白玉菇等4种食用真菌多糖含量的比较研究

The Comparison of the Polysaccharides Obtained from Four Different Edible Fungus

[目的]测定并比较口蘑、杏鲍菇、白玉菇、蟹味菇中多糖的含量。[方法]采用水提醇沉法提取4种食用真菌多糖,通过苯酚-硫酸比色法,以葡萄糖为对照品,测定这4种食用真菌的多糖含量。[结果]葡萄糖标准曲线方程为:y=7.723 5x+0.026 3,相关系数r=0.997 8,线性关系良好,口蘑、杏鲍菇、白玉菇、蟹味菇中多糖含量分别为15.63%、52.38%、33.57%、31.79%。[结论]该法操作简单、准确,具有较好的稳定性。这4种食用真菌都含有丰富的多糖成分,其中杏鲍菇的多糖含量最高,口蘑的多糖含量最低,白玉菇与蟹味菇的多糖含量相当。

[ Objective ] To determine and compare the content of polysaccharides in tricholoma, plenrotus eryngii, white hypsizygus mar- moreus and hypsizygus marmoreus. [ Method] The polysaccharides obtained from four different edible fungus were extracted by water extraction and alcohol precipitation method. By using phenol-sulfuric acid method, glucose as the standard, the content of polysaccharides of the four dif- ferent edible fungus were determined. [ Result] The standard curve for glucose showed good linear, and its standard equation was y = 7. 723 5x ＋ 0. 026 3, r = 0. 997 8, and the content of polysaccharides in tricholoma, plenrotus eryngii, white hypsizygus marmoreus and hyp- sizygus marmoreus were 15.63%, 52.38%, 33.57%, 31.79%. [ Conclusion] The method is simple, accurate, and it has good stability. The content of polysaccharides were rich in the four different edible fungus, and plenrotus eryngii contained the highest content of polysaccha- ride among the four different edible fungus, and tricholoma contained the lowest content of polysaccharide, and the content of polysaccharides in white hypsizygus marmoreus and hypsizygus mannoreus were equal.