張李陽; 熊曉輝; 沈昌; 沈愛光
南京教育學院生物系; 南京農(nóng)業(yè)大學

【中文摘要】 本文對靈芝（Ｇ—６）子實體與發(fā)酵菌絲體的粗多糖、多糖組份、粗蛋白及氨基酸組成進行了比較。結(jié)果表明：發(fā)酵菌絲體中含有子實體中所具備的組份，但各組份在量上不同。菌絲體中的粗多糖及多糖含量均高于子實體分別為子實體的２．２６倍、３．５倍。菌絲體的蛋白含量明顯高于子實體，比子實體高２．４７倍，且兩者氨基酸組成不一致。其中子實體中必需氨基酸為總氨基酸量的５８．４％，而菌絲體中必需氨基酸為總氨基酸的４５．２％。

【英文摘要】 The contents of crude polysaccharides, polysaccharicdes, protein and amino acid of Ganoderma sp. were compared between fruiting body and mycelia. The result of comparison showed that the contents of crude polysaccharide, ploysaccharide and protein in mycelia were higher than those in fruiting body of Ganoderma sp. Contents of protein was 2 47 times higher than that of fruiting body. However, they are different in component of amino acid. The contents of essential amino acid in fruity body was 58 4% than that of all amino acid. The contents of essential amino acid in mycelia was 45 2% than that of all amino acid.

【中文關鍵詞】 靈芝多糖; 深層發(fā)酵
【英文關鍵詞】 Submerged fermentation; Polysaccharide of Ganoderma sp.

【文獻出處】 中國食用菌,EDIBLE FUNGI OF CHINA,編輯部郵箱,1998年01期 【DOI】CNKI:SUN:ZSYJ.0.1998-01-008