【摘要】 本文对姬松茸鲜子实体粗多搪、干子实体粗多糖、深层发酵产生的菌丝体粗多糖进行了研究。采用苯酚-硫酸法,蒽酮-硫酸法两种方法进行比较,通过实验分析发现,姬松茸深层发酵的菌丝体中多糖含量最高,为其以后的液体发酵提供一定的理论基础。更多还原

【Abstract】 Agaricus blazei Murrill polysaccharide is a kind of effective activity ingredient,this paper adopts Phenol -sulfuric acid method and anthrone-sulfuric acid method to compare Agaricus blazei Murrill carpophore polysaccharide,fresh carpophore polysaccharide and mycelium polysaccharide,the results indicated mycelium polysaccharide content is the highest.更多还原