灵芝子实体多糖和三萜含量分析评价及原生质体融合的研究

文档编号:SW107  文档字数:16255,页数:30

摘 要：为了选育提取加工专用型灵芝品种，选择灵芝多糖和三萜含量为评价指标，对12个灵芝品种的子实体多糖和三萜含量进行了分析评价。结果表明，不同灵芝菌株的子实体在多糖和三萜含量上存在着一定的差异，其中多糖以薄树灵芝、日本红芝、仙芝、京大、树舌灵芝为高，三萜含量却以京大、赤芝05、惠州、信州、树舌灵芝、松杉灵芝、日本红芝为高，并且二者的含量不存在显著的相关性，这为选择和选育灵芝多糖和灵芝三萜均高的适合精深加工专用的灵芝品种提供了理论依据。采用赤芝05与赤芝06进行原生质体融合共得到187株融合子，其中与双亲都有拮抗反应的融合子有33株，这为选择和选育灵芝多糖和灵芝三萜均高的适合精深加工专用的灵芝品种提供了实验室实验基础。

关键词：食用菌；灵芝；子实体；多糖；三萜；原生质体融合

Analysis and evaluation of Polysaccharides and Triterpenes Contents of Fruit-body of strains of Ganoderma lucidum and Studies on protoplast fusion technique of Ganoderma lucidium
Abstract: Polysaccharides and triterpenes contents of fruit-body of twelve strains of Ganoderma lucidum were determined in order to breed special strains for extraction and processing. The result showed that the polysaccharides contents of theirs were different. Among which, G .capense, Japanese G .lucidum, G .lucidum XIANZHI, G .lucidum JINGDA and G .applanatum were higher in polysaccharide contents. While G .lucidum JINGDA, G .lucidum05, G .lucidum HUIZHOU, G .lucidum XINZHOU, G .applanatum, G .tsugae and  Japanese G .lucidum were higher in triterpenes contents. There was no distinct correlation between polysaccharides and triterpenes contents of fruit-body of Ganoderma lucidum. These results provided the theoretical basis for the select and breed of special strains for processing, which Ganoderma lucidum polysaccharides and triterpenes contents are both higher.We use G .lucidum05 and G .lucidum06 conducted protoplast fusion test，received a total of 187 new strain, and there are 33 strain have antagonistic response with parents, These results provided the basis of a laboratory experiment for the select and breed of special strains for processing, which Ganoderma lucidum polysaccharides and triterpenes contents are both higher.

Keywords: Edible mushrooms; Ganoderma lucidum; Fruit-body; Polysaccharides; Triterpenes; protoplast fusion technique

目  录
中文摘要 I
英文摘要 II
目录 III
1  绪论 1
 1.1  灵芝概述及研究概况 1
 1.2  原生质体技术育种 7
 1.3 食用菌原生质体研究进展 9
 2  实验材料与方法 11
 2.1  实验材料 11
 3  实验结果与讨论 15
 3.1  不同灵芝菌株子实体多糖含量测定结果 15
 3.2  不同灵芝菌株子实体三萜含量测定结果 16
 3.3  灵芝原生质体融合 18
 3.4  讨论 20
 4  总结与展望 22
致谢 24
参考文献 25

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