真姬菇与白玉菇子实体部分成分比较

Comparison of selected chemical component levels in fruit bodies of Hypsizygus marmoreus and its albino strain

对工厂周年生产的珍稀食用菌真姬菇和白玉菇子实体的营养成分和生物活性成分进行研究,并对两者进行了比较分析。结果显示:真姬菇和白玉菇子实体的粗蛋白、粗纤维、水、灰分、总水解氨基酸、矿质元素和维生素等营养成分含量相近;而活性成分中除总皂苷外,其他成分包括粗多糖、总黄酮、胆碱、SOD比活性和SOD活性等在白玉菇中的含量均比真姬菇高。

Nutritional ingredients and hioactive components from fruit bodies of Hypsizygus marmoreus and its albino strain which were cultivated under anniversary factorial conditions were analyzed and compared. White H. marmoreus fruit bodies contained similar concentrations of protein, fiber, moisture, total amino acids and elements and vitamins as brown H. marmoreus. Except total saponin, contents of crude polysaceharides, flavone and choline and specific activity of SOD and SOD activity in white H. marmoreus were higher than those in the brown fruit bodies.