宣以巍; 孫培龍; 朱麗云; 趙明珠
浙江省食品工業(yè)協(xié)會(huì); 浙江工業(yè)大學(xué)食品工程系; 浙江工業(yè)大學(xué)食品工程系; 浙江工業(yè)大學(xué)食品工程系 杭州310006 ; 杭州310032 ; 杭州310032 ; 杭州310032

【中文摘要】 本文報(bào)道了灰樹花菌絲體的深層發(fā)酵及有效成分提取和分析。分別從菌絲體及發(fā)酵清液中提取得到了灰樹花多糖和胞外多糖 ,同時(shí)還測(cè)定了菌絲體成分 :灰樹花多糖 7 82 % ,蛋白質(zhì) 2 1 7% ,總糖 5 7 2 % ,灰分6 0 5 % ,其中菌絲體灰樹花多糖及總糖含量明顯多于子實(shí)體。

【英文摘要】 In this paper,the submerged fermentation of Grifola frondosus and the analysis of its mycelial efficient compositions were studied.The grifolan was extracted from the mycelia,and the extracellular polysaccharides was extracted from the broth.The compositions of the mycelia were analyzed,grifolan 7 82%,protein 21 7%,total saccharides 57 2%,ash 6 05%.The content of grifolan and total saccharides were apparently exceed to the fruit bodies.

【中文關(guān)鍵詞】 灰樹花; 灰樹花多糖; 菌絲體; 深層發(fā)酵
【英文關(guān)鍵詞】 Grifola frondosus; Grifolan; Mycelium; Submerged fermentation

【文獻(xiàn)出處】 中國(guó)食用菌,Edible Fungi of China,編輯部郵箱,2002年01期 【DOI】CNKI:SUN:ZSYJ.0.2002-01-016