| 深层发酵羊肚菌多糖的提取、分离及纯化研究 |
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| 引用本文： | 贾建会,吕晓莲,樊利青.深层发酵羊肚菌多糖的提取、分离及纯化研究[J].食品科学,2002,23(4):59-63. |
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| 作者姓名： | 贾建会 吕晓莲 樊利青 |
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| 作者单位： | 北京市食品研究所,100076 |
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| 摘 要： | 以深层发酵产生的羊肚菌菌丝体和发酵液为主要原料提取羊肚菌多糖，对影响多糖提取率的几个因素分别进行了对比实验。并对多糖进行了纯化及组分测定。
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| 关 键 词： | 深层发酵 羊肚菌多糖 提取 分离 纯化 菌丝体 发酵液 |
Studies on Extraction, Separation and Purification of the Submerged-fermentation Morchella Polysacharide |
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| Jia janhui et al..Studies on Extraction, Separation and Purification of the Submerged-fermentation Morchella Polysacharide[J].Food Science,2002,23(4):59-63. |
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| Authors: | Jia janhui |
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| Affiliation: | Jia janhui et al. |
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| Abstract: | We have gotten Morchella polysaccharide by submerged fermentation,the main material is from Morchella mycelia and fermented liquid.We have made comparative experiments amond elements which influence extract rate and puried polysaccharide analysed components of polysaccharide. |
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| Keywords: | Submerged-fermentation Morchella Polysaccharide Mycelia Fermented-liquid |
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