桦褐孔菌子实体多糖的提取及体外降血糖活性

於雨碟,张佳妍,张酥,蔡铭,孙培龙,杨开

Molecular screening of medicinal fungus Inonotus obliquus and anti-breast cancer activity of its submerged fermentation broth

YU Yu-Die,ZHANG Jia-Yan,ZHANG Su,CAI Ming,SUN Pei-Long,YANG Kai

表4 主要成分分析

Table 4 Analysis of proximate compositions (%)

成分 Components 粗多糖 Crude polysaccharides IOP30 IOP60 IOP80 总糖 Total sugar 18.62±0.10 27.48±0.20 21.46±0.20 16.31±0.13 还原糖 Reducing sugar 0.92±0.05 0.96±0.08 1.01±0.06 0.40±0.08 多糖 Polysaccharides 17.70±0.10 26.52±0.20 20.45±0.20 9.91±0.15 蛋白质 Protein 12.46±0.02 14.11±0.06 18.76±0.08 12.28±0.06 脂肪 Fat 13.10±0.30 10.70±0.20 6.25±0.20 3.89±0.10 水分 Water 11.63±0.08 9.50±0.07 11.27±0.08 14.97±0.05