不同营养方式对食用菌基本营养评价的影响

The influence of different nutrition modes on the evaluation of basic nutrition of edible mushroom

研究不同营养方式下不同食用菌品种基本营养成分的区别,采用常规理化检测方法检测不同品种食用菌中总糖、蛋白质、脂肪、总酸、膳食纤维、灰分、钠元素含量、水分等指标,并采用主成分分析法和聚类分析法,对不同营养方式下不同品种食用菌营养指标进行分析,通过样品主成分得分图和聚类谱系图分析不同营养方式对食用菌基本营养成分的影响。结果表明,木腐菌、共生菌的膳食纤维含量较高,草腐菌、雪莲菌和虫草菌的蛋白质含量较高,营养方式与食用菌的营养成分含量显著相关。

To detect the total sugar,protein,fat,ash content,total acid,dietary fiber,sodium content,moisture content of different edible mushroom varieties by the conventional physical and chemical testing methods,andstudy the differences between basic nutrition edible mushroom varieties.Principal component analysis(pca)and cluster analysis method were used to analyze the data.The influence of different nutrition ways on different nutrition edible mushroom varieties was analyzedthrough the sample principal component chart and cluster dendritic diagram.The results showed that the dietary fiber content of wood rot fungus and symbiotic bacteria was higher,the protein content of grass rot fungus,saussurea and cordyceps sinensis was higher,and the nutritional mode was significantly correlated with the nutrient content of edible mushroom.