李淑冰; 李惠珍; 许旭萍
厦门一中; 福建师范大学生物工程学院; 福建师范大学生物工程学院 厦门361000 ; 福州350007 ; 福州350007

【中文摘要】 比较分析了正红菇 (Russulavinosa)野生子实体与人工培养菌丝体的多糖、氨基酸、脂肪酸、挥发性物质和麦角固醇等有效成分。结果表明 ,正红菇人工培养菌丝体的氨基酸、脂肪酸较野生子实体丰富 ,而多糖、挥发性物质和麦角固醇的含量则低于野生子实体。

【英文摘要】 The active ingredients of submerge cultured mycelia and wild fruitbodies of Russula vinosa were analyzed. The results showed that the contents of amino acids and fatty acids of submerge cutured mycelia were higher than that of the wild fruitbodies, but the contents of polysaccharides, volatiles and ergosterol of submerge cutured mycelia were lower than that of the wild fruitbodies.

【中文关键词】 正红菇; 子实体; 菌丝体; 有效成分
【英文关键词】 Russula vinosa; Fruitbody; Submerge cultured mycelium; Active ingredient

【文献出处】 食用菌学报,Acta Edulis Fungi,编辑部邮箱,2003年01期 【DOI】CNKI:SUN:SYJB.0.2003-01-003