摘要
研究了中药黄芪对灵芝发酵生产灵芝多糖的影响,确定了黄芪添加的可行性及最适添加量,并对发酵产生的粗多糖进行分析,通过 Sephadex G 75 凝胶对粗多糖进行初步分离和研究.结果表明:黄芪有利于灵芝在发酵中多糖的产生,其多糖的组分发生变化,有可能产生新的物质.
A.mongholicum was added to the medium of Ganoderma Lucidum polysaccharides fermentation for the purpose of effective polysaccharides production. The result showed that polysaccharides production could be improved when adding proper amount of A.mongholicum, and the polysaccharides group Ⅱ formed might be new material.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2005年第2期38-40,45,共4页
Journal of Food Science and Biotechnology
