姬松茸不同品种间的差异比较  

Levels of Selected Components in Fruit Bodies of Four Agaricus blazei Strains

作　　者：陈芬[1,2] 赵晓燕[2] 邢增涛[2] 雷萍[2] 倪苗娟[2] 

机构地区：[1]上海海洋大学,上海201306 [2]上海市农业科学院农产品质量标准与检测技术研究所,上海201403

出　　处：《食用菌学报》2015年第1期26-29,F0003,共5页Acta Edulis Fungi

基　　金：上海市科委国内科技合作项目(11395800500);上海市质量技术监督局专项(14TBT009)的部分内容

摘　　要：比较了4个姬松茸(Agaricus blazei)品种在子实体形态、生物学效率、营养物质含量和镉含量等方面的差异,姬-3号和姬-4号子实体中不含半胱氨酸和甲硫氨酸,且镉含量相对较低;姬-3号子实体商品性状好,生物学效率高,营养指标如钙、镁、粗脂肪、粗纤维和氨基酸含量也相对较高;姬-4号品种中Fe和多糖的含量相对较高,对镉的富集能力最弱。综合比较结果,可以选姬-3号品种作为规模化栽培的姬松茸菌种。A comparison of selected agronomic traits （fruit body morphology, yields, biological efficiency values）, crude polysaccharide, fat, fiber and amino acid content, and zinc, magnesium, iron, calcium and cadmium levels in fruit bodies of four Agaricus blazei strains, was undertaken. Strain-dependent variations were recorded with respect to fruit body morphology and yield, nutritional components and cadmium content. No cysteine or methionine was detected in fruit bodies of strains G-3 and G-4, which also contained lower levels of cadmium. Our data indicated that G-3 was the strain most suitable for large scale cultivation.

关 键 词：姬松茸 营养成分 镉含量 生物学效率 

分 类 号：S646[农业科学—蔬菜学]