几种常见野生菌多糖含量的比较  

Comparison of Polysaccharide Content of Several Common Wild Bacteria

作　　者：余丽[1] 晏爱芬[1] 张悦[1] 高妩媚 付琼[1] 字胡润 YU Li YAN Ai-fen ZHANG Yue et al(School of Resources and Environment, Baoshan University, Baoshan, Yunnan 67800)

机构地区：[1]保山学院资源环境学院,云南保山678000

出　　处：《安徽农业科学》2017年第21期80-82,共3页Journal of Anhui Agricultural Sciences

基　　金：保山学院科研基金项目(14BY020)

摘　　要：[目的]对野生食用菌中的多糖含量进行比较,为生产企业对多糖产品的开发和应用以及消费者选择购买食用提供参考。[方法]以几种常见野生食用菌为材料,采用水提醇析法进行多糖提取。选择料液比1∶25(g∶m L),时间2 h,在温度60℃下提取3次。4℃醇析24 h后,经4 000 r/min离心20 min,去上清,将沉淀溶于水作为待测液。利用苯酚-硫酸法进行多糖含量的测定。[结果]从多糖含量的测定结果看,松茸菌最高,为7.70 mg/g;小美牛肝菌第二,为7.58 mg/g;而鸡枞菌和青头菌多糖含量差别不大。从该研究看,多糖含量高的野生菌在口感味道上更受人们喜爱,如小美牛肝菌、松茸,但同时价格也很高。说明多糖含量高低与日常生活中人们对野生菌的选择、野生菌的价格有一定的关系。[结论]多糖含量对野生食用菌口感和鲜美味道有一定的影响。[ Objective ] The content of polysaccharide in wild edible fungi was compared, which could provide reference for the development and application of polysaceharide products and the food selection by consumers. [ Method] Several kinds of wild edible fungi were used as materials, and polysaceharide was extracted by water extraction and alcohol analysis. Material to water ratio 1 ： 25 （ g： mL）, time was 2 h, temperature was 60 ℃, times was 3. 4 ℃ of alcohol-precipitation after 24 h , 4 000 r/min 20 rain, precipitation will dissolve in water to be checked. Determination of polysaccharide content by phenol sulfuric acid method. [ Result ] Results of polysaceharide content , Tricholoma matsutake was the highest, 7.70 mg/g ,the second was Boletus speciosus ,7.58 mg/g. There was little difference in the content of polysaccharides in Termitomyces striayus and Russula virescens. From the perspective of this study , wild edible fungi with high polysaceharide content was more popular in taste and taste, such as Boletus speciosus, Tricholoma matsutake, but also has a high price. It also showed that the content of polysaeeharide was related to the selection of wild bacteria and the price of wild bacteria in daily life. [Conclusion] The content of polysaecharide has a certain influence on the taste and delicious taste of wild edible fungi.

关 键 词：野生菌 多糖 含量 测定 

分 类 号：S646.9[农业科学—蔬菜学]