3 种不同产地灵芝子实体主要化学成分比较

doi:10.7506/spkx1002-6630-20180620-396

食品科学 ›› 2019, Vol. 40 ›› Issue (6): 240-246.doi: 10.7506/spkx1002-6630-20180620-396

3 种不同产地灵芝子实体主要化学成分比较

闫征1，郝利民2,3,*，张黎明3,*，康彩彩2,3，马天娇2，崔燕2，郑志强2

1.北京电子科技职业学院生物工程学院，北京 100176；2.军事科学院军需工程技术研究所，北京 100010；3.天津科技大学工业发酵微生物教育部重点实验室，天津 300457

出版日期:2019-03-25 发布日期:2019-04-02
基金资助:
“十三五”国家重点研发计划重点专项（2017YFD0400505-1）；军队科研项目（AX110C002；BX115C007）；北京市教育委员会科技计划一般项目（KM201710858002）

Comparison of Main Chemical Constituents in Ganoderma lucidum Fruiting Bodies Collected from Three Producing Regions

YAN Zheng1, HAO Limin2,3,*, ZHANG Liming3,*, KANG Caicai2,3, MA Tianjiao2, CUI Yan2, ZHENG Zhiqiang2

1. College of Bioengineering, Beijing Polytechnic, Beijing 100176, China; 2. Institute of Quartermaster Engineering & Technology, Academy of Military Sciences PLA China, Beijing 100010, China; 3. Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China

Online:2019-03-25 Published:2019-04-02

摘要/Abstract

摘要： 为探讨不同产地灵芝子实体（安徽1号、吉林1号和吉林2号）主要化学成分的差异，采用多种分析方法对其基本物质组成、微量元素、多糖、灵芝酸、氨基酸和脂肪酸进行分析。结果表明，不同产地灵芝子实体中蛋白质、氨基酸、脂肪酸、微量元素和三萜类化合物含量差异较大；3 种灵芝子实体中均有较高含量的Ca、Mg、Fe微量元素，以及较高含量的必需氨基酸和不饱和脂肪酸，氨基酸和脂肪酸总量由高到低依次均为安徽1号＞吉林2号＞吉林1号；3 种灵芝子实体水溶性粗多糖含量相近，但碱溶性粗多糖含量、纯化多糖的单糖组成差异较大；在3 种灵芝子实体样品中，安徽1号的灵芝酸A和灵芝酸B总含量（5.62 mg/g）最高。这些结论将为进一步完善灵芝子实体的质量标准提供技术支持。

关键词: 灵芝, 化学成分, 灵芝酸, 多糖

Abstract: In order to explore the difference in the main chemical constituents of Ganoderma lucidum fruiting bodies from different geographical regions (Anhui 1, Jilin 1 and Jilin 2), various analytical methods were used to determine the proximate chemical composition, microelement composition, polysaccharide composition, ganoderic acid content, amino acid composition and fatty acid composition. The results showed that the contents of protein, amino acids, fatty acids, microelements and triterpene compounds in G. lucidum from different regions were quite different. The contents of three microelements (Ca, Mg and Fe), essential amino acids and unsaturated fatty acids were high in all three samples. Both the total contents of amino acids and fatty acids were in the decreasing order: Anhui 1 > Jilin 2 > Jilin 1. The contents of crude water-soluble polysaccharides in these samples were similar, whereas the content of alkali soluble polysaccharides and the monosaccharide composition of purified polysaccharides were considerably different. Among the three samples, the total content of ganoderic acid A and ganoderic acid B in Anhui 1 was the highest (5.62 mg/g). These conclusions provide technical support for further improving the existing quality standard for G. lucidum fruiting bodies.

Key words: Ganoderma lucidum, chemical constituents, ganoderic acid, polysaccharides

中图分类号:

TS201.2

闫征，郝利民，张黎明，康彩彩，马天娇，崔燕，郑志强. 3 种不同产地灵芝子实体主要化学成分比较[J]. 食品科学, 2019, 40(6): 240-246.

YAN Zheng, HAO Limin, ZHANG Liming, KANG Caicai, MA Tianjiao, CUI Yan, ZHENG Zhiqiang. Comparison of Main Chemical Constituents in Ganoderma lucidum Fruiting Bodies Collected from Three Producing Regions[J]. FOOD SCIENCE, 2019, 40(6): 240-246.

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3 种不同产地灵芝子实体主要化学成分比较

Comparison of Main Chemical Constituents in Ganoderma lucidum Fruiting Bodies Collected from Three Producing Regions

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