卢宪
福建农业大学 福州 350002
【中文摘要】 试验结果表明,16种食用菌菌株中以金针菇摄取绿豆氨基酸能力最强(>203％),金耳和猴头菌的游离氨基酸含量最高(>373％);游离氨基酸组分比以中性氨基酸组分比<58.6％(54.8±3.1)、酸性氨基酸组分比>27.3％(30.2±2.7)、碱性氨基酸组分比>15.8％(18.4±3.8)最适宜,均具显著性差异(P<0.05～0.01);菌丝体呼吸作用以气体物质消耗量575±250(mg/d)具极显著差异(P<0.001),其游离氨基酸中的中性、酸性和碱性游离氨基酸组分分别增长171.3％(P<0.05)、71.8％(P<0.001)和1557％(P<0.1)。
【英文摘要】 16 strains of various edible fungi were studied. The results showed that the Phaseolus aureus amino acid absorbing capacity of Flammulina velutipes was the highest ( >203% ) , while the free amino acid content in mycelia of Trernella aurantialba and Hericium erinaceus was the highest (>373%%), and that the optimum amino acid component rate of neutral, acidic and alkaline amino acid was <58.6%(54.8±3.1),>27.3%(30.2 ±2.7) and >15.8%(18.4±3.8) resp. . It differed significantly at the level of P<0.05-0.01. When the mycelia consumed 575±250mg/d gas material during their respiration process, the variance was most significant at the level of F<0.001 and the neutral, acidic and alkaline amino acid components of the free amino acid increased 171. 3% (P<0.05),71.8%(P<0.001) and 1557% (P<0. 1) resp. compared with the mycelia consumed 166±84mg/d gas material during their respiration process.
【中文关键词】 食用菌; 菌丝体; 氨基酸; 游离氨基酸
【英文关键词】 Edible fungus; Mycelium; Aminoacid; Free amino acid
【文献出处】 食用菌学报,Acta Edulis Fungi,编辑部邮箱,1999年02期 【DOI】CNKI:SUN:SYJB.0.1999-02-005