| 竹荪深层发酵产物的毒性及降血脂作用分析 |
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| 引用本文： | 杜昱光,孟令纡.竹荪深层发酵产物的毒性及降血脂作用分析[J].中国食用菌,1997,16(3):34-35. |
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| 作者姓名： | 杜昱光 孟令纡 |
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| 作者单位： | 中科院大连化物所生化室，山东医学科学院基础所 |
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| 摘 要： | 竹荪深层发酵菌丝体的急毒、亚毒及降血脂动物实验表明，该产物对机体无毒性作用，可明显降低血清总胆固醇浓度（Ｐ＜０．０５）。
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| 关 键 词： | 竹荪 发酵菌丝体 急毒 亚毒 胆固醇 |
ANALYSIS OF TOXICITY AND ROLE OF REDUCING BLOOD FAT WITH THE MYCELIUM OF DEPTHS-FERMENT OF DICTYOPHORA INDUSIATA |
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| Du Yiguang,Pu Zhongsi,Bai Xuefang,Ma Xiaojun.ANALYSIS OF TOXICITY AND ROLE OF REDUCING BLOOD FAT WITH THE MYCELIUM OF DEPTHS-FERMENT OF DICTYOPHORA INDUSIATA[J].Edible Fungi of China,1997,16(3):34-35. |
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| Authors: | Du Yiguang Pu Zhongsi Bai Xuefang Ma Xiaojun |
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| Abstract: | Experimental resultes of the toxicity and the role of reducing blood fat show that the mycelium of D. indusiata has no poison and has the role of reducing blood fat for the mouse. |
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| Keywords: | D indusiata Mycelium of ferment Toxicity Reducing blood fat |
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