Abstract：
The polysaccharides and triterpenes are important functional components of Ganoderma lucidum, but traditional preparation process of G. lucidum functional components can only realize the preparation of single functional component, which has poor targeting and low efficiency. In this study, the existence state of the functional components of G. lucidum was revealed. Then, the single step extraction process for functional components was established, and the precise structure evaluation of polysaccharide and triterpenes was conducted based on the process. The results showed that preparation time required for this strategy is only one-sixth of the traditional one, and 50 % of raw materials can be saved. Structural analysis of the functional components revealed that triterpenes were mainly Ganoderic acid and Lucidenic acid, and the polysaccharide structure was mainly 1,3-glucan and 1,3,6-glucan. The establishment of single step extraction strategy and the evaluation of the fine structure of functional components improved the efficiency of preparation and result determination, and provided an important basis for the development and utilization of green and low-carbon G. lucidum and even edible fungi resources and human nutritional dietary improvement strategies.
摘要：
多糖和三萜是灵芝的重要功能成分,但传统的灵芝功能组分制备工艺只能实现单一功能组分的制备,针对性差，效率低。在这项研究中,揭示了灵芝功能成分的存在状态。然后，建立了功能成分的单步提取工艺，并在此基础上对多糖和三萜进行了精确的结构评价。结果表明，该策略所需的准备时间仅为传统策略的六分之一，可节省50%的原材料。功能成分的结构分析表明，三萜主要为灵芝酸和Lucidenic酸，多糖结构主要为1,3-葡聚糖和1,3,6-葡聚糖。一步提取策略的建立和功能成分精细结构的评价提高了制备和结果测定的效率,为绿色低碳灵芝乃至食用菌资源的开发利用和人类营养膳食改善策略提供了重要依据。
