不同灭菌方法对蟹味菇培养料中氨基酸含量的影响  

Effects of Different Sterilization Methods on the Content of Amino Acids in the Culture Material of Hypsizygus marmoreus

作　　者：杨红澎[1] 班立桐[1] 黄亮[1] 王玉[1] 王旭峰 杨华 

机构地区：[1]天津农学院,农学与资源环境学院,天津300384 [2]天津鸿滨禾盛农业技术开发有限公司,天津300400 [3]天津绿圣蓬源农业科技开发有限公司,天津300400

出　　处：《安徽农业科学》2017年第23期25-26,34,共3页Journal of Anhui Agricultural Sciences

基　　金：天津市科技特派员项目(16 JCTPJC48800);天津市蔬菜产业技术体系创新团队项目(ITTVRS2017015)

摘　　要：[目的]筛选适合蟹味菇培养料的灭菌方法。[方法]分析3种灭菌方式(常压灭菌、普通高压灭菌、阶梯式高压菌灭)对蟹味菇培养料中氨基酸含量的影响。[结果]阶梯式高压灭菌培养料中氨基酸总含量最高(27.87%),而常压灭菌的氨基酸总含量最低(21.41%)。3种灭菌方式处理后的培养料中谷氨酸含量最高,天门冬氨酸和亮氨酸含量次高。[结论]阶梯式高压灭菌在工厂化规模化食用菌栽培中是一种比较好的灭菌方法。[Objective]To screen the sterilization method which is suitable for the culture material of Hypsizygus marmoreus. [Method] The effects of different sterilization methods（ atmospheric pressure sterilization,ordinary high pressure sterilization,stepped high pressure sterilization） on amino acids in the culture material of Hypsizygus marmoreus were analyzed. [Result]The total content of amino acids in stepped high pressure sterilization was the highest（ 27. 87%）,and the amino acid content was the lowest at atmospheric sterilization（ 21. 41%）. In the three treatments,glutamic acid content was the highest in the culture material,aspartic acid and leucine content were higher. [Conclusion]Stepped high pressure sterilization is better than others in industrialized and large-scale edible fungus cultivation.

关 键 词：蟹味菇 培养料 灭菌方法 氨基酸 

分 类 号：S646[农业科学—蔬菜学]