雪茸(白杏鲍菇)子实体与担孢子形态观察及其营养成分分析

A Preliminary Study on the Morphology of Fruitbodies and Basidiospores and Analysis of Nutritional Components of Pleurotus eryngii

描述了木屑培养基栽培雪茸的子实体形态.在光学显微镜下可见担孢子为无色透明,表面光滑,呈长方椭形;在扫描电镜下,担孢子大小(4.56～5.21)μm*(9.21～10.44)μm.分析结果表明:雪茸鲜菇的水分、粗蛋白、粗脂肪、可溶性总糖、粗纤维及灰份含量分别为87%,2.11%,0.25%,8.54%,0.77%,0.66%;钙,镁,磷含量为3.1μg/g,13.4μg/g,79μg/g;氨基酸含量15.01%.