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中国农学通报

中国农学通报 ›› 2021, Vol. 37 ›› Issue (1): 49-54.doi: 10.11924/j.issn.1000-6850.casb20200200120

所属专题： 园艺

• 林学·园艺·园林 • 上一篇    下一篇

不同生长阶段灵芝子实体和孢子粉活性成分分析

李钦艳1(), 钟莹莹1, 李忠1, 肖自添2(), 古培总1, 何焕清2, 钟小云1, 彭洋洋2   

  1. 1梅州市农林科学院微生物研究所,广东梅州 514071
    2广东省农业科学院蔬菜研究所/广东省草菇科技创新中心/广东省蔬菜新技术研究重点实验室,广州 510640
  • 收稿日期:2020-02-19 修回日期:2020-07-28 出版日期:2021-01-05 发布日期:2020-12-25
  • 通讯作者: 肖自添
  • 作者简介:李钦艳,女,1984年出生,山东临沂人,农艺师,硕士,从事食药用菌栽培与研究。通信地址：514071 广东省梅州市梅江区南丽都西路26号 梅州市农林科学院微生物研究所,Tel：0753-2330791,E-mail：lqygo111@126.com。
  • 基金资助:
    广东省乡村振兴战略专项项目“食用菌良种重大科研联合攻关”(粤财农(2019)73号);广东省科技专项资金项目“结合农村科技特派员扶贫示范推广珍稀食用菌高产栽培技术”(2019A0103010);梅州市科技计划项目“梅州有机赤灵芝规范化生产升级改造应用研究”(2019B0201004);农业农村厅农业科技创新与推广项目“广东省现代农业产业技术体系创新团队建设—食药用菌产业技术体系创新团队”(2019KJ103);科技特派员下乡发现问题凝炼科技助农项目“梅州有机灵芝优质高效生产关键技术研究与示范推广”(粤财科教〔2019〕170号);广东省农科院院长基金项目(201729)

Active Components Analysis of Fruiting Body and Spore Powder of Ganoderma lingzhi at Different Growth Stages

Li Qinyan1(), Zhong Yingying1, Li Zhong1, Xiao Zitian2(), Gu Peizong1, He Huanqing2, Zhong Xiaoyun1, Peng Yangyang2   

  1. 1Microbiology Research Institute, Meizhou Academy of Agriculture and Forestry Sciences, Meizhou Guangdong 514071
    2Vegetables Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Straw Mushroom Science and Technology Innovation Center/Key Laboratory of Guangdong Vegetables Newly Technology, Guangzhou 510640
  • Received:2020-02-19 Revised:2020-07-28 Online:2021-01-05 Published:2020-12-25
  • Contact: Xiao Zitian

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摘要：

探究不同生长阶段灵芝子实体和孢子粉的活性成分变化,为灵芝子实体和孢子粉最佳采收期的确定提供理论依据,也为消费者选择相关灵芝产品提供科学参考。对梅州本地主栽品种‘梅灵1号’灵芝生长发育期间4个阶段的子实体、孢子粉弹射期间3个阶段的孢子粉进行多糖、三萜及甾醇、腺苷、蛋白质、脂肪等活性成分检测。结果显示,灵芝子实体中,菌蕾期子实体多糖、三萜及甾醇、蛋白质、脂肪含量最高,分别为0.65%、2.2 g/100 g、25 g/100 g、3.1 g/100 g,高于子实体其他时期;成熟期子实体多糖、三萜及甾醇、蛋白质、脂肪含量均高于弹粉后,但腺苷含量随着子实体的成熟逐渐升高（从低于检测下限10 mg/kg到99.2 mg/kg）。与灵芝子实体相比,不同阶段收集的孢子粉活性成分含量差别不大,多糖含量0.7%~0.85%、三萜及甾醇含量12.2~14.0 g/100 g、腺苷含量156~214 mg/kg、蛋白质含量16.1~16.6 g/100 g、脂肪含量31.7~34.2 g/100 g,其中头道孢子粉脂肪含量最高(34.2 g/100 g),二道孢子粉多糖、腺苷含量最高,（分别为0.85%、214 mg/kg）,产孢40天收集的孢子粉三萜及甾醇含量最高(13.5 g/100 g)。本试验条件下,灵芝子实体菌蕾活性成分含量高,可以加以利用;子实体弹粉后多糖、蛋白质含量有所下降,三萜及甾醇含量没有差异,若不采收孢子粉,可选择在成熟期弹粉前采收子实体;头道孢子粉、二道孢子粉及产孢40天孢子粉活性成分含量没有差异;孢子粉（破壁）活性成分含量显著高于子实体,消费者可根据实际需求选购产品。

关键词: 灵芝, 子实体, 孢子粉, 活性成分, 分析

Abstract:

The paper aims to determine the active components of fruiting body and spore powder of Ganoderma lingzhi at different growth stages to provide a theoretical basis for the optimal harvest time of the fruiting body and spore powder, and reference for consumers to choose related products of G. lingzhi. The fruiting bodies of four different growth periods and spore powders of three different collection periods of Meizhou local main variety ‘Meiling1’ were sampled, and the active components such as polysaccharides, triterpenes and sterols, adenosine, protein and fat were tested and compared. The results showed that among fruiting bodies of G. lingzhi, the content of polysaccharides, triterpenes and sterols, protein, and fat were the highest at button stage, which was 0.65%, 2.2 g/100 g, 25 g/100 g, and 3.1 g/100 g, respectively. The content of polysaccharides, triterpenes and sterols, protein and fat in the fruiting bodies at mature fruit body stage were higher than those at after spores harvest stage, but the content of adenosine gradually increased as the fruiting bodies matured (from below 10 mg/kg to 99.2 mg/kg). Compared with the fruiting bodies, there was no significant difference in the content of active components in spore powders collected at different periods, with polysaccharide content of 0.7%-0.85%, triterpene and sterol content of 12.2-14.0 g/100 g, adenosine content of 156-214 mg/kg, protein content of 16.1-16.6 g/100 g, fat content of 31.7-34.2 g/100 g. Among them, the first stage spore powder had the highest fat content (34.2 g/100 g), the second stage spore powder had the highest content of polysaccharide and adenosine (0.85% and 214 mg/kg, respectively), the 40-day full stage spore powder had the highest content of triterpenes and sterols (13.5 g/100 g). Under this experiment condition, the content of active components in fruiting bodies of G. lingzhi is high at button stage and could be used, the content of polysaccharides and proteins in fruiting bodies decrease after spores harvest stage, and there is no difference in the content of triterpenes and sterols. So, the best harvest period of fruiting body is before bomb powder. There is no difference in the content of active components in first stage spore powder, second stage spore powder, and 40-day full stage spore powder. The content of active components in spore powder (broken wall) is significantly higher than that in fruiting bodies, and consumers could purchase products according to actual needs.

Key words: Ganoderma lingzhi, fruiting body, spore powder, active component, analysis

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