| 不同生理时期平菇(109)多糖质量分数比较研究 |
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| 引用本文： | 薛春梅,靖桂云,李秀霞,吴恒梅,李洪杰,杨国坤.不同生理时期平菇(109)多糖质量分数比较研究[J].高师理科学刊,2012(5):64-66. |
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| 作者姓名： | 薛春梅 靖桂云 李秀霞 吴恒梅 李洪杰 杨国坤 |
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| 作者单位： | 佳木斯大学 生命科学学院,黑龙江 佳木斯154007 |
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| 基金项目： | 佳木斯大学科研课题(S2010-56);佳木斯大学科技创新课题(Dz2011-043) |
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| 摘 要： | 分析不同生理时期平菇(109)多糖的质量分数.测定了平菇(109)菌种的液体菌丝体阶段、菌丝满料阶段、子实体阶段的多糖质量分数,并进行了比较,分析不同生理时期平菇多糖产量的差异.平菇(109)液体培养阶段多糖质量分数最高,子实体阶段次之,菌丝满料阶段最少.实验为进一步开发利用食用菌多糖的原料提供理论依据.
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| 关 键 词： | 平菇 多糖 质量分数 生理时期 |
A comparative study of the polysaccharide content of oyster mushroom in different physiological stages |
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| XUE Chun-mei,JING Gui-yun,LI Xiu-xia,WU Heng-mei,LI Hong-jie,YANG Guo-kun.A comparative study of the polysaccharide content of oyster mushroom in different physiological stages[J].Journal of Science of Teachers＇College and University,2012(5):64-66. |
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| Authors: | XUE Chun-mei JING Gui-yun LI Xiu-xia WU Heng-mei LI Hong-jie YANG Guo-kun |
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| Institution: | (School of Life Science,Jiamusi University,Jiamusi 154007,China) |
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| Abstract: | Analysisd the polysaccharide content of Oyster Mushroom(109)in different physiological stages.The polysaccharide content of Oyster Mushroom(109)in different physiological stages,that is the liquid mycelium stage,the stage of mycelium occupying the whole culture medium and the fruiting body stage,is determined and compared.The result shows that the polysaccharide content in the liquid mycelium stage is the highest,the fruiting body stage is the second,the stage of mycelium occupying the whole culture medium is the lowest.The study can lay the theoretical foundation for the further developing and utilizing the polysaccharide of edible fungi. |
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| Keywords: | Oyster Mushroom polysaccharide content physiological stage |
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