蜜环菌不同发育阶段多糖成分的研究

目的 :对蜜环菌不同发育阶段体内多糖的性质和含量进行研究。方法 :提取、分离、纯化蜜环菌菌丝体、发酵液、菌索和子实体多糖 ,应用红外光谱分析法、高效液相色谱法、凝胶渗透色谱法和凝胶色谱法等方法测定蜜环菌 4种多糖的性质、多糖组成、多糖含量和多糖分子量。结果 :蜜环菌菌丝体和发酵液多糖为单一葡萄糖组成的葡聚糖 ;菌索和子实体多糖由葡萄糖、木糖组成 ,这两种单糖在菌索多糖中的摩尔比为 1∶14,在子实体多糖中的摩尔比为 1∶10。蜜环菌多糖的分子量为 1万～7万。蜜环菌不同发育阶段多糖含量分别为菌丝体含 9.00% ;发酵液含 0.87g·(100ml)^-1;菌索含 1.12% ;子实体含 2.27%。结论 :蜜环菌不同发育阶段多糖成分的研究 ,为综合开发利用蜜环菌提供了科学依据。

Studies on Polysaccharides in Different Development Stages of Armillaria mellea (Vahl.: Fr.) Quel.

OBJECTIVE: To study the polysaccharides in different development stages of Armillaria mellea. METHOD: Polysaccharides in rhizomorph, fruit-body, mycelia and its fermenting liquor of A. mellea were extracted, isolated and purified. The properties contents, molar ratio and molecular weight of the polysaccharides were determined by IR spectra, HPLC, GPC and gel chromatography. RESULT: The polysaccharides in mycelia and its fermenting liquor contained only glucose, the sugar contents were 9.00% in mycelia and 0.87 g.(100 ml)-1 in fermenting liquor respectively. The polysaccharides in both rhizomorph and fruit-body consisted of glucose and xylose, and the molar ratio was 1:14 in rhizomorph and 1:10 in fruit-body respectively; the polysaccharide contents were 1.12% in rhizomorph and 2.27% in fruit-body. The molecular weight of these polysaccharides was about 10,000-70,000. CONCLUSION: The experimental results supply important scientific data for developing A. mellea as a medicine.