[1]王丽,倪淑君,李淑荣,等.大球盖菇菇盖和菇柄营养成分分析[J].黑龙江农业科学,2016,(11):143-145.[doi:10.11942/j.issn1002-2767.2016.11.0143]
　WANG Li,NI Shu-jun,LI Shu-rong,et al.Analysis of the Different Parts of Base Nutrition of Stropharia rugoso-annulata[J].HEILONGJIANG AGRICULTURAL SCIENCES,2016,(11):143-145.[doi:10.11942/j.issn1002-2767.2016.11.0143]
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大球盖菇菇盖和菇柄营养成分分析

《黑龙江农业科学》[ISSN:1002-2767/CN:23-1204/S] 卷: 期数: 2016年11 页码: 143-145 栏目: 出版日期: 2016-11-10
Title:
Analysis of the Different Parts of Base Nutrition of Stropharia rugoso-annulata
文章编号:
11-0143-03
作者:
王丽1; 倪淑君2; 李淑荣1; 汪慧华1; 姜晓仙3; 刘小飞1; 潘妍1
（1.北京农业职业学院，北京 102442；2.黑龙江省农业科学院 畜牧研究所，黑龙江 哈尔滨 150086；3.内蒙古农业大学，内蒙古 呼和浩特 010018）
Author(s):
WANG Li1; NI Shu-jun2; LI Shu-rong1; WANG Hui-hua1; JIANG Xiao-xian3; LIU Xiao-fei 1; PAN Yan1
（1.Beijing Vocational College of Agriculture,Beijing 102442；2. Institute of Animal Husbandry of Heilongjiang Academy of Agricultural Sciences,Harbin，Heilongjiang 150086；3.Inner Mongolia Agricultural University，Hohhot，Inner Mongolia 010018）
关键词:
大球盖菇; 营养成分; 成分分析
Keywords:
Stropharia rugoso-annulata;  nutrition;  composition analysis
分类号:
S646.9
DOI:
10.11942/j.issn1002-2767.2016.11.0143
文献标志码:
A
摘要:
为了进一步明确大球盖菇的营养价值，以黑农球盖菇1号为试材，对大球盖菇菇盖和菇柄基本营养成分进行了测定分析。结果表明：菇盖和菇柄的主要成分有蛋白质、糖类和粗纤维，其次是水分、灰分、还原糖、粗脂肪和游离氨基酸。经过显著性分析后发现粗蛋白、粗脂肪、粗纤维和灰分在菇柄和菇盖中的含量差异极显著，总糖含量差异不显著；水分和游离氨基酸含量差异显著，而还原糖含量差异不显著；除此之外，大球盖菇中含有少量黄酮和酚类等，其含量在菇柄和菇盖中差异不显著。
Abstract:
In order to further clear nutritional value of Stropharia rugoso-annulata， the basic nutritional components of mushroom cap and stipe were determinated and analyzed.The results showed that the main components of mushroom cap and stipe were protein,carbohydrate and crude fiber,followed by moisture,ash content,reducing sugar,crude fat and free amino acids. After significant analysis it was found that crude fiber,crude protein,ash content and crude fat content in the stipe and pileus had highly significant difference,no significant difference in the total sugar content; moisture and free amino acid content had significant difference,while reducing sugar content difference was not significant; in addition,contain a small amount of flavonoids and phenols,the content in the stipe and pileus had no significant difference.

参考文献/References:

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备注/Memo

收稿日期：2016-09-30

基金来源：农业部公益性行业科技专项资助项目（201303080-5）；黑龙江省科技特派员资助项目（GC15B514）；哈尔滨市科技创新人才资助项目（2016RAXYJ032）
第一作者简介：王丽（1982-），女，辽宁省丹东市人，讲师，博士，从事农产品加工与质量控制研究。E-mail：2008_beijwangli@163.com。
通讯作者：李淑荣（1968-），女，博士，教授，硕士生导师，从事食品质量安全控制研究。

更新日期/Last Update: 2017-01-21