金针菇3种潮期的营养成分

Study of the Nutrition Components of Needle Mushroom at Different Tides

通过对同种第一湖、第二潮、第三湖的金针菇进行水分、灰分、蛋白质、氨基酸、粗脂肪、粗纤维、总糖、高分子多糖等营养成分分析,以及分子质量的测定,对生产和食用提供一定的数据。

The moisture,ash,protein and amino acid,crude fat,crude fiber,total sugar,polysaccharides,and the molecular weight of the needle mushroom at the first,the second,and the third tides have been studied,which provide meaningful data for production and consumption.