摘要：本论文研究利用发酵手段将劣质大米和植物废料资源化产生灵芝多糖以提高其利用效率。通过研究不同的大米加量、加液量、灭菌条件和营养液种类对染菌以及灵芝菌丝体生长的影响，最终得到灵芝菌丝体最佳生长条件：在250mL三角瓶中；大米装量50 g；加水量60mL；营养液为玉米皮营养液。实验证明在该发酵培养条件下，总多糖含量为27.85%，比原大米多糖含量多4.46倍。灵芝大米是富含多糖的功能食品，本论文为灵芝大米的深度开发提供技术支持。68610

毕业论文关键字：大米，灵芝，多糖，固体发酵

Abstract: Low-quality rice and plant waste can be used to produce Ganoderma lucidum polysaccharides with current technology. This thesis aimed to learn the influence to  contamination and Ganoderma lucidum mycelium growth of different factors including amount of rice, the amount of liquid, autoclaved state and nutrient liquid kind. Finally, the best growing conditions were found: adding rice 50 g and water 60mL in 250mL flask; cornhusk nutrient liquid. Experiments showed that polysaccharide content was 27.85%, which was 4.46 times more than the original rice polysaccharide content under these fermentation conditions. As a kind of functional food, Ganoderma lucidum rice was rich in polysaccharide, this paper helped the development of Ganoderma lucidum rice.

Keyword: Rice; Ganoderma lucidum; Polysaccharides; Solid state fermentation.

目    录

1 前言 5

1.1灵芝 5

1.1.1灵芝的分布 5

1.1.2 灵芝的形态特征 5

1.2 灵芝多糖 6

1.2.1灵芝多糖的种类及其功能 6

1.2.2灵芝多糖的应用现状以及展望 6

1.3灵芝大米的研究 7

1.4研究思路 7

2  材料与方法 8

2.1.实验材料 8

2.1.1菌种 8

2.1.2 材料 8

2.1.3 试剂 8

2.1.4培养基 8

2.1.5器材 9

2.2实验步骤 9

2.2.1制备灵芝菌种 9

2.2.2液体菌种制备 9

2.2.3营养液的制备 9

2.2.4发酵培养 10

2.2.5灵芝大米粉的制备 10

2.3大米加量与加水量对培养基的影响 10

2.4 大米培养基灭菌方法 10

2.4.1 微波灭菌不同火力对培养基染菌的影响 10

2.4.2紫外线不同照射时间对培养基染菌的影响 10

2.4.3高压灭菌锅不同的灭菌时间对培养基染菌的影响 11

2.5不同营养液对灵芝菌丝体生长的影响 11

2.6灵芝大米总多糖含量测定——苯酚-硫酸法[15] 11

2.6.1标准曲线 11

2.6.2总多糖的提取 12

2.6.3多糖的含量测定