破壁处理对灵芝孢子粉质量的影响  

Effect of Sporoderm Breakage on the Quality of Ganoderma lucidum Spore Powders

作　　者：赵晓燕[1] 倪伟锋[2] 邢增涛[1] 门殿英[1] 白冰[1] 

机构地区：[1]上海市农业科学院农产品质量标准与检测技术研究所,上海201403 [2]全国水产技术推广总站,北京100125

出　　处：《食用菌学报》2011年第3期71-73,共3页Acta Edulis Fungi

基　　金：上海市科委技术标准专项(编号:06DZ05131)的部分研究内容

摘　　要：对机械法破壁前后灵芝(Ganoderma lucidum)孢子粉中粗脂肪、粗多糖、三萜、微量元素铬以及氧化程度(酸值、过氧化值和羰基值)的变化进行了比较。结果表明,破壁处理有利于灵芝孢子粉中三萜、粗多糖、粗脂肪等成分的溶出,增加了人体对上述物质吸收和利用的可能性,但破壁后微量元素铬的含量及代表油脂酸败程度的过氧化值和羰基值亦明显升高。Crude fat, polysaccharide, triterpene and chromium levels, and selected chemical indices （acid value, peroxide value, carbonyl values）, were determined in intact and broken Ganoderma lucidum spores provided by commercial suppliers located in different areas of China, and were used to evaluate the effect of mechanical breakage of the sporoderm on the quality of the resultant G. lucidum spore powder. Mechanical breakage of the sporoderm facilitated the release of the spore polysaccharides, triterpenes and crude fat but also resulted in higher levels of chromium in the broken spore powder and in higher peroxide and carbonyl values.

关 键 词：灵芝孢子粉 破壁 粗脂肪 粗多糖 三萜 铬 酸值 过氧化值 羰基值 

分 类 号：S567.31[农业科学—中草药栽培]