| 发酵灵芝菌粉和灵芝子实体中灵芝多糖含量的比较 |
| |
| 引用本文： | 李刚.发酵灵芝菌粉和灵芝子实体中灵芝多糖含量的比较[J].中国食用菌,2000,19(1):35-36. |
| |
| 作者姓名： | 李刚 |
| |
| 作者单位： | 中山大学生物工程研究中心,广东,广州,510275 |
| |
| 摘 要： | 灵芝多糖是灵芝中的主要有效成份。本研究对工业发酵方法生产的三种灵芝菌粉与相应的野生或栽培的灵芝子实体进行灵芝多糖含量方面的比较，结果表明：通过发酵方法生产的灵芝菌粉在灵芝多糖含量上显著超过了野生和栽培的灵芝子实体。从而说明，利用现代发酵技术生产灵芝菌粉将很有希望成为以后生产灵芝的一种主要方法。
|
| 关 键 词： | 发酵灵芝菌粉 灵芝子实体 灵芝多糖 野生 栽培 |
| 修稿时间： | 1999-09-07 |
A Comparison of Ganoderma Polysaccharides of Fermented Ganoderma Powder With Cultivated and Wild Ganoderma Carposporophyte |
| |
| LI Gang.A Comparison of Ganoderma Polysaccharides of Fermented Ganoderma Powder With Cultivated and Wild Ganoderma Carposporophyte[J].Edible Fungi of China,2000,19(1):35-36. |
| |
| Authors: | LI Gang |
| |
| Abstract: | Ganoderma polysaccharides are the main functional composition of Ganoderma.This research has compared three kinds of fermented Ganoderma powder with their corresponding wild or cultivated Ganoderma carposporophyte respectively.Results show that the Ganoderma powder produced by fermentation exceeded evidently over cultivated and wild Ganoderma carposporophyte in the content of Ganoderma polysaccharides and so have proven that it would become a principle method for the production of Ganoderma by modern fermentation technique. |
| |
| Keywords: | Fermented Ganoderma powder Wild Ganoderma Cultivated Ganoderma Polysaccharides Compa~rison |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
