中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 不同柑橘皮渣培养基对平菇营养品质的影响 西南农业学报 2014,27 (5) 2080-2085
Position: Home > Articles > Effect of Different Citrus Peel Residue Medium on Nutrient of Cultivated Oyster Mushroom Southwest China Journal of Agricultural Sciences 2014,27 (5) 2080-2085

不同柑橘皮渣培养基对平菇营养品质的影响

作  者：
张云茹;范守城;汪远进;谢冬华;唐国发;胡凳概;卢革伟
单  位：
重庆理工大学药学与生物工程学院;重庆生产力促进中心
关键词：
柑橘皮渣;平菇;多糖;膳食纤维;培养基
摘  要：
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。
译  名：
Effect of Different Citrus Peel Residue Medium on Nutrient of Cultivated Oyster Mushroom
作  者：
ZHANG Yun-ru;FAN Shou-cheng;WANG Yuan-jin;XIE Dong-hua;TANG Guo-fa;HU Deng-gai;LU Ge-wei;School of Pharmacy and Bioengineering,Chongqing University of Technology;Chongqing Productivity Council;
关键词：
Citrus peel residues;;Oyster mushroom;;Polysaccharide;;Dietary fiber;;Culture medium
摘  要：
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 conventional methods was used to detect various nutrition indicators of 5 oyster mushroom samples by different culture media,and to analyze the relationship between the different culture medium and mushroom nutritional quality. The results showed that the oyster mushroom 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 protein content was just after the mushroom sample cultured in medium formula A; its crude fat content was only above the mushroom 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 closest 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.

相似文章

导出引用
计量
文章访问数: 9
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46