| 正红菇深层培养菌丝体与野生子实体有效成份的分析比较* |
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| 引用本文： | 许旭萍,李淑冰,李惠珍,谢华玲.正红菇深层培养菌丝体与野生子实体有效成份的分析比较*[J].菌物学报,2003,22(1):107-111. |
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| 作者姓名： | 许旭萍 李淑冰 李惠珍 谢华玲 |
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| 作者单位： | 福建师范大学生物工程学院,福州,350007 |
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| 摘 要： | 本文分析比较了正红菇深层培养菌丝体和野生子实体有效成份的含量和组成及抑菌作用。结果表明:正红菇深层培养菌丝体和野生子实体均含有蛋白质、多糖、氨基酸、不饱和脂肪酸、挥发性物质、麦角固醇及抑菌活性物质等多种有效成份,其组成基本一致,但菌丝体在多种成份的含量上略低于子实体。
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| 关 键 词： | 有效成份含量 有效成份组成 抑菌效果 |
| 文章编号： | 1007-3515(2003)01-0107-0111 |
| 修稿时间： | 2002年6月4日 |
COMPARISON OF THE EFFECTIVE COMPONENTS IN SUBMERGED FERMENTATION MYCELIA AND WILD FRUIT BODY OF RUSSULA VINOSA |
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| Authors: | XU Xu-Ping LI Shu-Bing LI Hui-Zhen XIE Hua-Lin |
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| Abstract: | The compositions and contents of the effective components in submerged fermentation mycelia and fruit body of Russula vinosa were analysed and compared. The antibioses of fermentation mycelia and fruit body were also compared. The results showed that both mycelia and fruit body of R .vinosa contain many kinds of effective components, including protein, amino acid, polysaccharides, unsaturated fatty acid, volatiles,ergosterol and antibiosis component. |
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| Keywords: | Effective component composition effective component content antibiosis |
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