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食品研究与开发:2017,38(22):194-197
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秀珍菇液态发酵及主要活性成分分析
耿伟涛1,李炳功1,刘珊1,郭金体2,李超1,王艳萍1,*
(1.天津科技大学新农村发展研究院,天津300457;2.天津宝地农业科技发展有限公司,天津300457)
The Liquid-fermentation Cultivation and Major Active Component Analysis of Pleurotus geesteranus
GENG Wei-tao1,LI Bing-gong1,LIU Shan1,GUO Jin-ti2,LI Chao1,WANG Yan-ping1,*
(1.Insititute for New Rural Development,Tianjin University of Science&Technology,Tianjin 300457,China;2.Tianjin Baodi Agricultural Science and Technology Development Co.,Ltd.,Tianjin 300457,China)
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投稿时间:2017-03-03    
中文摘要: 为了秀珍菇的进一步开发利用,对秀珍菇进行了7L气升式发酵罐培养,并对其发酵液和菌丝体浸提液中的功能成分进行了分析。结果表明秀珍菇发酵至第6天时菌体干重达到16.53 g/L,发酵液和菌丝体浸提物中含有多糖、蛋白质、黄酮和多酚等功能成分。经检测,在发酵液中,多糖、蛋白质、黄酮和多酚的含量分别为0.672、0.052、0.126、0.122mg/mL;而菌丝体浸提液中,多糖、蛋白质、黄酮和多酚的含量分别为0.312、0.031、0.116、0.109 mg/mL。本研究表明,秀珍菇的液态发酵可获得较高含量的活性成分,为秀珍菇的进一步开发和利用提供了理论基础和技术支持。
中文关键词: 秀珍菇  液态发酵  成分分析
Abstract:In order to further developPleurotus geesteranus,the present study was carried on the culture ofPleurotus geesteranusin 7L air-lift type fermentor,and the functional constituents in the fermentation broth and mycelium extract were analyzed.The results showed that the dry weight of mycelium reached 16.53 g/L at the 6th day,and the polysaccharide,protein,flavone and polyphenol were found in the fermentation broth and mycelium extract.The results showed that the contents of polysaccharides,proteins,flavones and polyphenols in the fermentation broth were 0.672,0.052,0.126,0.122 mg/mL,respectively.And the corresponding contents of the four functional components were 0.312,0.031,0.116,0.109 mg/mL in the mycelium extracts respectively.The results showed that the liquid fermentation ofPleurotus geesteranuscould obtain high content of active components,which provided the theoretical basis and technical support for the further development and utilization ofPleurotus geesteranus.
文章编号:201722039     中图分类号:    文献标志码:
基金项目:天津市科技计划项目(13ZCZDNC06500);天津科技大学新农村发展研究院开放基金资助项目(xnc201509)
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