时间对三种食用菌总糖含量测定的影响  

Mushroom Time of the Determination of Total Sugar

作　　者：徐显利[1] 吴玉堂[1] 田晓蕾[1] 

机构地区：[1]黑龙江农业经济职业学院,黑龙江牡丹江157041

出　　处：《中国林副特产》2011年第3期21-22,共2页Forest By-product and Speciality in China

摘　　要：采用苯酚-硫酸法测定猴头菇、真姬菇、茶树菇三种食用菌中的总糖含量,且比较水浴回流时间和超声波提取时间对食用菌中总糖含量测定结果的影响。结果表明,猴头菇、真姬菇、茶树菇中总糖的含量分别为6.98%、9.625%及7.165%。且食用菌总糖测定条件为水浴回流3h为最佳。Phenol-sulfuric acid method Hericium,marmoreus,three mushroom Agrocybe the total sugar content,and compared the reflux time and ultrasonic water bath extraction time on the determination of total sugar edible results.The results show that the Hericium erinaceus,Hypsizigus marmoreus,Agrocybe chaxinggu total sugar content was 6.98%,9.625% and 7.165%.Determination of total sugar and edible water bath at reflux conditions for 3h is the best.

关 键 词：食用菌 水浴回流 超声波 

分 类 号：S816.17[农业科学—饲料科学]