蜜环菌（Armillaria mellea (Vahl ex Fr.) Quel）不同发育阶段的蜜环菌素和蜜环酸含量
[Contents of armillarin and melleolid at different stages of development of Armillaria mellea (Vahl ex Fr.) Quel].
作者信息
Wang C, Guo S, Chen X, Cao W, Xu J, Xiao P
机构信息
Institute of Medicinal Plants, Chinese Academy of Medical Sciences, Beijing.
出版信息
Zhongguo Zhong Yao Za Zhi. 1996 May;21(5):274-6, 318.
PMID:9388931
Abstract
The contents of armillarin and melleolid in different stages of development of Armillaria mellea were determined by means of HPLC. The results indicated that the content of armillarin was 0.0085% in mycelia 0.54 mg/L in fermenting liquor, 0.002% in fruit-body, 0.0008% in rhizomorph; melleolid 0.0002% in mycelia 0.0011% in fruit-body and 0.0011% in rhizomorph.
摘要
采用高效液相色谱法测定了蜜环菌不同发育阶段中蜜环菌素和蜜环酸的含量。结果表明，蜜环菌素的含量在菌丝体中为0.0085%，发酵液中为0.54mg/L，子实体中为0.002%，菌索中为0.0008%；蜜环酸的含量在菌丝体中为0.0002%，子实体中为0.0011%，菌索中为0.0011%。
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