采用国标及常规分析方法对珊瑚菌子实体和菌丝体中营养成分和活性物质多糖、多酚含量及其抗氧化活性进行分析，结果表明：珊瑚菌子实体与菌丝体碳水化合物含量分别为38.74±1.27%和63.55±3.17%；脂肪含量分别为2.52±0.14%和3.21±0.19%；蛋白含量分别为11.02±1.21%和22.30±1.18%；灰分含量分别为5.77±0.14%和5.98±0.11%。子实体矿质元素含量普遍高于其菌丝体，Mg元素除外；必须氨基酸，菌丝体含量（7.08±0.15）g/100 g高于其子实体（2.55±0.24）g/100 g。子实体多糖含量（23.22±1.60）mg/g低于其菌丝体（35.51±1.78）mg/g，多酚含量（6.85±0.41）mg/g高于其菌丝体（3.66±0.29）mg/g。比较珊瑚菌多糖、多酚体外抗氧化活性强弱依次为子实体多酚>菌丝体多酚>菌丝体多糖>子实体多糖。研究表明对于珊瑚菌菌丝体多糖，有望代替子实体应用于食药产品，而菌丝体多酚仍有待进一步开发利用。

The content of nutrient components of fruit body and mycelium from Ramaria botrytoides were investigated in this study by national standards and common methods, and the content of active substances (polysaccharides and polyphenols) and their antioxidant activities were also evaluated. The results showed that the carbohydrate content of fruit body and mycelium was 38.74±1.27% and 63.55±3.17%, the fat content was 2.52±0.14% and 3.21±0.19%, the protein content were 11.02±1.21% and 22.30±1.18%, and the ash content was 5.77±0.14% and 5.98±0.11%, respectively. Except Mg, the content of mineral elements in fruit body was generally higher than that in mycelium, and the content of essential amino acids in mycelium (7.08±0.15)g/100 g) was higher than that in fruit body((2.55±0.24) g/100g). In addition, the content of polysaccharides in mycelium ((35.51±1.78) mg/g) was higher than that in fruit body ((23.22±1.60) mg/g) while the content of polyphenols in fruit body ((6.85±0.41) mg/g) was higher than that in mycelium ((3.66±0.29) mg/g). The antioxidant activities of polysaccharides and polyphenols from fruit body and mycelium were in the following order: polyphenols from fruit body> polyphenols from mycelium> polysaccharides from mycelium> polysaccharides from fruit body. The results indicated that the polysaccharides from fruit body were expected to be replaced by the polysaccharides from mycelium in medicine and food, and the polyphenols from mycelium would still need further development and utilization.

江苏省农业自主创新资金项目（CX(16)1055）；江苏农牧科技职业学院科研项目(NSFPT201711)；横向课题（11710117027）