隐孔菌的发酵培养及成分分析

采用ＧＣ－ＭＳ－ＤＳ测定隐孔菌菌丝的挥发油成分，结果表明，在检出２０种成分中包括倍半萜类化合物４种，芳香族化合物１０种，脂肪族化合物６种，与野生隐孔菌挥发油成分组成相比共有１３种成分相同，占检出成分的６５％。挥发油含量高于野生隐孔菌挥发油含坦。通过ＴＯＴ百分比测定，芳香族和脂肪族含量均高于野生隐孔菌，萜类含量二者基本相近。

Fermentation Culture & Analysis of Compositions of Cryptoporus Volvatus (Peck) Schear

The fermentation culture technology of Cryptoporus volvatus was intro duced.The compositions of essential oils in this fungus were determined by adopting GC MS DS method.The resultes show that twenty kinds of compounds were determined in the essential oils of fermentation cultured C. volvatus, including four kinds of sesquiter pense,ten kinds of aromatics and six kinds of fattys.From comparing these compounds between fermentation cultured and wild C. volvatus,the thirteen kinds of compounds which make up 65 per cent of the total determined compounds are the same. The essential olis contents (2.185%) appear to be more in fermentation cultured C. volvatus than these (1.412%)in wild ones. volvatus.Both of the aromatics and fattys contents are more in fermentation cultured C.volvatus than these in wild ones by determining TOT percent,but the sesquiterpenes contents are about the same. From comparing these compounds GC scanning peaks times between fermentation cultured and wild C. volvatus,both of them on the sesquiterpenes and fattys scanning peaks times are similar,except for the difference on aromatics.According to the synthetical analysis and comparison of sugars,amino acids, lipids and secondary products between fermentation cultured and wild C. volvatus, the results point out that we may make research further on fermentation cultured C. volvatus as the substitute of new drug resources of wild C. volvatus