深层发酵樟芝营养成分的测定

Determination of nutrition components in submerged mycelium Antrodia camphorata

采用常规检测方法测定深层发酵樟芝菌丝体中的营养成分脂肪酸、氨基酸、麦角甾醇、总三萜的含量,用电感耦合等离子体质谱法测定矿物质的含量.结果表明:樟芝中粗脂肪的质量分数为11.61%,其中饱和脂肪酸占12.6%,不饱和脂肪酸占87.4%;粗蛋白的质量分数为34.20%,菌丝体干粉中总氨基酸含量为270.68 mg.kg-1;樟芝含有常量元素K、Na、P、Ca、Mg和多种人体所需的微量元素Fe、Zn、Mn、Cu、Mo、Cr、Se、Sr;樟芝中麦角甾醇的含量为19.55 mg.g-1,总三萜的含量为2.8125 mg.g-1.樟芝功效成分含量的测定有利于进一步探索其多种保健功能.

Minerals were determined by inductive coupled plasma-mass spectrometry （ICP-MS）, while fatty acids, amino acids, ergosterol, total triterpene of Antrodia camphorata were measured by national standard methods. The crude fat in A. camphorata was 11.61%. Amount of saturated fatty acid accounted 12.6%, while unsaturated fatty acid accounted 87.4%. The mass fraction of crude protein was 34.20% , total amount of amino acids was 270.68 mg . kg^-1. A. camphorata had many kinds of minerals, including trace minerals. The content of ergosterol was 19.55 mg . g^-1, total triterpene was 2.8125 mg. g^-1 . The determination of functional components of A. camphorata would benefit the exploration of the mechanism of its functional effect.