3 parts of cane sugar, 2 parts of maltose, 0.5 part of peptone, 8 parts of soybean meal, 1 part of magnesium sulfate heptahydrate and 1000 parts of water, the culture time is 4 days, and the ventilation amount in the fermentation culture is 1.1dm3And/min. In the fermentation culture process, the culture medium is treated by a magnetic field from the 2 nd day after culture, and an alternating magnetic field with the intensity of 0.5mT and the frequency of 50Hz is adopted from the 2 nd to the 3 rd dayCarrying out magnetization treatment for 50 min/day; starting from the 4 th day, carrying out magnetization treatment by adopting an alternating magnetic field with 50Hz and the magnetic field intensity of 0.3mT, wherein the treatment time is 20 min/day; in addition, the culture medium is alternately irradiated by using blue light and medium-wave violet light from day 2 until the culture is finished, and the lepista sordida mycelium rich in anthocyanin is obtained, wherein the wavelength of the blue light is 440nm, the wavelength of the medium-wave violet light is 300nm, the irradiation time of the blue light is 8min, and the irradiation time of the medium-wave violet light is 15 min.
The second embodiment of the invention is as follows: a method for culturing mycelia of Lepista sordida rich in anthocyanin comprises the following steps:
taking Lepista sordida strains, and performing ventilation fermentation culture at 20 ℃ for 5 days; the ventilation rate in fermentation culture is 1.2dm3The formula of the culture medium used in the culture process comprises a solid culture medium and an additive, wherein the additive comprises yeast copper, tea polyphenol, vitamin C, yeast zinc, glycine iron, riboflavin and L-phenylalanine, the mass ratio of the additive to the additive is 10mg/g, the mass ratio of the yeast copper, the tea polyphenol, the vitamin C, the yeast zinc, the glycine iron, the riboflavin to the L-phenylalanine is 3:3:4:3: 1:1, the solid culture medium is prepared from the following raw materials, by weight, 200 parts of potato, 20 parts of agar, 2 parts of glucose, 2 parts of sucrose, 2 parts of maltose, 0.5 part of peptone, 6 parts of soybean meal, 1.0 part of magnesium sulfate heptahydrate and 1000 parts of water, in the fermentation culture process, the culture medium is treated by using a magnetic field from the 2 nd day after culture, the culture medium is magnetized by using an alternating magnetic field with the intensity of 0.5mT for 2 to 3 th day, the treatment time is 40 min/day, the culture medium is treated by using a light intensity of 50.4 mT for 0.5mT from the 4 th day, the irradiation time of the purple mushroom is 300 mT, and the irradiation wavelength of blue light is 15 nm, and the irradiation time of blue light is further the purple mushroom.
The third embodiment of the invention is as follows: a method for culturing mycelia of Lepista sordida rich in anthocyanin comprises the following steps:
taking Lepista sordida strains for fermentation culture at 25 ℃, wherein the culture time is 6 days; the ventilation rate in fermentation culture is 1.1dm3The formula of the culture medium used in the culture process comprises a solid culture medium and an additive, wherein the additive comprises yeast copper, tea polyphenol, vitamin C, yeast zinc, glycine iron, riboflavin and L-phenylalanine, the additive is added in an amount of 5mg/g, the mass ratio of the yeast copper, the tea polyphenol, the vitamin C, the yeast zinc, the glycine iron, the riboflavin and the L-phenylalanine is 2:3:3:2: 1:3:3, the solid culture medium is prepared from the following raw materials in parts by weight, namely 200 parts of potato, 20 parts of agar, 1.5 parts of glucose, 2.5 parts of cane sugar, 1.5 parts of maltose, 0.4 part of peptone, 8 parts of soybean meal, 1.0 part of magnesium sulfate heptahydrate and 1000 parts of water, the culture medium is treated by using a magnetic field from the 2 nd day after culture in the fermentation culture process, the culture medium is treated by using an alternating magnetic field with the intensity of 50Hz and 0.5mT from the 2 nd day to the 3 rd day, the purple mushroom is cultured by using light irradiation wavelength of light, the blue light irradiation wavelength is 300nm, and the irradiation wavelength of the blue light is 15 nm, and the irradiation wavelength is 25 nm.
Comparative example 1 of the present invention is: the only difference from example 1 is: the culture medium of Lepista sordida mycelia does not contain any additive.
The comparative example 2 of the present invention is: the only difference from example 1 is: the Lepista sordida mycelium culture medium does not contain yeast copper.
Comparative example 3 of the present invention was conducted in such a manner that L-phenylalanine was not contained in the Lepista sordida mycelium culture medium, unlike example 1.
Comparative example 4 of the present invention is: the only difference from example 1 is: the Lepista sordida mycelium culture medium does not contain tea polyphenol.
Comparative example 5 of the present invention is: the only difference from example 1 is: the solid culture medium for Lepista sordida mycelium culture does not contain soybean meal.
Comparative example 6 of the present invention is: the only difference from example 1 is: the Lepista sordida mycelium culture process was irradiated with medium wave violet light only, and in example 1, the blue light irradiation process was used without any light.
Comparative example 7 of the present invention is: the only difference from example 1 is: no magnetic field treatment is used.
The mycelia obtained in examples 1 to 3 and comparative examples 1 to 7 were subjected to the anthocyanin extraction process, which was as follows:
s1, pulping purple Lepista sordida mycelia, crushing in an ultrasonic field, and freeze-drying, wherein the crushing process comprises crushing in ultrasonic waves for 5 times, the duration of each time is 30S, the time interval of every two adjacent times is 5S, and the power of the ultrasonic waves is 250W;
s2, adding 70% ethanol containing acetic acid into the freeze-dried mycelium according to the mass-to-volume ratio of the material liquid of 1:20, performing microwave extraction at 70 ℃ for 0.5h, filtering, collecting the filtrate, repeating the extraction operation on the filter cake for 2 times, combining the filtrates collected by each filtration, and performing reduced pressure distillation and concentration until the density is 1.0g/ml, wherein the microwave power is 600W;
s3, adding ethyl acetate with the volume 2 times of that of the extract obtained in the step S2 to extract for 2 times, combining the lower layers after each extraction, and collecting the lower layers as a retention solution;
s4, filtering the retention solution obtained in the step S3 by using a microporous filtering membrane, wherein the membrane pressure is 0.25MPa, and the filtering temperature is 55 ℃;
s5, carrying out rotary evaporation on the filtrate obtained after filtration in the step S4 to obtain the anthocyanin extract.
The anthocyanin extracts prepared in examples 1 to 3 and comparative examples 1 to 7 were quantified by conventional liquid chromatography under the same conditions (volume ratio of water, acetonitrile, tetrahydrofuran and phosphoric acid 30:35:30:5, flow rate of 1.2ml/min, column temperature of 40 ℃, sample introduction amount of 20 μ L, ultraviolet detector, detection wavelength of 525nm, ODSC18 reverse phase column, 4.6 mm, 5 μm, etc.), and the pigment contents obtained by extraction were as shown in table 1 below:
TABLE 1
Example 1 Example 2 Example 3 Comparative example 1 Comparative example 2 Comparative example 3 Comparative example 4 Comparative example 5 Comparative example 6 Comparative example 7
45.25 43.19 42.38 15.21 25.01 29.15 35.74 37.27 34.55 28.20
The calculation method is as follows: the anthocyanin content (mg) is obtained by extracting mycelium before pulping and then carrying out rotary evaporation.
As can be seen from Table 1, the pigment content can be increased to more than 4.15 times by using the additive provided by the invention, the yeast copper in the additive has the strongest influence on the synthesis amount of anthocyanin in Lepista sordida, and L-phenylalanine and tea polyphenol are used, in addition, blue light illumination also greatly contributes to increasing the extraction of anthocyanin in Lepista sordida, and the results of comparative example 1 and comparative example 7 show that the content of anthocyanin can be remarkably increased compared with the result of not using a magnetic field.
The lepista sordida mycelium rich in anthocyanin cultured in the operation examples 1-3 is freeze-dried and crushed to be used for preparing ice cream, the ice cream preparation process adopts conventional preparation, on the premise that all conditions such as the addition amount are consistent, an edible contrast test is carried out on the prepared ice cream, the result is shown in the following table 2, and a blank control is that common edible synthetic anthocyanin (grape purple, the addition amount is half of the mycelium) added in the same way and other conditions are consistent (essence is not added); 60 volunteers were invited to score according to 10 points each, with the scoring indices including color, smell and taste.
TABLE 2
Color and luster Smell(s) Taste of the product
Example 1 9.9 9.9 9.5
Example 2 9.9 8.8 9.0
Example 3 9.9 9.3 9.2
Blank space 8.2 5.1 8.4
The example product was similar in color to the blank.
As can be seen from the above table, although the color of the synthetic pigment can meet the needs of people, the visual sense satisfaction degree of the natural pigment is higher, and the product obtained by the scheme of the invention is used as an additive to be added into the ice cream, so that the color of the ice cream can meet the needs, and the ice cream can generate very pleasant elegant fragrance, and the food coloring needs can be well met. Therefore, the anthocyanin-enriched Lepista sordida mycelia of the present invention are used in the preparation of foods, especially ice cream. Even if the food is prepared conventionally, only the common edible synthetic pigment is replaced by the Lepista sordida mycelium, so that the additive can not only make the food generate elegant fragrance, but also have the aroma of the Lepista sordida, and simultaneously make the food color brighter and more pleasant.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all equivalent modifications made by the present invention in the specification or directly or indirectly applied to the related technical field are included in the scope of the present invention.

Claims (10)

1. A method for culturing the mycelia of Lepista sordida rich in anthocyanin is characterized by comprising the following steps: the method comprises the following steps: taking Lepista sordida strains for aeration fermentation culture, wherein the culture time is 4-6 days;
in the culture process, a solid culture medium added with additives is used, wherein the additives comprise yeast copper, tea polyphenol, vitamin C, yeast zinc, glycine iron, riboflavin and L-phenylalanine, and the additive amount of the additives is 5-10 mg/g;
treating the culture medium with a magnetic field from the 2 nd day after culture, and carrying out magnetization treatment on the culture medium with an alternating magnetic field with the intensity of 0.4-0.6 mT at the frequency of 50Hz for 40-50 min/day from the 2 nd day to the 3 rd day; carrying out magnetization treatment by adopting an alternating magnetic field with 50Hz and 0.2-0.4 mT magnetic field strength from the 4 th day, wherein the treatment time is 20-30 min/day.
2. The method for culturing the facetted mushroom mycelia rich in anthocyanin according to claim 1, wherein the weight ratio of the components of the additive, namely yeast copper, tea polyphenol, vitamin C, yeast zinc, glycine iron, riboflavin and L-phenylalanine is 10-25: 10-20: 10-15: 5-15, and preferably the weight ratio of the components of the additive is 20:15:15:12:12:10:10: 10.
3. The method for culturing the anthocyanin-rich Lepista sordida mycelia as claimed in claim 1, wherein the anthocyanin-rich Lepista sordida mycelia comprises the following steps: the ventilation capacity in the fermentation culture process is 1.1-1.2 dm3/min。
4. The method for culturing the anthocyanin-rich Lepista sordida mycelia as claimed in claim 1, wherein the anthocyanin-rich Lepista sordida mycelia comprises the following steps: the temperature in the fermentation culture process is 20-28 ℃; preferably 25 deg.c.
5. The method for culturing the anthocyanin-rich Lepista sordida mycelia as claimed in claim 1, wherein the anthocyanin-rich Lepista sordida mycelia comprises the following steps: the solid culture medium is prepared from the following raw materials in parts by weight: 180-220 parts of potato, 18-22 parts of agar, 1-2 parts of glucose, 2-3 parts of cane sugar, 1-2 parts of maltose, 0.2-0.5 part of peptone, 6-8 parts of soybean meal, 0.5-1.5 parts of magnesium sulfate heptahydrate and 800-1200 parts of water.
6. The method for culturing the anthocyanin-rich Lepista sordida mycelia as claimed in claim 1, wherein the anthocyanin-rich Lepista sordida mycelia comprises the following steps: in the fermentation culture process, alternately irradiating the culture medium with blue light and medium-wave violet light from day 2 until the culture is finished, wherein the blue light has a wavelength of 420-450 nm, the medium-wave violet light has a wavelength of 280-320 nm, the blue light irradiation time is 5-10 min, and the medium-wave violet light irradiation time is 15-20 min; preferably, the illumination intensity is 25-30 mu W/cm2。
7. The method for culturing the anthocyanin-rich Lepista sordida mycelia as claimed in claim 1, wherein the anthocyanin-rich Lepista sordida mycelia comprises the following steps: the culture method also comprises a strain breeding operation before the culture operation, wherein the strain breeding standard is as follows: selecting a variety with bright color.
8. An anthocyanin-rich Lepista sordida mycelium, which is characterized in that: the mycelium is cultured by the method according to any one of claims 1 to 7.
9. An anthocyanin, wherein: the anthocyanidin is extracted from the mycelium of claim 8.
10. Use of mycelium according to claim 8 for the colouring of food or pharmaceutical products.
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