正红菇人工培养菌丝体与野生子实体有效成分比较  

The Analysis of Active Ingredients of Submerge Cultured Mycelia and Wild Fruitbodies of Russula vinosa

作　　者：李淑冰 李惠珍[2] 许旭萍[2] 

机构地区：[1]厦门一中,厦门361000 [2]福建师范大学生物工程学院,福州350007

出　　处：《食用菌学报》2003年第1期17-20,共4页Acta Edulis Fungi

摘　　要：比较分析了正红菇 (Russulavinosa)野生子实体与人工培养菌丝体的多糖、氨基酸、脂肪酸、挥发性物质和麦角固醇等有效成分。结果表明 ,正红菇人工培养菌丝体的氨基酸、脂肪酸较野生子实体丰富 ,而多糖、挥发性物质和麦角固醇的含量则低于野生子实体。The active ingredients of submerge cultured mycelia and wild fruitbodies of Russula vinosa were analyzed. The results showed that the contents of amino acids and fatty acids of submerge cutured mycelia were higher than that of the wild fruitbodies, but the contents of polysaccharides, volatiles and ergosterol of submerge cutured mycelia were lower than that of the wild fruitbodies.

关 键 词：正红菇 人工培养菌丝体 野生子实体 有效成分 食用菌 深层发酵 

分 类 号：S646[农业科学—蔬菜学]