摘要
本文对发酵茯苓菌丝体和天然茯苓中多糖的提取分离进行了研究,并分别测定了二者总多糖的提取率及总糖的平均含量。发酵茯苓菌丝体和天然茯苓中总多糖的提取率分别为24.47%和82.93%;发酵茯苓菌丝体和天然茯苓总糖的平均含量分别为45.17%和87.24%。
The extraction and isolation of polysaccharides from the mycelium of fermented Poria cocos and natural Poria cocos were studied in this paper. The rates of extraction and isolation from the mycelium of fermented Poria cocos and natural Poria cocos were 24.47% and 82.93% respectively. Moreover, average contents of total saccharides in the mycelium of fermented Poria cooos and natural Poria cocos were 45.17% and 87.24% respectively.
出处
《天然产物研究与开发》
CAS
CSCD
2006年第4期667-669,673,共4页
Natural Product Research and Development
关键词
发酵茯苓菌丝体
天然茯苓
多糖
提取率
总糖
mycelium of fermented Poria cocos
natural Poria cocos
polysaccharide
rate of extraction and isolation
total saccharide
