3种灵芝多糖的研究

 目的对3种灵芝多糖的含量、单糖组成和糖蛋白含量进行研究。方法提取和纯化灵芝子实体、菌丝体和发酵液多糖，应用高效液相色谱法和凯氏定氮法对多糖的含量、单糖组成及糖蛋白质含量作了分析、比较。结果3种灵芝多糖含量分别为：子实体含0.75%；菌丝体含2.13%；发酵液含0.982 g·L^-1。3种多糖均由葡萄糖、果糖组成，这两种单糖在子实体和菌丝体多糖中的摩尔比相同，为7∶1；在发酵液多糖中的摩尔比为2∶1。3种灵芝多糖中糖蛋白含量分别为：子实体多糖含12.22%；菌丝体多糖含26.62%；发酵液多糖含2.92%。结论研究结果为综合开发利用灵芝提供了科学依据。

Studies on three kinds of polysaccharide of Ganoderma lucidum

OBJECTIVE To study the polysaccharide in fruit body,mycelia and fermenting liquor of Ganoderma lucidum. METHODS Polysaccharide of G.lucidum were extracted and purified.The content,molar ratio and protein content of polysaccharide were determined by HPLC and Kjeldahl method. RESULTS All polysaccharides consisted of glucose and fructose.The sugar components were 0.75% in fruit body,2.13% in mycelia and 0.982 g·L^-1in fermenting liquor respectively.Their molar ratio was 7∶1 in fruit body and mycelia and 2∶1 in fermenting liquor respectively.Their protein contents were 12.22%,26.62% and 2.92% in fruit body,mycelia and fermenting liquor respectively.CONCLUSION The experimental results supply the important scientific data for developing Ganoderma lucidum in medicinal field.