摘要
灵芝多糖是灵芝中的主要有效成份。本研究对工业发酵方法生产的三种灵芝菌粉与相应的野生或栽培的灵芝子实体进行了灵芝多糖含量方面的比较,结果表明:通过发酵方法生产的灵芝菌粉在灵芝多糖含量上明显超过了野生和栽培的灵芝子实体。从而说明,利用现代发酵技术生产灵芝菌粉将很有希望成为以后生产灵芝的一种主要方法。
Ganoderma polysaccharides are the main functional composition of Ganoderma.This research has compared three kinds of fermented Ganoderma powder with their corresponding wild or cultivated Ganoderma carposporophyte respectively.Results show that the Ganoderma powder produced by fermentation exceeded evidently over cultivated and wild Ganoderma carposporophyte in the content of Ganoderma polysaccharides and so have proven that it would become a principle method for the production of Ganoderma by modern fermentation technique.
出处
《中国食用菌》
2000年第1期35-36,共2页
Edible Fungi of China
关键词
发酵灵芝菌粉
灵芝子实体
灵芝多糖
野生
栽培
Fermented Ganoderma powder
Wild Ganoderma
Cultivated Ganoderma
Polysaccharides
Compa^rison
