盧憲
福建農業大學 福州 350002
【中文摘要】 試驗結果表明,16種食用菌菌株中以金針菇攝取綠豆氨基酸能力最強(>203％),金耳和猴頭菌的游離氨基酸含量最高(>373％);游離氨基酸組分比以中性氨基酸組分比<58.6％(54.8±3.1)、酸性氨基酸組分比>27.3％(30.2±2.7)、堿性氨基酸組分比>15.8％(18.4±3.8)最適宜,均具顯著性差異(P<0.05～0.01);菌絲體呼吸作用以氣體物質消耗量575±250(mg/d)具極顯著差異(P<0.001),其游離氨基酸中的中性、酸性和堿性游離氨基酸組分分別增長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.
【中文關鍵詞】 食用菌; 菌絲體; 氨基酸; 游離氨基酸
【英文關鍵詞】 Edible fungus; Mycelium; Aminoacid; Free amino acid
【文獻出處】 食用菌學報,Acta Edulis Fungi,編輯部郵箱,1999年02期 【DOI】CNKI:SUN:SYJB.0.1999-02-005