李淑冰; 李惠珍; 許旭萍
廈門(mén)一中; 福建師范大學(xué)生物工程學(xué)院; 福建師范大學(xué)生物工程學(xué)院 廈門(mén)361000 ; 福州350007 ; 福州350007

【中文摘要】 比較分析了正紅菇 (Russulavinosa)野生子實(shí)體與人工培養(yǎng)菌絲體的多糖、氨基酸、脂肪酸、揮發(fā)性物質(zhì)和麥角固醇等有效成分。結(jié)果表明 ,正紅菇人工培養(yǎng)菌絲體的氨基酸、脂肪酸較野生子實(shí)體豐富 ,而多糖、揮發(fā)性物質(zhì)和麥角固醇的含量則低于野生子實(shí)體。

【英文摘要】 The active ingredients of submerge cultured mycelia and wild fruitbodies of Russula vinosa were analyzed. The results showed that the contents of amino acids and fatty acids of submerge cutured mycelia were higher than that of the wild fruitbodies, but the contents of polysaccharides, volatiles and ergosterol of submerge cutured mycelia were lower than that of the wild fruitbodies.

【中文關(guān)鍵詞】 正紅菇; 子實(shí)體; 菌絲體; 有效成分
【英文關(guān)鍵詞】 Russula vinosa; Fruitbody; Submerge cultured mycelium; Active ingredient

【文獻(xiàn)出處】 食用菌學(xué)報(bào),Acta Edulis Fungi,編輯部郵箱,2003年01期 【DOI】CNKI:SUN:SYJB.0.2003-01-003