三种食用菌子实体与废弃物主要活性成分分析

Analysis of the main active components in the fruit bodies and wastes of three different mushrooms

以三种工厂化栽培食用菌杏鲍菇、真姬菇、金针菇为研究对象,对其子实体与废弃物(下脚料与菌糠)的水溶性多糖、β-葡聚糖、海藻糖、糖醇和核苷等主要活性成分含量进行测定与比较。结果显示:同一食用菌子实体与废弃物主要活性成分种类类似,但子实体和下脚料活性成分含量较高,菌糠中含量较低。三种食用菌相比,杏鲍菇子实体水溶性多糖和β-葡聚糖含量均为最高,含量分别为7.44%和36.93%,且杏鲍菇下脚料中β-葡聚糖也较丰富,含量为22.41%,而金针菇多糖及β-葡聚糖含量最低;杏鲍菇子实体和下脚料中的海藻糖含量高于真姬菇和金针菇子实体,分别达到40.36%和19.04%,而只有金针菇含有阿拉伯糖醇,其子实体和下脚料含量分别为18.65%和8.17%。核苷类成分分析结果表明,三种食用菌子实体中核苷种类较丰富,且大部分核苷类化合物含量是子实体中最高。但是真姬菇和杏鲍菇下脚料中胞苷和鸟苷的含量远高于相应的子实体,这可能与其代谢相关。

In this study,the major active components of the fruit bodies and wastes（leftover and mushroom bran） from three industrial cultivated mushrooms（ Pleurotus eryngii, Hypsizygus marmoreus and Flammulina velutipes） were determined and compared,including water-soluble polysaccharides,β-glucan,trehalose, sugar alcohols and nucleosides. The results showed that the main components were similar in the fruit bodies and the corresponding wastes,but the contents of active components were different. Compared with other materials, Pleurotus eryngii fruit bodies possessed highest contents of water-soluble polysaccharides （7.44%） and β- glucan （36.93 % ）. The content of β- glucan in Pleurotus eryngii leftovers also reached 22.41%, while Flammulina velutipes had the lowest contents of water-soluble polysaccharides and β-glucan. The fruit bodies and leftovers of Pleurotus eryngfi were rich in trehalose with the contents of 40.36% and 19.04%,respectively, which were much higher than that of Hypsizygus marmoreus and Flammulina velutipes fruit bodies. Arabitol was found only in the materials of Flammulina velutipes. The arabitol contents in the fruit bodies and leftovers were 18.65% and 8.17%,respectively. Nucleosides analysis results indicated that all three fruit bodies were rich in the species of nucleosides components. The contents of most components in fruit bodies were highest.However,for cytidine and guanosine,their contents in the leftovers of Pleurotus eryngii and Hypsizygus marmoreus were much higher than those in the corresponding fruit bodies,which might be related to the metabolism of these components.