以豆浆为培养基的三种药食用真菌发酵过程多糖变化的研究

Changes of polysaccharide structure after edible-medicinal fungi fermentation with soybean milk

为研究豆浆对药食用真菌发酵产多糖的影响,对灵芝、金耳、冬虫夏草三种真菌以豆浆为培养基得到的多糖进行了结构和离子交换层析分析。研究结果表明,三种药食用真菌多糖的结构和性质具有较大差异,在单糖组成方面,葡萄糖、阿拉伯糖和半乳糖三种主要单糖的摩尔百分比具有较大差异,同时多糖中不同分子量的各个组分比例也有较大差异。红外光谱图分析结果显示,金耳和灵芝发酵液较虫草发酵液,多糖峰型变化较大,但二者峰型较相似。三种真菌多糖经离子交换柱分离纯化后发现,三种多糖都是由中性和酸性多糖组成,但冬虫夏草发酵液中的中性多糖比例远低于酸性多糖,而金耳和灵芝多糖中酸性多糖比例高于中性多糖。本研究以豆浆为培养基探究三种药食用真菌发酵多糖结构的变化,不仅为多糖结构研究提供理论支持,还为真菌豆浆发酵产品的开发奠定良好的实践基础。

Effects of soybean medium on structure and monosaccharide composition of three medicinal-edible fungipolysaccharides were investigated in this study. The results indicated that the varieties of monosaccharide composition andmolecular weight existed in polysaccharide of tested fungi, including Cordyceps sinensis, Tremella aurantialba andGanoderma lucidum. The result of infrared spectrometry （IR） showed that various fungi polysaccharides had similar peakpattern with different functional groups. After purifying by ion-exchange column chromatography, the fungi polysaccharideswere consisted of neutral and acid component. Moreover, the neutral component in C. sinensis polysaccharide decreasedfrom 48.3% （ control ） to 15. 9%, which was different from other two fungi （ T. aurantialba and G. lucidum ）polysaccharides.