摘要
对桑黄子实体与菌丝体的营养成分进行了分析比较。结果表明,一般营养成分中,除灰分两者相差不大,而菌丝体中粗蛋白、粗脂肪、多糖、还原糖、总糖的含量均明显高于子实体;在所测定的17种氨基酸中,菌丝体总氨基酸的含量明显高于子实体,两者必需氨基酸占氨基酸总量的质量分数比例基本一致;菌丝体总脂肪酸含量比子实体稍高,主要是饱和脂肪酸和多不饱和脂肪酸的含量稍高。
Nutrients in fruit body and mycelia of Phellinus igniarius were analyzed and compared. The results showed, the contents of ash closed to each other, and the contents of crude protein, crude fat, polysaccharide, reducing sugar, total sugar in mycefia were much higher than in fruit body. The contents of total amino acids （17 Amino acids analyzed） in mycelia were higher than in fruit body. The proportion of the essential amino acids and the total amino acids was similar. The contents of total fatty acid in mycelia were higher than in fruit body, because the contents of saturated fatty acids and poly-unsaturated fatty acids were slightly higher.
出处
《特产研究》
2009年第2期59-61,共3页
Special Wild Economic Animal and Plant Research
关键词
桑黄
菌丝体
子实体
营养成分
Phellinus igniarius
Mycelia
Fruit body
Nutritive components
