摘要
以多糖、多肽和亮菌甲素含量以及多糖分子量分布分析为指标,对液体发酵生产的亮菌菌粉和固体发酵生产的亮菌糖浆进行质量比较。亮菌菌粉中多糖,多肽含量分别为5.86%和4.62%。亮菌菌粉和亮菌糖浆中多糖/多肽的含量比值分别为1.27和1.29。亮菌糖浆主要由小分子量多糖组成,菌粉中亮菌甲素较多。液体发酵所得的亮菌菌粉是一种有潜力的制剂新原料。
The qualities of dry matter of culture broth （DMCB）of Armillariella tabescens （AT）and syrup of solid ferment of AT were compared. The contents of polysaccharides and polypeptides in DMCB of AT were 5.86%,4.62% respectively. The ratio of polysaccharides/ polypeptides was 1.27 and 1.29 in DMCB and syrup respectively. The polysaccharide of in syrup was mostly composed of low weights molecular. The content of Armillarisin A was higher in DMCB than that of in syrup. The DMCB of AT is to be a potential material for medicine.
出处
《生物技术通报》
CAS
CSCD
2008年第4期188-190,共3页
Biotechnology Bulletin
基金
国家"863"重点项目资助(2007AA021506)
教育部新世纪优秀人才支持计划(NCET-07-0380)
关键词
亮菌
发酵菌粉
糖浆
多糖
多肽
亮菌甲素
Armillariella tabescens （AT） Dry nratter of culture broth （DMCB） Syrup Polysaccharides Polypeptide Armillarisin A
