Composition and monosaccharide content in the mushroom polysaccharide was analyzed by HPLC, GC and GC - MS.

采用高压液相色谱、气相色谱、气相色谱 - 质谱联用等方法分析了香菇多糖中单糖组成及其含量.

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A drink was made from mushroom polysaccharide extract from raw material of mushroom fruit body.

以香菇子实体中提取的香菇多糖为原料,采用均匀设计方法确定口服液中关键性物料的配方.

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