3种不同产地灵芝子实体主要化学成分比较

proximate chemical composition, microelement composition, polysaccharide composition, ganoderic acid content, amino
acid composition and fatty acid composition. The results showed that the contents of protein, amino acids, fatty acids,
technical support for further improving the existing quality standard for G. lucidum fruiting bodies.
Keywords: Ganoderma lucidum; chemical constituents; ganoderic acid; polysaccharides
DOI:10.7506/spkx1002-6630-20180620-396
Abstract: In order to explore the difference in the main chemical constituents of Ganoderma lucidum fruiting bodies
from different geographical regions (Anhui 1, Jilin 1 and Jilin 2), various analytical methods were used to determine the
total contents of amino acids and fatty acids were in the decreasing order: Anhui 1 > Jilin 2 > Jilin 1. The contents of crude
water-soluble polysaccharides in these samples were similar, whereas the content of alkali soluble polysaccharides and
the monosaccharide composition of purified polysaccharides were considerably different. Among the three samples, the
total content of ganoderic acid A and ganoderic acid B in Anhui 1 was the highest (5.62 mg/g). These conclusions provide
100010；
摘 要：为探讨不同产地灵芝子实体（安徽1号、吉林1号和吉林2号）主要化学成分的差异，采用多种分析方法对 其基本物质组成、微量元素、多糖、灵芝酸、氨基酸和脂肪酸进行分析。结果表明，不同产地灵芝子实体中蛋白 质、氨基酸、脂肪酸、微量元素和三萜类化合物含量差异较大；3 种灵芝子实体中均有较高含量的Ca、Mg、Fe微 量元素，以及较高含量的必需氨基酸和不饱和脂肪酸，氨基酸和脂肪酸总量由高到低依次均为安徽1号＞吉林2号＞ 吉林1号；3 种灵芝子实体水溶性粗多糖含量相近，但碱溶性粗多糖含量、纯化多糖的单糖组成差异较大；在3 种灵 芝子实体样品中，安徽1号的灵芝酸A和灵芝酸B总含量（5.62 mg/g）最高。这些结论将为进一步完善灵芝子实体的 质量标准提供技术支持。 关键词：灵芝；化学成分；灵芝酸；多糖
240 2019, Vol.40, 不同产地灵芝子实体主要化学成分比较
闫 征1，郝利民2,3,*，张黎明3,*，康彩彩2,3，马天娇2，崔 燕2，郑志强2
（1.北京电子科技职业学院生物工程学院，北京 100176；2.军事科学院军需工程技术研究所，北京 3.天津科技大学 工业发酵微生物教育部重点实验室，天津 300457）
Comparison of Main Chemical Constituents in Ganoderma lucidum Fruiting Bodies Collected from Three Producing Regions
YAN Zheng1, HAO Limin2,3,*, ZHANG Liming3,*, KANG Caicai2,3, MA Tianjiao2, CUI Yan2, ZHENG Zhiqiang2
microelements and triterpene compounds in G. lucidum from different regions were quite different. The contents of three
microelements (Ca, Mg and Fe), essential amino acids and unsaturated fatty acids were high in all three samples. Both the
(1. College of Bioengineering, Beijing Polytechnic, Beijing 100176, China; 2. Institute of Quartermaster Engineering & Technology, Academy of Military Sciences PLA China, Beijing 100010, China; 3. Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China)