摘要
将金针菇(Flammulina velutipes)菌糠分为上、中、下均等3层,每层约4cm,采用国家标准和HPLC法分别测定基本营养成分和有机酸含量,结果表明:金针菇菌糠中粗纤维的含量最高(24.17%~27.40%),其次是总糖(23.14%~24.79%)和灰分(12.30%~21.28%)。粗脂肪的含量最低(0.84%~1.04%)。其中上层粗脂肪、总酸与中、下层差异显著。
Spent mushroom substrate (SMS) remaining in 1100 mL capacity cultivation bottles (17.3 cm x 10 cm diameter) after growing Flammulina velutipes was divided into upper (top 4.0 cm), lower (bottom 4.0 cm) and middle (4.0 cm) layers. Analyses revealed that the fiber, total sugar, ash, crude protein, total acid and crude fat contents of the three layers ranged between 24.17%~27.40%, 23.14% ~24.79%, 12.30%~21.28%, 8.58%~9.30%, 4.65%~7.84% and 0. 84% ~1. 04% , respectively. Crude fat and total acid levels in the upper layer were significantly higher compared with the other two layers.
出处
《食用菌学报》
北大核心
2012年第4期21-24,共4页
Acta Edulis Fungi
基金
广东省科技计划项目(编号:2010A090200011)
公益性行业(农业)科研专项"食用菌菌糠饲料的配料技术及安全性评价"
广东省农业团队项目"广东省食药用菌驯化与利用技术研究团队"的部分研究内容
关键词
金针菇
菌糠
营养成分
有机酸
Flammulina velutipes
spent mushroom substrate (SMS)
compositional analysis
organic acids