真姬菇与凤尾菇融合菌株筛选鉴定及营养成分分析  

Identification and Nutritional Components Analysis of Hypsizigus marmoreus and Pleurotus sajor-caju Fusion Strain

作　　者：李晓静[1] 黄丽萍[1] 刘建忠[1] 孙淑静[1] 胡开辉[1] 

机构地区：[1]福建农林大学生命科学学院,福州350002

出　　处：《中国农学通报》2011年第22期187-191,共5页Chinese Agricultural Science Bulletin

基　　金：福建省科技重点项目"食用菌木质素降解酶遗传转化体系建立及其在育种中的应用研究";"真姬菇品种的生产性能改良及相关性研究"(2010N0004;2009N0010);福建省青年基金项目"食用菌育种漆酶转化体系的建立及其机理分析"(2009J05046)

摘　　要：本研究以漆酶为筛选目标,根据出发菌株凤尾菇与白玉菇漆酶活性的差异,采用RB-PDA平板显色技术与分子标记相结合的方法快速、高效地筛选出具有漆酶活性的凤尾菇与白玉菇融合菌株IV19C,采用常规方法对白玉菇与凤尾菇融合菌株IV19C进行了营养成分分析及安全性评价。结果表明,融合菌株IV19C与2个出发菌株不同,水分含量(90.0%)与2出发菌株无明显差异,IV19C灰分含量(9.81%)、蛋白质含量(36.0%),明显高于凤尾菇;粗纤维含量(18.3%)、粗脂肪含量(2.50%)高于白玉菇,含有7种必需氨基酸,谷氨酸和天冬氨酸含量丰富,但缺乏色氨酸;该样品急性毒性试验结果为MTD>15g/kg体重,根据急性毒性剂量分级属无毒。以上实验结果说明融合菌株IV19C营养丰富,食用安全,有良好的开发应用前景。Fusion strain IV19C of Hypsizigus marmoreus and Pleurotus sajor-caju which had laccase activity was selected quickly by RB-PDA plate and molecular marker method on the basis of the difference of Hypsizigus marmoreus and Pleurotus sajor-caju laccase activity.The nutrition components and safety of fusion strain IV19C were analyzed and evaluated with GB（national standards methods） and other related methods.The results showed that fusion strain IV19C was different from Hypsizigus marmoreus and Pleurotus sajor-caju,and the water content of strain IV19C was 90.0% and there was no significant difference with Hypsizigus marmoreus and Pleurotus sajor-caju.However,the ash and crude protein content of strain IV19C were 9.81% and 36.0%,respectively.They were significantly higher than that of Pleurotus sajor-caju.The crude fiber and crude fat contents were 18.3% and 2.50%,respectively.They were higher than that of Hypsizigus marmoreus.Seven essential amino acids were contained.Glutamic acid and aspartic acid were rich but tryptophan was deficient.The fruit body of strain IV19C was safe to eat based on acute toxicity classification.IV19C was rich in nutrients,safe to eat,and had a good prospect.

关 键 词：真姬菇 凤尾菇 融合菌株 营养成分 安全性评价 

分 类 号：S1[农业科学—农业基础科学]