芦苇替代木屑基料化栽培平菇子实体营养成分分析

Nutritional Component Analysis of Pleurotus ostreatus Cultivated with Reed Instead of Wood Chip as Substrate

为丰富高品质平菇(Pleurotus ostreatus)栽培技术,拓展芦苇秸秆就近高值化利用途径,应用‘夏灰1号’平菇菌株开展芦苇基料化栽培平菇的原料配比研究,设置0%、25%、33%、50%、67%、75%、100%共7个芦苇替代比例的改良基质栽培平菇,分析芦苇替代木屑比例对平菇子实体营养品质的影响。结果表明,与纯木屑栽培的平菇子实体相比,芦苇替代50%木屑栽培平菇子实体的锌、硒含量提高18.9%以上,粗蛋白、药用氨基酸、必需氨基酸和总氨基酸提高10.5%以上,甜味与鲜味氨基酸提高11.6%以上;以芦苇替代67%木屑栽培平菇子实体硒含量提高65.9%,锌、铁和维生素B2提高30.4%以上,药用氨基酸、必需氨基酸和总氨基酸分别提高3.3%、14.9%和6.8%,氨基酸比值系数分、必需氨基酸指数、生物价、营养指数值达到7个实验组的最高水平。50%芦苇代料比例的改良基质所栽平菇药用价值更高,食用风味更佳;67%代料比例所栽平菇氨基酸组成更接近FAO/WHO与鸡蛋模式蛋白,多种微量元素含量更高,整体营养价值更优,从营养均衡的角度考虑,基质的芦苇替代比例不宜过高。

To enrich high-quality mushroom cultivation substrates and expand the high-value utilization of reed straw,the raw material ratio for cultivation of Pleurotus ostreatus with reed base was studied by using test fungus‘Xiahui No.1’.Seven modified substrates with 0%,25%,33%,50%,67%,75%,and 100%reed substitution ratios were set up to cultivate the P.ostreatus,and the impact of the reed addition amount on the nutritional quality of P.ostreatus fruit bodies was analyzed.The zinc and selenium contents of P.ostreatus fruit bodies increased by more than 18.9%when reeds replaced 50%of wood chips compared to pure wood chips.In addition,their crude protein,medical amino acid,essential amino acid,and total amino acid contents increased by more than 10.5%,sweet and delicious amino acids increased by more than 11.6%.Similarly,selenium content increased by 65.9%,and zinc,iron,and vitamin B2 increased by more than 30.4%when reeds replaced 67%of wood chips compared to pure wood chips.In addition,medical amino acid,essential amino acid,and total amino acid contents increased by 3.3%,14.9%,and 6.8%,respectively.Moreover,the score of ratio coefficient of amino acids,essential amino acid index,biological value,and nutrition index values were the highest among the seven modified substrates.The substrate with a 50%reed substitution ratio had higher medicinal value and better edible flavor.The amino acid composition of mushrooms grown with a 67%substitution ratio was closer to Food and Agriculture Organization(FAO)and World Health Organization(WHO)guidelines and egg model protein,with higher contents of multiple trace elements and better overall nutritional value.From the nutritional balance perspective,the reed substitution ratio in substrate should not be too high.