摘要
分析了主要活性物质(薏苡仁酯、粗灵芝酸等)在灵芝发酵前后的变化,结果表明:以薏苡仁为基质进行灵芝发酵后的发酵产物,其粗脂肪的总量有所下降,但亚油酸的含量升高;经HPLC分析,与以清液进行的灵芝发酵相比,以薏苡仁为基质进行的灵芝发酵在粗灵芝酸组成上是有差异的,合成的种类也更为丰富。
Changes of the main active components （coixenolide, gross ganoderic acid） before and after fermentation of Ganoderma lucidum were analysed that the results showed that the gross oil was lowered in the fermentation product, but the linoleic acid content was increased. By the analysis of HPLC, the amount of ganoderic acids in the fermentation broth was more abundant when cultured in Coix lachryma-jobi substrate than cultured in synthenic liquor substrate.
出处
《中国食品学报》
EI
CAS
CSCD
2006年第5期105-110,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
温州市科技计划项目(S2005A007)
关键词
薏苡仁
灵芝
活性成分
Coix lachryma-jobi Ganoderma lucidum Active component
