Effects of Schisandra chinensis on the yield and quality of Hericium coral-loides
ZHANG Shuyu
GUO Lingling
GUAN Yanli
ZHU Wanqin
LI Jianmei
CHAI Linshan
XIE Cunyi
Abstract：This study investigates the effects of varying ratios of Schisandra chinensis on the yield and quality of Herici-um coralloides(Scop.)P ers.ex Gray.RT25,using S.chinensis as an inducer.The findings demonstrate that the addition of an appropriate concentration of S.chinensis significantly enhances the fermentation biomass,fruit body yield,and biologi-cal efficiency of H.coralloides.The membership function value method identified that the optimal secondary fermenta-tion medium(0.2％S.chinensis)combined with the bag cultivation medium(5.4％S.chinensis)constitutes the ideal medi-um formulation.The mycelium of H.coralloides cultivated using the optimal formula exhibited varying degrees of en-hancement in the content of active ingredients and antioxidant activity compared to the control mycelium,with the excep-tion of polyphenols.Notably,the concentrations of total triterpenoids,γ-aminobutyric acid,flavonoids,and polysaccha-rides increased significantly by 94.32％,74.66％,68.97％,and 55.75％,respectively.Furthermore,the hydroxyl radical scavenging rate and DPPH radical scavenging rate saw significant increases of 78.77％and 45.05％,respectively.These findings offer new insights into the rational utilization of S.chinensis to enhance both the yield and quality of H.coralloi-des,as well as the development of high-value-added functional products.
Keywords：Hericium coralloidesSchisandra chinensisSubordinate function valueActive ingredientAntioxidant ca-pacity
Publication Date：2025-10-05
Online Publishing Date：2025-11-05(First online date of this platform, not the publication date of the document)
Pages：8( 163-170 )