【作者】 刘春辉；

【导师】 林跃鑫；

【作者基本信息】 福建师范大学 ， 生物化学与分子生物学， 2006， 硕士

【摘要】 本论文采用单因素及正交实验法确立虎奶菇（Pleurotus tuber-regium（Fr．）Sing）发酵最适培养基组成及适宜的摇瓶发酵条件，并对发酵获得的菌丝体营养成分进行分析。采用热水浸提、乙醇沉淀、TCA脱蛋白、H₂O₂脱色、DE-52分级、Sephadex G-200分组分等技术方法从P．tuber-regium发酵菌丝体（mycelia）、菌核（sclerotia）中分离纯化到5个主要的组分均一的水溶性多糖mp-1、mp-2、sp-1、sp-2、sp-3。应用高效液相色谱（HPLC）、琼脂糖电泳、旋光度测定、薄层层析（TLC）、气相色谱（GC）、紫外光谱（UV）、红外光谱（IR）、核磁共振（NMR）等技术方法分析了多糖的分子量、旋光度、单糖组成与摩尔比等理化性质，表征了多糖的构型、构象、连接方式等一级结构信息。单次大剂量急性毒性试验表明mp-1、sp-3具有很高的安全性能。多糖对环磷酰胺（CY）造模小鼠免疫功能的影响实验表明，mp-1、sp-3能显著的增强小鼠的免疫功能，具有很高的生物活性。更多还原

【Abstract】 The optimal conditions for submerged fermentation culture of Pleurotus tuber-regium and the nutrition components of mycelia were explored. The extraction, purification, physicochemical characterization and stair configuration of polysaccharides from mycelia and sclerotia of P. tuber- regium were also studied. The acute toxicity and immuno functions of the polysaccharides also been examined.The research established the suitable fermentative conditions of the mycelia growth of P.tuber-regium. High level of crude proteins, total carbohydrates, reduced sugar ,fatty acids and minerals in the mycelia has been tested. The total amino acid is as high as 10.81% involving 4.73% of essential amino acid.The crude aqueous-solution polysaccharides were extracted by hot-water. Two main fractions mp-1,mp-2 were obtained from mycelia and three main fractions sp-1, sp-2, sp-3 were obtained from sclerotia after eluting from DE-52 and Sephadex G -200 columns chromatography, HPLC , specific optical rotation and agarose gel electrophoresis showed that the five fractions were homogeneous.The physicochemical characterization and stair configuration of mp-1, mp-2, sp-1, sp-2,sp-3 were analyzed with HPLC,TLC,GC,UV,IR and NMR et al. The results are showed as follows:mp-1: [α]²⁵（H₂O） =+23.72°,Mw=17.0372 kDa,total sugar 88.40%,sugar constituents （in a molar ratio）:Ara:Rha:Fuc:Fru:Gla:Glc:Man（0.27:5.57:1.98:63.86:10.17:100:28.07）, main chain: [β-Glc（1-6）-Fru]_n-[α-Gla（1-6）-β-Rha（1-3）-β-Man（1-4）]_m,involved some other glycosyl residues and maybe some branch chain.mp-2: [α]25（H2O） =+27.55°,Mw=13.7909 kDa,total sugar 96.36%,sugar constitu-ents（in a molar ratio） :Ara:Rha:Fuc:Xyl:Fru:Gla:Glc:GaA（1. 11:0.57:1.66:0.26:8.93:2.37: 100:0.94） ,main chain: [β-Glc（1-6）-Fru]_n-[α-Rha（1-6）]_m , involved some other glycosyl residues and maybe some branch chain.sp-1: [α]²⁵（H₂O） =+11.16°,Mw=16.9610 kDa,total sugar 98.69%,sugar constituents （in amolarratio）:Ara:Fuc:Fru:Gla:Glc:Man（1.91:3.81:58.67:4.32:100:14.40）,main chain: [β-Glc（1-6）-Fru]_n-[α- Glc（1-6）]_m, involved some other glycosyl residues and maybe some更多还原