| 不同品种灵芝固态发酵菌丝体多糖和三萜含量的比较 |
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| 引用本文： | 陈飞,马闽卉,梁运祥,赵述淼,郭俊平.不同品种灵芝固态发酵菌丝体多糖和三萜含量的比较[J].食品科技,2011(9):19-22. |
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| 作者姓名： | 陈飞 马闽卉 梁运祥 赵述淼 郭俊平 |
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| 作者单位： | 华中农业大学生命科学技术学院农业微生物学国家重点实验室; |
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| 基金项目： | 国家科技支撑计划项目(2008BAI63B04) |
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| 摘 要： | 以多糖和三萜含量为指标,探讨了8种灵芝菌株固态发酵菌丝生物活性物质含量的差异。结果表明,不同菌株间固态发酵菌丝得率、多糖和三萜含量的差异较大,紫芝菌丝得率最高,达到了21.66%;云芝单位菌丝体多糖含量最高,为8.16%;赤芝和树舌灵芝单位菌丝体三萜含量最高,分别为1.13%和1.08%。8种灵芝菌株中紫芝单位培养基的多糖产量最高,达到了0.996%,赤芝单位培养基的三萜产量最高,为0.173%,因此紫芝适合于固态发酵生产灵芝多糖,而赤芝适合于固态发酵生产灵芝三萜。
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| 关 键 词： | 灵芝 固态发酵 菌丝体 多糖 三萜 |
Comparison of polysaccharides and triterpenes contents ofthe mycelium of Ganoderma Lucidum in solid-state fermentation |
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| CHEN Fei,MA Min-hui,LIANG Yun-xiang,ZHAO Shu-miao,GUO Jun-ping.Comparison of polysaccharides and triterpenes contents ofthe mycelium of Ganoderma Lucidum in solid-state fermentation[J].Food Science and Technology,2011(9):19-22. |
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| Authors: | CHEN Fei MA Min-hui LIANG Yun-xiang ZHAO Shu-miao GUO Jun-ping |
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| Affiliation: | CHEN Fei,MA Min-hui,LIANG Yun-xiang*,ZHAO Shu-miao,GUO Jun-ping(College of Life Science and Technology,Huazhong Agricultural University,State Key Laboratory of Agricultural Microbiology,Wuhan 430070) |
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| Abstract: | According to the contents of polysaccharides and triterpenes, the differences of the contents of bioactive substances of 8 Ganoderma lucidum myceliums prepared by solid-state fermentation were studied. The results showed that there were obvious differences in the production of mycelia, the contents of polysaccharides and triterpenes between the strains. G. japonicum had the maximum production of mycelia, achieved 21.66% and the polysaccharides contents of Coriolus versicolor was highest amounted to 8.16%. T... |
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| Keywords: | Ganoderma lucidum solid-state fermentation mycelium polysaccharides triterpenes |
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