摘要
采用原子吸收、紫外扫描以及氨基酸分析等方法对白灵菇菌丝体和子实体的营养成分进行测定分析。结果表明:白灵菇菌丝体和子实体可溶性物质、可溶性蛋白、总糖、还原糖、氨基态氮含量相近;菌丝体与子实体紫外扫描峰形基本相似;氨基酸的组成一致,并且都含有人体必需的8种氨基酸,且菌丝体中的氨基酸含量明显高于子实体。
The compositions and contents of the nutritive components in submerged fermentation mycelia and fructification of Pleurotus nebrodensis were analyzed by the method of atomic absorption Spectrometry, UV scanning and amino acids analysis, etc. The results showed that the contents of soluble protein, total sugar, reducing sugar and amino nitrogen are almost the same. The UV light scanning peak of fermentation mycelia and fruit bodies are almost the similarity. The components of amino acids, containing the eight essential amino acids, are the same, and the mycelia of amino acids were significantly higher than that of the fruiting bodies.
出处
《中国林副特产》
2008年第4期7-9,共3页
Forest By-product and Speciality in China
基金
安徽省教育厅自然基金课题(2006KJ145C)
安徽科技学院青年基金课题(2006YZ057ZC)资助
关键词
白灵菇
菌丝体
子实体
营养成分
Pleurotus nebrodensis
mycelia
fruit bodies
nutritive components
