金针菇深层发酵糖量测定  

Determination of sugar content of Flammulina velutipes in submerged fermentation

作　　者：党阿丽[1] 陈立娟[2] 王玉文[1] 张恩波[1] 杜世彧[1] 

机构地区：[1]黑龙江省科学院微生物研究所,哈尔滨150010 [2]黑龙江省科学院高技术研究院,哈尔滨150001

出　　处：《黑龙江科学》2013年第5期70-71,31,共3页Heilongjiang Science

摘　　要：本试验通过对斐林氏法测糖中的试剂加法及加量稍加以改动,使其更具合理性,尽量减少条件因素造成的误差,提高测定结果的准确度,使结果更接近于真实值。经试验测定该法可用于金针菇深层发酵糖量测定。This paper discussed the experimental conditions on sugar content of Flammulina velutipes in submerged fermentation using Fei Lin method modified by reasonable reagent addition and addition dosage, this minimized deviation caused by conditions, improved the accuracy of results, made results be close to the true value. The method was used for determination of sugar content of Flammulina velutipes in submerged fermentation.

关 键 词：金针菇 深层发酵 糖量测定 

分 类 号：TQ929[轻工技术与工程—发酵工程]