山东省灵芝子实体及孢子粉中营养成分比较

Comparative Study on Nutritional Components of Fruiting Bodies and Spore Powder of Ganoderma lucidum in Shandong Province

为更好地了解山东省灵芝子实体及孢子粉中营养成分,以6个不同栽培方式不同地域的段木和代栽灵芝子实体及破壁孢子粉为原料,对其营养成分包括含水率、粗脂肪、总糖、多糖、还原糖、灵芝酸等进行比较。结果表明,灵芝破壁孢子粉中粗脂肪含量约为子实体粗脂肪含量的10倍;孢子粉中总糖含量在4.359%~5.769%之间,其含量高于子实体,子实体还原糖含量在0.372%~0.556%之间,其含量高于孢子粉;6个原料中,2017年未喷粉段木栽培的子实体GL-F2多糖含量最高,为1.411%,显著高于其他子实体及孢子粉中多糖含量;灵芝子实体中灵芝酸a含量范围在208.767~349.266 mg/kg之间,灵芝酸b含量在277.6~396.3 mg/kg之间,段木栽培GL-F2子实体中两种灵芝酸含量低于代栽GL-F1与嫩灵芝中灵芝酸含量。山东省灵芝子实体及孢子粉营养丰富,未喷粉段木栽培子实体多糖含量高,子实体比孢子粉中含有较多的灵芝酸。

In order to better understand the nutritional components of Ganoderma lucidum fruiting body and spores powder in Shandong Province,the author took cut-logs and sporoderm-broken spore powders of six different cultivation ways from different regions were used as raw materials,compared their nutritional components including moisture content,crude fat,total sugar,polysaccharides and ganodermic acid.The results showed that the crude fat content in spores powder of Ganoderma lucidum was about 10 times of that in fruiting body.The content of total sugar in sporopollen was between 4.359%and 5.769%,which was higher than that of fruiting body.The content of reducing sugar in fruiting body was between 0.372%and 0.556%,which was higher than that of sporopollen.Among the 6 raw materials,the content of polysaccharide in the immature fruiting body cultivated in cut-log in 2017 was the highest(1.411%),which was significantly higher than that of the other fruiting bodies and sporopollen.The content of ganodermic acid a in the fruiting body was in the range of 208.767 mg/kg to 349.266 mg/kg,and the content of ganodermatoic acid b was in the range of 277.6 mg/kg to 396.3 mg/kg.The content of two ganodermic acid in GL-F2 was lower than that in GL-F1 which was bag planted and immature Ganoderma lucidum.The fruit body and sporopollen of Ganoderma lucidum in Shandong Province were rich in nutrition,the content of polysaccharides in immature fruiting body was high,and there was more ganodermic acid in the fruiting body than in the sporopollen.