| 灵芝—松茸混菌菌丝体的成分分析 |
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| 引用本文： | 王淑珍,,白晨等.灵芝—松茸混菌菌丝体的成分分析[J].上海师范大学学报(自然科学版),2002(2). |
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| 作者姓名： | 王淑珍 白晨等 |
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| 作者单位： | 上海师范大学生命与环境科学学院 上海200234
(王淑珍，高雁，范俊，杨家峰)，复旦大学生命科学院 上海200433
(白晨)，上海师范大学生命与环境科学学院 上海200234(杨英杰) |
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| 摘 要： | 对灵芝 1] 松茸 2 ] 功能饮料生产的副产物、灵芝、松茸混菌共酵混菌菌丝体的主要成分进行了分析 ,其结果证明混菌菌丝体不仅含真菌活性多糖 1 5.2 5% (干基、发酵 3 d)及多种营养成分 ,而且具有浓郁的真菌香气 ,是一种极好的食品天然功能添加剂
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| 关 键 词： | 灵芝-松茸功能饮料 混菌菌丝体 天然功能添加剂 |
The Ingredient Analyse of the Mixing Mycelia of Ganoderma Tsugae and Tricholoma Matsutake |
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| WANG Shu-zhen ,BAI Chen ,GAO Yan ,FAN Jun ,YANG Jia-feng ,YANG Ying-jie.The Ingredient Analyse of the Mixing Mycelia of Ganoderma Tsugae and Tricholoma Matsutake[J].Journal of Shanghai Normal University(Natural Sciences),2002(2). |
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| Authors: | WANG Shu-zhen BAI Chen GAO Yan FAN Jun YANG Jia-feng YANG Ying-jie |
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| Institution: | WANG Shu-zhen 1,BAI Chen 2,GAO Yan 1,FAN Jun 1,YANG Jia-feng 1,YANG Ying-jie 1 |
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| Abstract: | Ingredients of the mycelia in the liquid co-fermentation of Ganoderma tsugae and Tricholoma matsutake, the by-product of the L-S functional beverage were analyzed.The result showd that the co-fermentational mycelia containd not only active fungal polysaccharide(6.95%,dry)but also various nutrient ingredients. It is a kind of superb natural functional food addition with dense fungal aroma. |
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| Keywords: | functional beverage mycelia of the co-fermentation natural functional addition |
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