作　　者： ; ; ; (陈树燕）; (方培宇）;

机构地区： 汕头职业技术学院

出　　处： 《生物学杂志》 2011年第3期94-96,共3页

摘　　要： 采用现代化学分析手段对平菇菌丝体和子实体的营养成分进行分析比较。结果表明,用PDA固体培养的菌丝体的灰分、可溶物、总糖和粗蛋白的含量均明显低于子实体,而粗脂肪和粗纤维的含量则显著高于子实体;菌丝体的Fe、Ca、Zn的含量显著高于子实体,而Mg和K的含量明显低于子实体,Na的含量两者比较接近;菌丝体和子实体的氨基酸组成相似,都含有17种氨基酸,但子实体的各氨基酸的含量均高于菌丝体,从各项氨基酸含量的比值来看,菌丝体则更优于子实体。两者都不失是极好的营养食品源。 The nutritional contents of mycelium and fruitbody of Pleurotus ostreatus were compared by means of modern chemical analyses. The results showed that the contents of ash, soluble matter, total sugar and crude protein in Pleurotus ostreatus P19 mycelium with PDA culture were significantly lower than those in fruitbody, while the content of crude fat and fiber was significantly higher than fruitbody. The contents of Fe, Ca, Zn in mycelium were higher than those in fruitbody, while the contents of Mg and K were lower than those of in fruitbody. And the content of Na was similar to each other in mycelium and fruitbody. The composition of amino acids with 17 kinds of both was the same. But the contents of each kind of amino acids in fruitbody were higher than those in mycelium. Compared with the ratios of TEAAC/TAAC （total essence amino acid content/total amino acid content） and TEAAC/TNAAC （total essence amino acid content/total nonessence amino acid content）, mycelium was better than fuitbody. Both of mycelium and fuithody were excellent nutritional food sources.

关 键 词： 平菇 菌丝体 子实体 营养成分

领　　域： [农业科学] [农业科学]