灵芝子实体、菌丝体和孢子粉化学成分的比较

doi:10.3969/j.issn.1673-1689.2016.08.006

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灵芝子实体、菌丝体和孢子粉化学成分的比较
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                        10.3969/j.issn.1673-1689.2016.08.006
                    
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中图分类号:S646；Q51/57
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Difference of Chemical Components in Fruiting Body，Mycelium and Spore Powder of Ganoderma lingzhi

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摘要:

为探讨灵芝子实体、菌丝体和孢子粉中化学成分的差异，主要对3种材料中的蛋白质、氨基酸、葡萄糖、糖醇、核苷以及三萜等成分含量进行测定，并对三萜的HPLC指纹图谱进行相似度分析。结果发现，灵芝孢子粉中蛋白质质量分数最高为11.1%，而菌丝体中蛋白质质量分数最低为7.1%。灵芝子实体中灵芝三萜含量高，种类全，而菌丝体中的三萜种类少，含量低，同时未破壁的孢子粉中基本测不到灵芝三萜。糖醇含量也有差别，菌丝体中有较高含量的阿糖醇，而在未破壁孢子粉和子实体中，都是甘露醇含量较高。同时发现3种材料所含核苷的类别、含量均不同。实验结果表明，灵芝子实体、菌丝体和孢子粉3种材料的化学成分差异大，在保健品使用上应区分使用。

Abstract:

The study aimed to compare the chemical compositions of fruiting body，mycelium and spore powder of Ganoderma lingzhi. Contents of proteins，amino acids，glucose，sugar alcohols，nucleosides and triterpenes were determined，and the HPLC fingerprints of triterpenes were analyzed by similarity. Results indicated that spore powder had the highest protein content of 11.1 % and mycelium possessed the lowest of 7.1 %. Ganoderma lingzhi triterpenoids occurred in fruit body with the highest content and diverse varieties but with low content and less varieties in mycelium and were hardly detected in unbroken spore powder. The content of arabitol was higher than those of other sugar alchols in mycelium，whereas in unbroken spore powder and fruit body mannitol contents were relatively higher. Varieties and contents of nucleosides also differed in three samples. The study demonstrated the difference of chemical components in three portions of Ganoderma lingzhi and indicated that they should be distinguished when applied in health care products.

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于华峥,刘艳芳,周帅,张忠,王晨光,唐庆九,张劲松.灵芝子实体、菌丝体和孢子粉化学成分的比较[J].食品与生物技术学报,2016,35(8):823-827.

YU Huazheng, LIU Yanfang, ZHOU Shuai, ZHANG Zhong, WANG Chenguang, TANG Qingjiu, ZHANG Jingsong. Difference of Chemical Components in Fruiting Body，Mycelium and Spore Powder of Ganoderma lingzhi[J]. Journal of Food Science and Biotechnology,2016,35(8):823-827.

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在线发布日期: 2016-11-01
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