【作者】 李瑞雪； 汪泰初； 王钰婷； 王伟；

【Author】 LI Rui-xue;WANG Tai-chu;WAG Yu-ting;WANG Wei;The Sericultural Research Institute, An Hui Academy of Agricultural Sciences;

【机构】 安徽省农业科学院蚕桑研究所；

【摘要】 通过高效液相色谱法,对黑木耳、香菇、灵芝三种普通食用菌及桑枝食用菌对1-脱氧野尻霉素(1-deoxynojimycin,DNJ)的富集差异进行分析。结果表明,普通黑木耳、香菇、灵芝等食用菌不能自我合成DNJ,桑枝食用菌对DNJ有富集能力,不同食用菌富集能力不同,其中桑枝灵芝富集能力最好,DNJ含量达0.6459%,桑枝黑木耳次之,DNJ含量为0.3854%,桑枝香菇对DNJ基本没有富集能力。更多还原

【Abstract】 Analyse the enrichment diversity of edible fungi to DNJ in mulberry branches and black fungus 、 shii-take 、 lucid ganoderma by high performance liquid chromatography(HPLC). The results showed that the black fungus 、 shii-take 、 lucid ganoderma all could not synthesize DNJ by themself,and they could enrich DNJ from mulberry branches. Different kinds of edible fungi had different enrichment capability of DNJ. The lucid ganoderma had the best enrichment capability, and the content of DNJ was up to 0.6459%. Black fungus followed, DNJ content is 0.3854%. Shii-take basically didn’t have enrichment capability.更多还原