食品科学 ›› 2008, Vol. 29 ›› Issue (3): 328-331.

• 生物工程 • 上一篇    下一篇

冬虫夏草液态发酵菌丝体中化学成分分析

 谭之磊, 殷海松, 黄皓, 贾士儒   

  1. 天津市工业微生物重点实验室 天津科技大学生物工程学院; 天津市工业微生物重点实验室; 天津科技大学生物工程学院; 天津300457;
  • 出版日期:2008-03-15 发布日期:2011-08-24

Chemical Ingredients of Submerged Cultivation Mycelium of Cordyceps sinensis

 TAN  Zhi-Lei, YIN  Hai-Song, HUANG  Hao, JIA  Shi-Ru   

  1. Tianjin Key Laboratory of Industrial Microbiology, School of Bioengineering, Tianjin University of Science and Technology, Tianjin 300457, China
  • Online:2008-03-15 Published:2011-08-24

摘要: 对冬虫夏草(Cordyceps sinensis)液态发酵菌丝体的主要化学成分进行了分析。冬虫夏草液体发酵菌丝体中粗蛋白和粗脂肪的含量分别为24.53%和6.69%;腺苷含量为0.3755mg/g,D-甘露醇含量为88.80mg/g,胞内多糖含量为133.9mg/g,麦角甾醇含量为1.80mg/g。冬虫夏草液态发酵菌丝体主要成分含量与天然虫草相似。

关键词: 冬虫夏草(Cordyceps sinensis), 发酵菌丝体, 化学成分

Abstract: This investigation characterized the main chemical ingredients of submerged cultivation mycelium of Cordyceps sinensis. The contents of crude protein and crude fat were 24.53% and 6.69% respectively; The contents of adenosine, mannitol, intracellular polysaccharide and ergosterol were 0.3755, 88.80, 133.9 and 1.80 mg/g respectively. The level of main ingredients in the submerged cultivation mycelium was similar to that in the natural Cordyceps sinensis.

Key words: Cordyceps sinensis, submerged cultivation mycelium, chemical ingredients