关键词: 灵芝, 固体发酵, 多糖, 总黄酮, 三萜, 总蛋白

Abstract: In this study,the effects of solid fermentation of Ganoderma lucidum on the main components in the leaves of Eriobotrya japonica were analyzed.The optimal G.lucidum strain was obtained by comparing the growth situations of 8 G.lucidum strains on the leaves of E.japonica. The contents of polysaccharides,total flavonoid,triterpenoid and total protein were detected in the leaves of three E.japonica cultivars before and after the fermentation.The results showed that G.tsugae was suitable for the fermentation of the leaves of E.japonica, and the average increasements of polysaccharides and total protein were 15.40% and 43.60%,respectively.However,the average content of triterperoid decreased by 30.08% and the total flavonoid content decreased significantly to undetectable level.

Key words: Ganoderma lucidum, solid-state fermentation, polysaccharide, flavonoid, triterpenoid, total protein