【摘要】 本文报道了一种经过粉碎→酶解→分离→提纯香菇中多糖及氨基酸方法。实验结果表明：香菇中各部分的营养成分存在差异，但采用复合酶提取法，由菇盖和菇柄所得提取物在营养成分上的差距明显缩小，如两者总氨基酸中所占必需氨基酸的比例趋于相近，相比于热水浸提法而言，总氨基酸含量提高２倍，多糖含量提高４倍，某些特殊成份的含量也显著得以提高。更多还原

【Abstract】 The worth of Lentinus edodes as a therapeutic edible fungus is well konwn.Aminoacids and lentinan can be obtained from either smashed mush or smashed handle afterenzymatic reaction,seperation and purification.Experimental results show: Various partof Lentinus edodes is different in its nutrients,but this difference would become slight,by using enzymatic extraction technique,For example, the ratio of necessary amino acidsto whole amino acids is almost the same in both extracts of mush and handle. Compar-ing to the warm water extraction,using enzymatic extraction technique,the extractionrate of amino acids increases more than 3 times, and the extraction rate of lentinanincreases about 4 times.The rate of extraction of some soecial components also increaseremarkably.更多还原