药用真菌——竹黄成分的分析测定

Analysis and Determination of Components in the Shiraia Bambusicola

对市售竹黄干品的十种营养成分进行了分析测定,并与香菇、杏鲍菇、银耳和黑木耳进行了比较,结果表明其水分、灰分、总糖含量比较低,脂肪、甘露醇、游离氨基酸的含量比较高。蛋白质含量低于香菇和杏鲍菇,高于银耳和黑木耳。总碳水化合物低于银耳和黑木耳、高于香菇和杏鲍菇。

The contents of ten nutritive components of shiraia bambusicola were mensurated with chemical analysis and compared with those of Lentinus edodes, Pleurotus eryrtgii, Tremella fuciformis Berk and Auricularia auricular （L. ex Hook） Underw. The results show that the contents of moisture, ash and total sugar in Shiraia Bambusicola are lower, and the contents of fat, mannitol and free amino acids are abundant. The content of protein in Shiraia Bambusicola is lower than those in Lentinus edodes and Pleurotus eryngii but higher than those in Tremella fuciformis Berk and Auricularia auricular （L. ex Hook） Underw. Contrarily the content of total carbohydrate in Shiraia Bambusicola is lower than those in Trernella fuciformis Berk and Auricularia auricular （L. ex Hook） Underw but higher than those in Lentinus edodes and Pleurotus eryrtgii.