云南野生食用菌多糖含量测定及培养特性研究  

Studies on the testing polysaccharide and culturing character of mushroom from Yunnan province

作　　者：张相日[1] 李金灿[1] 陆辉[1] 朱西儒[1] 赖建平[1] 

机构地区：[1]广州大学生物与化学工程学院,广东广州510405

出　　处：《广州大学学报（自然科学版）》2005年第2期129-132,共4页Journal of Guangzhou University:Natural Science Edition

摘　　要：对云南野生蘑菇青头菌和鸡枞菌中多糖含量进行测定.结果表明:野生青头菌中多糖含量高达31 0%,鸡枞次之为21 8%,比普通人工栽培的鸡腿菇分别高出3 0倍和1 8倍.因此,对研究如何增强人体的免役力,提高抗病毒和延缓衰老,开发天然资源有较大实用价值.The tests with the polysaccharide analysis of Russula.virescens(Schaeff.)Fr. and Termitomyces.robustus(Belli) Heim were studied at first in this paper. The results showed that the polysaccharide of wild R.virescens was as high as 31.0%, and the next one was T.robustus. They were 3 times and 1.8 times that of C.comatus respectively. Therefore, it was valueable to develop the natural resources, because they can to enhance the immunization of human body and the resistance against virus diseases.

关 键 词：青头菌 鸡枞 多糖 

分 类 号：S646[农业科学—蔬菜学]