闫 锦¹，罗志军²，胡鹏刚^1*，李家斌²，陈依琳¹，胡 海¹

（1.贵州大学酿酒与食品工程学院，贵州贵阳 550025；

2.贵阳单宁科技有限公司，贵州贵阳 550201）

摘要：以猴头菇为研究对象，通过液体富锗培养获得富锗猴头菇菌丝体。采用高效液相色谱法（HPLC）、电感耦合等离子体质谱法（ICP-MS）等对富锗猴头菇菌丝体中粗多糖、蛋白质、氨基酸及有机锗进行定量分析。结果显示，当锗添加浓度为200 mg/L时，菌丝体粗多糖、蛋白质、氨基酸的含量及生物量较高，比对照组分别提高了112.12%、20.61%、30.59%、25.65%，各生物学指标的含量随着锗浓度的增加均呈现出先增加后减少的趋势；当锗添加浓度为400 mg/L时，有机锗含量为最高，比对照组提高了4 974倍，有机锗含量随着锗浓度的增加而增加。该研究可为开发具有多种功效的猴头菇产品提供理论依据。

关键词：猴头菇；液体培养；有机锗；营养成分

中图分类号：TQ920.6    文献标识码：A    文章编号：1674-506X（2022）02-0067-0005

Study on Liquid Fermentation and Nutrient Composition of Hericium erinaceus Mycelium Riched in Germanium

YAN Jin¹, LUO Zhijun², HU Penggang^1*, LI Jiabin², CHEN Yilin¹, HU Hai¹

（1.School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China;

2.Guiyang Tanning Technology Co., Ltd., Guiyang Guizhou 550201, China）

Abstract：Hericium erinaceus was used as the research material and got Ge-rich mycelia by using of liquid cultivation in different concentration of Ge. The contents of crude polysaccharide, protein,  amino acids and organic germanium in Hericium erinaceus mycelium were determined by high-performance liquid chromatography (HPLC) and inductively coupled plasma massspectrometry (ICP-MS). As compared with the control sample, the results showed that the contents of mycelium biomass, crude polysaccharide, protein and amino acids of Hericium erinaceus mycelium cultured in 200 mg/L germanium were increased by 112.12%, 20.61%, 30.59% and 25.65%, respectively. With the increase of germanium concentration, the contents of each biological index both increased at first and then decreased. When the concentration of germanium was 400 mg/L, the content of organic germanium was the highest, which was 4 974 times higher than that of the control sample. The content of organic germanium increased with the increase of germanium concentration. The study can provide a theoretical basis for the development of Hericium erinaceus products with various functions.

Keywords：Hericium erinaceus; liquid cultivation; organic germanium; nutrient composition

doi：10.3969/j.issn.1674-506X.2022.02-010

收稿日期：2022-01-26

基金项目：国家自然科学基金地区科学基金项目（32160566）；贵州大学一流学科特设岗位启动（D 类）项目（贵大特岗合字（2020）07号）

作者简介：闫锦（1996-），男，硕士研究生。研究方向：食品加工与安全。

*通信作者：胡鹏刚（1964-），男，教授。研究方向：现代食品发酵工艺及工程专业技术应用研究。

引用格式：闫锦,罗志军,胡鹏刚,等.猴头菇菌丝体富锗液体发酵培养及营养成分研究[J].食品与发酵科技,2022,58(2):67-70,149.