【作者】 沈恒胜； 陈君琛； 林金伦；

【Author】 SHEN Heng-Sheng CHEN Jun-Chen LIN Jin-Lun CUI W ZHOU T WANG C (Research Center of Agri-Food Processing,, Fujian Acdamey of Agricultural Science, Fuzhou 350003; Food Research Program, Agriculture and Agri-Food Canada, Guelph ON, Canada)

【机构】 福建农科院农产品加工研究中心；

【摘要】 为了促进对食用菌功能保健营养成分的研究,本文分析讨论了正红菇(Russula vinosa)、金福菇 (Tricholoms lobayense Heim)、秀珍菇(Pleurotus geesteranus)和茶薪菇(Agrocybe chaxingu)的水溶性多糖热水-乙醇法萃取技术的萃取差异。结果表明,萃取物的粘稠性状和水溶性多糖萃取产量,明显受食用菌多糖古量、分子量及其结构的影响,正红菇(R.vinosa)萃取物粘稠程度最大,但多糖萃取产量最低;金福菇(T．lobayense Heim)的多糖提取产量显著高于茶薪菇(A.chaxingu Husng)和秀珍菇(P. geesteranus)(p<0．01)。分别占干物质百分含量的10．2、5．66和4．04。不同珍稀菌萃取产物中的多糖与水溶性蛋白成分比例呈明显线性负相关(r2=-0．98,p<0．05),说明不同珍稀菌提取产物中的水溶性多糖含量不仅受其分子量与分子结构影响、也可能受食用菌糖蛋白的结构差异影响。因此,不同食用菌种类的菌多糖相应萃取方法,因品种而异,值得进一步探讨。更多还原

【Abstract】 To study the functional nutrients of edible fungi, we analyzed soluble polysaccharides content with hot-water extraction and ethanol precipitated technique for Russula vinosa, Tricholoms lobayense Heim, Pleurotus geesteranus and Agrocybe chaxingu Huang. Results showed that, the viscosity level of precipitate was relative to the characteristics of polysaccharides on its proportion in extract, molecule weight and chemical structure. Comparing the extractive yield of polysaccharides among four mushrooms, R.vinosa was the lowest one with a heaviest viscosity performed and T. lobayense was the highest one had significant differences with others (p<0.01). Polysaccharides extracted from four mushrooms were 10.2, 5.66, 4.04 and 2.91% in DM respectively, which showed a negative correlation with soluble protein content in extract (r2=-0.98, p<0.05).更多还原