液体发酵云芝蛋白多糖的分离及其鉴定  

Separation and Identification of the Protein-Polysaccharides from Fungus Polystictus Versicolor Hyphae Produced by Liguid Fermentation and it's Fermentative Syrup

作　　者：吴国荣[1] 程光宇[1] 陈胜兰[1] 邹玉珍[1] 

机构地区：[1]南京师范大学生物系

出　　处：《南京师大学报（自然科学版）》1995年第1期88-93,共6页Journal of Nanjing Normal University(Natural Science Edition)

基　　金：江苏省教育委员会自然科学基金

摘　　要：放射诱变筛选出的高产云芝菌种用液体发酵法培养的菌丝体和发酵液经热水提取、乙醇沉淀、１万分子量截面超滤得到淡黄灰色粉末状云芝菌丝体蛋白多糖和橙灰色粉末状的发酵液蛋白多糖．菌丝体和发酵液蛋白多糖的糖合量、蛋白质含量分别为６２．４％、２３．５％．与４３．８％、２７．１％．与日本商品云芝蛋白多糖（ＰＳ—Ｋ）相比较，发酵云芝菌丝体蛋白多糖在红外、紫外吸收，物理常数、单糖和氨基酸的组成上是一致的，后者在纯度上则高于前者；Hyphae of a high productivity mutant of fungus Polystictus versicolor which has been selected from radiation induction and incubated with liquid medium, and it's fermentative syrup, both extracted by hot water, precipitated by alcohole and ultratiltrated with cross section of 104 M. W., we obtained the yellowish gray powdery protein-polysaccha rides of fungus hyphae and the orange powdery protein-polysaccharides of fermentative syrup. The sugar and protein content of hyphae is 62.4% and 23.5%,and which of syrup is 43.8% and 27.1% respectively. Compave with Japan Product PS-K, according to the infraved and ultraviolet absorption spectrum, the physical constants, the component of monosaccharides and aminoacids, both are all identical, but the purity of our product is higher than PS-K. the monosaccharide component of these polysaccharides are mainly glucose.

关 键 词：液体培养 多孔菌科 蛋白多糖 分离 云芝 发酵 

分 类 号：Q949.329.7[生物学—植物学]