五味子对珊瑚猴头产量与品质的影响

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中图分类号：S646 文献标志码：A 文章编号：1673-2871（2025）10-163-08

Effects of Schisandra chinensis on the yield and quality of Hericium coralloides

ZHANG Shuyu， GUO Lingling， GUAN Yanli， ZHU Wanqin， LI Jianmei， CHAI Linshan， XIE Cunyi （LiaoningAcademyofMicrobiology，Chaoyangl22ooo，Liaoning，China）

Abstract：ThisstudyinvestigatestheefectsofvaryingratiosofSchisandrachinensisontheyieldandqualityofHericium coralloides（Scop.）Pers.ex Gray.RT25，usingS.chinensis asan inducer.The findings demonstrate thattheadditionof anappropriateconcentrationofS.chinensissignficantlyenhancesthefermentationbiomass，fruitbodyyield，andbiological efficiencyof H. coralloides.The membership function value method identified that the optimal secondary fermentationmedium 0.2% S.chinensis）combinedwiththebagcultivationmedium （5.4%S chinensis）constitutes the ideal medium formulation. The mycelium of H. coralloides cultivated using the optimal formula exhibited varying degrees of enhancement inthecontentofactive ingredients andantioxidantactivitycompared tothecontrolmycelium，withthe exception of polyphenols.Notably， the concentrations of total triterpenoids， γ⋅ -aminobutyricacid，flavonoids，and polysaccharidesincreased significantlyby 94.32% ， 74.66% 68.97% ，and 55.75% ，respectively.Furthermore，thehydroxyl radical scavengingrate and DPPH radical scavenging rate saw significant increases of 78.77% and 45.05% ，respectively.These findings offer new insightsinto therational utilization of S⋅ chinensis to enhanceboth theyield and quality of H coralloides，as well as the development ofhigh-value-added functional products.

KeyWords：Hericiumcorallides;Schisandrachinensis;Subordinatefunctionvalue;Active ingredient;Antioxidantcapacity

珊瑚猴头（Hericiumcoralloides）别称玉髯，为非褶菌目猴头菌科猴头菌属的著名珍稀食药用真菌。（剩余9960字）