刺芹侧耳发育过程中海藻糖含量及影响因子

Determination of Trehalose Levels in Combined My celium/Substrate and Fruit Bodies of Pleurotus eryngii During Different Stages of Cultivation and at Different Growth Temperatures

采用高效液相色谱法(HPLC)测定刺芹侧耳(Pleurotus eryngii)基质菌丝及其生长发育过程中海藻糖含量,总结其变化规律以及温度对海藻糖含量的影响。结果表明:未接种时培养料中海藻糖含量极低,为0.0094%,带料菌丝检测结果为:菌丝体阶段,海藻糖的含量均低于0.12%,随着培养天数的增加,海藻糖的含量逐渐升高;转为生殖生长以后继续升高,在原基形成时达到峰值,含量为0.14%,进入生殖生长迅速下降;菇蕾期后海藻糖含量基本保持稳定,直至采收结束,海藻糖的含量再次降低至0.05%。不同培养温度下,带料菌丝中海藻糖的含量随温度的升高逐渐增大,但温度过高时,菌丝死亡,海藻糖含量急剧下降至0.0091%。

Trehalose levels in combined fungal mycelium/growth substrate and fruit bodies of Pleurotuseryngii were determined by high performance liquid chromatography.Trehalose levels in the cultivation substrate＆amp;nbsp;were relatively low （0.0094%）prior to inoculation;relatively low levels were also recorded in combined mycelium/substrate during the early mycelial growth phase （0-7 d）but gradually increased with increased cultivation time.Peak levels （0.14%）were observed at the time of primordium formation （42 d）.Levels then decreased （to 0.05%）during the period of fruit body development （42-55 d）.Combined mycelium/substrate trehalose levels increased slightly with increased growth temperature,with peak values （0.16%-0.17%）occurring at 31 ℃,but a higher temperature（37 ℃）led to hyphal death and much lower trehalose levels （0.0091%）.