柑橘皮渣栽培平菇及其营养安全评估  

Cultivation of oyster mushroom utilizing citrus peel residues and nutrition safty assessment of the oyster mushroom cultured

作　　者：张云茹[1] 富继虎 唐国发 胡登概 陈华清[1] 

机构地区：[1]重庆理工大学药学与生物工程学院,重庆400054

出　　处：《食品与发酵工业》2013年第12期140-144,共5页Food and Fermentation Industries

基　　金：重庆市教委会科研基金项目(No.2012CJ12);国家级大学生创新训练计划项目(No.201311660001)

摘　　要：柑橘皮渣的处理成为制约柑橘加工企业发展的瓶颈,但柑橘皮渣营养丰富可以用来栽培食用菌。文中设计了3种柑橘皮渣为主料的配方,采用袋载方式培养平菇。结果表明:A配方平均单袋出菇质量大,平均生物转化率高,相对较好,但3个配方的平均生物转化率在80%以下,有待继续优化。对比柑橘皮渣平菇和市售平菇,2者的营养成分总体上没有显著差异,但柑橘皮渣平菇的Vc、多酚、多糖含量明显高于市售平菇;柑橘皮渣平菇的农药残留小于绿色食用菌和无公害食用菌的农残标准,而市售平菇的农药残留高于绿色食用菌的农残标准,2种方法栽培的平菇样品铅、镉均超过了国标。Processing of citrus peel residues was hard problem in citrus processing enterprise while the nutri- ents-rich citrus peel residues could be used for cultivation oyster mushroom. Oyster mushroom was cultivated in three different culture medium packed in polypropylene film with citrus peel residues as the main material. As a result, the highest mean oyster mushroom yield was medium A. But the average biotransformation efficiency of the three kinds of mediums was below 80%. Therefore, the mediums need to be optimized. The nutrients of Citrus peel residues-Oyster mushroom was compared with commercial mushroom. The result showed that there were no significant differences in general. However, Vitamin C,polyphenol and polysaccharide content in Citrus peel residues-Oyster mushroom was distinctly higher than commercial available mushroom. The pesticide residues content of Citrus peel residues-Oyster mushroom was lower than ＂green＂ edible mushroom and pollution-free edible mushroom, while commercial mushroom was higher than ＂green＂ edible mushroom. The lead and cadmium content of both samples from the market all excee- ded the standard limitation . Therefore, culturing mushroom with citrus peel residues was a better choice.

关 键 词：柑橘皮渣 平菇 营养成分 农药残留 重金属 

分 类 号：TS209[轻工技术与工程—食品科学]