灵芝发酵枸杞实现多糖复合初步研究  

Preliminary study on the fermentation of Lycium barbarum polysaccharides with Ganoderma lucidum to produce a polysac-charide composite

作　　者：张雯[1] 王宏勋[1] 张静丽[1] 张晓昱[1] 

机构地区：[1]华中科技大学生命科学与技术学院,湖北武汉430074

出　　处：《食品工业科技》2005年第8期90-91,94,共3页Science and Technology of Food Industry

摘　　要：灵芝多糖和枸杞多糖均具有良好的生理活性功能。提取灵芝多糖和枸杞多糖的复合物清除羟自由基活性可以达到53.11%,优于两种多糖单独作用效果。利用灵芝菌株发酵枸杞汁,体系中总糖含量可以达到20g/L以上,发酵液稀释10倍清除羟自由基活性可以达到56.65%,高于灵芝发酵液和枸杞法清除率。初步说明可以通过灵芝发酵实现灵芝多糖和枸杞多糖的复合,为发挥多糖功效提供新的途径。The Lycium barbarum polysaccharides and the Ganoderma lucidum polysaccharides have different bio- active functions. The mixture of the two kinds of polysaccharides can scavenge the hydroxy free radical by up to 53.11%, and is superior to any single polysaccharide. The results indicate the functions of the each of the two kinds of polysaccharides can be enhanced by this way. And then, using Ganoderma lucidum to ferment 5% Lycium chinensa juice, the effect of the fermentation liquid diluted by 10 times is better than Ganoderma lucidum fermentation liquid or Lycium chinensa juice, the scavenging rate for the hydroxy free radical actions reaches 56,65%, These results prove that the composite of the two kinds of polysaccharides can be obtained by fermentation.

关 键 词：枸杞 灵芝 发酵 多糖复合 

分 类 号：TS201.1[轻工技术与工程—食品科学]