郭倩; 周昌艷; 高君輝
上海市農(nóng)業(yè)科學院食用菌研究所; 上海市農(nóng)業(yè)科學院食用菌研究所; 上海市農(nóng)業(yè)科學院食用菌研究所 農(nóng)業(yè)部食用菌遺傳育種重點開放實驗室 上海市農(nóng)業(yè)遺傳育種重點實驗室; 上海 201106 ; 農(nóng)業(yè)部食用菌遺傳育種重點開放實驗室 上海市農(nóng)業(yè)遺傳育種重點實驗室; 上海 201106 ; 農(nóng)業(yè)部食用菌遺傳育種重點開放實驗室 上海市農(nóng)業(yè)遺傳育種重點實驗室; 上海 201106

【中文摘要】 本研究從靈芝子實體多糖提取前工藝開始,利用95％的乙醇溶液浸泡回流提取靈芝子實體兩次,絕大部分苦味成分從靈芝子實體中分流出來。醇提后的靈芝子實體再按常規(guī)水提并濃縮多糖溶液。靈芝子實體多糖在濃縮的同時,苦味也被濃縮,因而。多糖濃縮液還需進一步脫苦。研究表明,在含1g生藥/1mL的靈芝子體實多糖濃縮液中,添加0.8％的β-環(huán)狀糊精(β-CD)和1.2％的羧甲基纖維素鈉(CMC-Na),既能穩(wěn)定靈芝子實體多糖濃縮液,又能把苦味降到最低程度,為靈芝子實體多糖保健產(chǎn)品的深度開發(fā)提供了優(yōu)良的原料。

【英文摘要】 Most of the bitter compositions were separated from G. lucidum fruitbody through soaking, reflux and extraction by 95% alcohol solution before the extracting process of G. lucidum fruitbody polysaccharide (GFP). After alcohol extraction, the G. Lucidum fruitbody was water- extracted and the polysaccharide solution was concentrated as usual. The bitterness was also concentrated along with the concentration of the GFP solution. So the further reduction of the bitterness was necessary for the polysaccharide solution. It was proved in our experiment that the bitterness was reduced to the minimum level by supplementing 0.8% β- Cyclodextrin and 1.2% CMC - Na to concentrated G. lucidum fruitbody polysaccharide solution(1g crude drug/1mL GFP solution), and that β- CD and CMC- Na also had a stabilization effect on the concentrated G. Lucidum polysaccharide solution. And qualified material for further development of healthy products of GFP could be got drawing support from our experiment .

【中文關鍵詞】 靈芝; 靈芝子實體多糖; 三萜; 苦味; β-環(huán)狀糊精
【英文關鍵詞】 Ganoderma lucidum ; GFP; Bitterness; Triterpene; 8-Cyclodextrin.
【基金】上海市農(nóng)業(yè)科學院青年基金資助項目

【文獻出處】 食用菌學報,Acta Edulis Fungi,編輯部郵箱,1998年03期 【DOI】CNKI:SUN:SYJB.0.1998-03-004