不同柑橘皮渣培养基对平菇营养品质的影响

Effect of Different Citrus Peel Residue Medium on Nutrient of Cultivated Oyster Mushroom

为了应用柑橘皮渣培养基栽培平菇,本文采用5个柑橘皮渣培养基袋栽平菇,并用常规方法检测5个平菇样品的多项营养指标,分析了不同培养基跟平菇营养品质之间的关系.结果表明,在5个柑橘皮渣培养基配方中,碳氮比（C/N）为36的D配方栽培的平菇综合营养价值最高,该配方样品的蛋白含量仅次于A配方平菇样品,粗脂肪含量仅高于E配方平菇样品,多糖和可溶性膳食纤维含量最高,不溶性膳食纤维含量适中,必需氨基酸占总氨基酸含量的37.7％,最接近于理想蛋白质的E/T值.不同柑橘皮渣培养基对所栽培平菇的蛋白质含量、多糖和膳食纤维含量、粗脂肪含量、氨基酸含量影响比较明显,在保证培养基60％～65％水分的条件下对平菇水分含量没有明显影响.因而,本文研究结果表明可通过合理设计柑橘皮渣培养基能够有针对性地改善平菇营养品质.

In order to apply the citrus peel residues cultivation oyster mushroom,5 different culture media packed in polypropylene film with citrus peel residues as the main materials were cultivated oyster mushroom in this study,and conventioral methods was used to detect various nutrition indicators of 5 oyster mushroom samples by different cuhme media,and to analyze the relationship between the different culture medium and mushroom nutritional quality.The results showed that the oyster mushnom cultivated in medium formula D had the greatest comprehensive nutritional value in the 5 oyster mushroom samples.Its carbon nitrogen ratio （C/N） was 36 in medium formula D; its pmtein content was just after the mushroom sample cultured in medium formula A; its crude fat content was only above the mushoom sample cultured in medium formula E; its polysaccharide and soluble dietary fiber content was the highest; its insoluble dietary fiber content was moderate; its essential amino acids rate 37.7 ％ was the dosest to the ideal protein E/T value.So different citrus peel residue medium had significant effect on the protein and polysaccharide content,the dietary fiber and crude fat content,and amino acid content,but there was no significant effect on the water content of oyster mushroom under the condition of water content 60 ％-65 ％ in citrus peel residue medium.These results prove that the nutrition quality of oyster mushroom could be targeted improved when cultured in reasonable designed citrus peel residues medium.