灵芝菌丝体和发酵液有效成分及含量分析

Analysis of Active Constituents in Mycelium and Fermentation Broth of Lingzhi(Ganoderma lucidum)

研究了南京紫金山·灵芝Ganodermalucidum菌丝体及发酵液的有效成分及其含量。结果表明，菌丝体中碱提多糖为2％，水提多糖为0．64％，发酵液多糖为0．1％。菌丝体含17种氨基酸，总量为14．7％，发酵液含29种氨基酸，总量0．93％。菌丝体含22种微量元素，发酵液含17种微量元素。

Active constituents in mycelium and fermcntation broth of Ganoderma lucidum were deter mined. Results showed that the amount of polysaccharides obtained from mycelium by 1mol/L NaOH extraction and hot-water extraction were 2% and 0.64% respectively, while the fer mentation broth contains 0.1% polysaccharide. The mycelium contains 17 kinds of amino aci ds, totalling at 14.7%. The fermentation broth contains 29 kinds of amino acids, totalling at 0.93%. The mycelium and fermentation broth contain 22 and 17 kinds of trace elements res pectively, predominately P, Fe, Zn and Ca