卵孢小奥德蘑固体培养特性及营养成分分析

Analysis on Characteristics and Nutritional Components of Oudemansiella raphanipes by Solid Culture

为了研究卵孢小奥德蘑固体培养特性和营养成分,通过对卵孢小奥德蘑固体培养特性研究得出,采用菌落直径法,菌丝生长最适培养基和初始pH为麦麸培养基,pH6.5,采用菌丝干重法,菌丝生长最适培养基和初始pH为GPY培养基,pH6.5;最适生长温度为31℃,2种方法结果一致。同时对卵孢小奥德蘑成分分析研究得出,其子实体中蛋白质、可溶性总糖和水解氨基酸的含量分别为32.12%、24.25%和18.14%;每克氮中氨基酸评分标准模式,与全鸡蛋蛋白质氨基酸模式和FAO/WHO模式进行比较,氨基酸评分(AAS)、化学评分(CS)、必需氨基酸指数(EAAI)和营养指数(NI)分别为90、85、92和29,证明卵孢小奥德蘑是营养价值很高的食用菌。

In order to study the characteristics and nutritional components of Oudemansiella raphanipes by solid culture, accord- ing to the study on characteristics of O. raphanipes by solid culture, taking the colony diameter method, the optimum medium and the initial pH value of mycelium growth was wheat bran （pH6.5）, using the mycelium dry weight method, the optimum medium and the initial pH value of mycelium growth was GPY （pH6.5）, the optimum growth temperature was 31℃, and the results of the two methods were consistent. At the same time, component analysis results of O. raphanipes showed that the content of protein, soluble sugar and amino acids in the fruiting body were 32.12%, 24.25% and 18.14%, and the total content of 17 kinds of amino acid were 18 153.29 mg/100g. Amino acid per gram of nitrogen according to the standard for evaluation model were compared with the whole egg protein amino acid and FAO/WHO model, The amino acid score （AAS）, chemical score （CS）, essential amino acid index （EAAI） and nutritional index （NI） were 90, 85, 92 and 29, and O. raphanipes was high nutritional value of edible fungi.