分析不同生理时期平菇(109)多糖的质量分数。测定了平菇(109)菌种的液体菌丝体阶段、菌丝满料阶段、子实体阶段的多糖质量分数，并进行了比较，分析不同生理时期平菇多糖产量的差异。平菇(109)液体培养阶段多糖质量分数最高，子实体阶段次之，菌丝满料阶段最少。实验为进一步开发利用食用菌多糖的原料提供理论依据。% Analysisd the polysaccharide content of Oyster Mushroom(109)in different physiological stages.The polysaccharide content of Oyster Mushroom(109)in different physiological stages,that is the liquid mycelium stage, the stage of mycelium occupying the whole culture medium and the fruiting body stage,is determined and compared.The result shows that the polysaccharide content in the liquid mycelium stage is the highest,the fruiting body stage is the second,the stage of mycelium occupying the whole culture medium is the lowest.The study can lay the theoretical foundation for the further developing and utilizing the polysaccharide of edible fungi.
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