真姬菇菌脚与子实体营养成分和活性成分比较  

Comparison of nutritional and active ingredients in Hypsizygus marmoreus stembase and its sporophore

作　　者：于洪超[1] 王中华[1] 郭庆梅[1] 周凤琴[1] 

机构地区：[1]山东中医药大学药学院,济南250355

出　　处：《食品科技》2014年第11期68-71,共4页Food Science and Technology

基　　金：国家科技重大专项课题(2010ZX09401-302-5-12)

摘　　要：目的:对真姬菇菌脚与子实体营养成分和活性成分进行比较,为真姬菇菌脚的开发利用提供依据。方法:采用国家标准和常规方法对真姬菇菌脚和子实体的营养成分和活性成分含量进行测定,并对结果进行比较。结果:真姬菇菌脚中灰分、粗纤维、多糖、黄酮、皂苷、总酚、VB2、VE、烟酸等的含量高于子实体,分别为子实体的1.15倍、1.69倍、1.42倍、1.21倍、1.55倍、1.02倍、1.48倍、1.31倍、1.08倍;水分、粗脂肪、粗蛋白、胆碱、VA、VB1、VB6、Vc、叶酸等含量相差不大。结论:真姬菇菌脚中营养成分和活性成分含量较高,具有较高的开发利用价值。Objective： To provide a basis for the development and utilization of Hypsizygus marmoreus stembase, the contents of nutritional components and active ingredients of its stembase and sporophore were determined and compared. Methods： National Standards and conventional method were used to determine contents of nutritional components and active ingredients of Hypsizygus marmoreus stembase and its sporophore and the rusult were compared. Results： ash, crude fiber, polysaccharide, flavonoids, saponins, total phenols, VB2, VE, niacin content in the Hypsizygus marmoreus stembase was 1.15 times, 1.69 times, 1.42 times, 1.21 times, 1.55 times, 1.02 times, 1.48 times, 1.31 times, 1.08 times as much as its sporophore respectively. Water, crude protein, crude fat, choline, VA, VB1, VB6, Vc, folic acid was not much difference between them. Conclusion： The contents of nutritional components and active ingredients of Hypsizygus marmoreus stembase were high as much as its sporophore, Hypsizygus marmoreus stembase have the same utilization value as its sporophore.

关 键 词：真姬菇 菌脚 子实体 营养成分 活性成分 

分 类 号：TS201.3[轻工技术与工程—食品科学]