1) Poria cocos mycelia
茯苓菌丝体
1.
Preparation and Structural Analysis of Sulfated Derivatives of Polysaccharides from Poria Cocos Mycelia;
茯苓菌丝体多糖硫酸酯化衍生物的制备及结构分析
2.
Poria cocos mycelia were cultivated from artificial strain No.
由人工培育的茯苓菌种 (5·78号 )在含麸皮的培养液中于 2 5℃培养 1 8天得到茯苓菌丝体 。
2) mycelium of fermented Poria cocos
发酵茯苓菌丝体
1.
The extraction and isolation of polysaccharides from the mycelium of fermented Poria cocos and natural Poria cocos were studied in this paper.
本文对发酵茯苓菌丝体和天然茯苓中多糖的提取分离进行了研究,并分别测定了二者总多糖的提取率及总糖的平均含量。
4) Poria Cocos Wolf
茯苓菌核
1.
Isolation and Structural Analysis of Polysaccharides from the Sclerotium of Poria Cocos Wolf;
茯苓菌核多糖的分离和结构分析
5) mycelia of Polyporus umbellatus
猪苓菌丝体
1.
The mycelia of Polyporus umbellatus cultured in shallow liquid after 28 days were the highest in fresh weight, but their dry weight had little increase after their being cultured for 21 days.
通过液体浅层培养方式培养猪苓菌丝体,在培养28d后,猪苓菌丝体的鲜重达到最高,而菌丝体干重在21d后增幅不大;培养28d后的培养液pH由接种前的3 9升高到5 0,菌丝体旺盛生长阶段的pH为4 0～4 6;菌丝体中总糖含量在培养14d后达到最大,浅层培养猪苓菌丝体生产猪苓多糖的适宜培养周期约为2周;对从猪苓菌丝体和猪苓菌核中提取的猪苓多糖进行红外吸收光谱比较分析,两者红外光谱图相似,表明多糖的主要组成成分相同,但含量上有差异。
补充资料：茯苓糕干
茯苓糕干
杨村糕干久负盛名，色泽洁白，松甜爽口，有益胃健脾之功效。自明代问世以来，深受国内外好评。清乾隆年间，曾被选为贡品。二十世纪三十年代曾获巴拿马万国赛会铜质奖章。配料：稻米，绵白糖。配料简单，产品价格低，口味好，因为“高干”名字的谐音，常被人们用来做为盖房子和乔迁贺喜之用以示吉祥。
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