花椒籽残渣对姬菇的生理指标及营养成分的影响研究

Effect of pricklyash seed residue on physiological indexes and nutrient ingredients of pleurotus cornucopiae

以棉籽壳为主料,添加不同含量的花椒籽残渣为辅料进行姬菇的栽培,研究结果表明,添加一定量的花椒籽残渣对菌丝体以及姬菇的生长速度、子实体外形、出菇周期、干湿重、营养成分等有显著影响。当花椒籽残渣含量达到50%(wt/wt)时,姬菇子实体菌盖直径最大达13～17cm、高5～7cm、菌柄粗3～5cm,在一定的时间范围内,姬菇出菇次数最多可达7潮,姬菇子实体总湿重最大达471.63g,粗脂肪含量最低为0.97%,多糖含量最高达2.59%,蛋白质含量最高可达53.34%,是普通姬菇的2.39倍,对培养高蛋白、低脂肪的食用菌具有突破性意义。

The cotton seed shells were as the main ingredient,the different levels of pricklyash seed residue were added in the cotton seed shells on the cultivation of pleurotus cornucopiae.The results showed that adding amount of prickly ash seed residue had significant influence on the growth speed of mycelia and pleurotus cornucopiae, and the shape of fruit body, mushroom cycle, dry and wet weight, nutritional value.When the adding amount of prickly ash seed residue was 50% （wt/wt） ,the maximum diameter of pleurotus cornucopiae was at 13-17cm,the maximum height of pleurotus cornucopiae was at 5-7cm,the maximum coarse of pleurotus cornucopiae was at 3-5cm. With in certain time,the maximum number of mushroom could be achieved seven,the total wet weight was 471.63g,the lowest content of crude fat was 0.97%, the highest content of polysaccharide was 2.59%, the highest content of protein was 53.34% which was 2.39 times of ordinary pleurotus cornucopiae. All of these had breakthrough significance on how to improve the protein content and low fat in edible fungi.