10个平菇品种的氨基酸分析及蛋白质营养价值比较研究

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平菇(Pleurotus ostreatus)是大宗食用菌之一,全国各地均有栽培。为了筛选适宜于麦草生料栽培的高产优质平菇品种,在对引进的IO个品种进行产量等经济性状测定的基础上,对它们的子实体氨基酸含量进行测定和分析比较,并应用蛋白质营养价值化学评价法对10个平菇品种的蛋白质营养价值进行简单评价,现将测定和评价结果报道如下。1材料和方法11供试平菇品种编号及其原代号和来源关系1号:F法,来源于法国;2号:新育,来源于山东省曲阜市食用菌研究所;3号:紫抱平菇,来源于上海市农科院食用菌研究所;4号:U丹,来源于丹麦国哥本哈根大学农学院;5号:双耐三号,来源于上海市农业综合技术服务中心;6号:曲1,来源同2号;7号:佛罗里达,来源于河南省农科院;8号:江都792,来源于江苏省江都县富民食用菌研究所;9号:SNI,本院分离并复壮;10号:CCEF89,来源于德国。1.2母种采用PDA培养基,原种采用麦粒培养基,栽培种采用麦草生料培养基,配方如下:麦草85%、玉米粉15%、含水量70%,PH值8~9之间。试验于1996年秋至1997年夏在 Pleurotus ostreatus is one of the major edible fungi, cultivated throughout the country. In order to screen high-yielding and high-quality Pleurotus ostreatus cultivars which suitable for raw material cultivation of wheat straw, amino acid contents of their fruiting bodies were measured and compared on the basis of the economic traits of the introduced IO varieties, and the protein nutritional value Chemical evaluation of the 10 mushrooms of the protein nutritional value of a simple evaluation, measurement and evaluation results are reported below. 1 Materials and methods 11 for the test Pleurotus brevicornum No. and its original number and source relationship 1: F method, from France; 2: new breeding, from the Institute of Edible Fungus in Qufu, Shandong Province; No. 3: Purple Hug Pleurotus ostreatus, from the Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences; No. 4: U Dan, from the University of Copenhagen, Denmark Agricultural College; 5: Shuangniu 3, from Shanghai Agricultural Technology Service Center; : Song 1, the same source 2; 7: Florida, from Henan Academy of Agricultural Sciences; 8: Jiangdu 792, from Jiangdu County, Jiangsu Province rich people edible fungi Research Institute; SNI, the hospital separated and rejuvenated ; 10: CCEF89, from Germany. 1.2 The parental species used PDA medium, the original species used wheat grain medium, and the cultivated species used wheat germ raw material culture medium. The formula is as follows: wheat straw 85%, corn flour 15%, water content 70% and PH value 8-9. The experiment took place in the fall of 1996 until the summer of 1997
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