双孢蘑菇发酵液还原糖和总糖的含量测定  

Determination of Reducing Sugar and Total Sugar Content in Fermentation Liquid of Agaricus bisporus

作　　者：曾志恒[1] 曾辉[1,2] 程翊[1] 杨雷[1] 施肖堃[1] 戴建清[1] ZENG Zhi-heng;ZENG Hui;CHENG Yi;YANG Lei;SHI Xiao-kun;DAI Jian-qing(Edible Fungi Institute of Fujian Academy of Agricultural Sciences,National and Local Joint Engineering Research Center for Breeding＆Cultivation of Featured Edible Fungi,Fuzhou 350014,China;Engineering Research Center of Chinese Ministry Education for Edible and Medicinal Fungi,Jilin Agricultural University,Changchun 130118,China)

机构地区：[1]福建省农业科学院食用菌研究所特色食用菌繁育与栽培国家地方联合工程研究中心,福建福州350014 [2]吉林农业大学食药用菌教育部工程研究中心,吉林长春130018

出　　处：《中国食用菌》2018年第6期40-43,49,共5页Edible Fungi of China

基　　金：现代农业产业技术体系专项(CARS20);福建省属公益类科研院所基本科研专项(2017R1020-2;2015R1020-2;2018R1020-2);福建省农业科学院科研项目(A2017-20);福建省农业科学院科技创新团队建设项目(STIT2017-1-6);福建省种业创新与产业化工程项目(fjzycxny2017009)

摘　　要：建立双孢蘑菇(Agaricus bisporus)发酵液还原糖和总糖含量测定方法。以葡萄糖为对照品,采用3,5-二硝基水杨酸比色法,测定了双孢蘑菇发酵液还原糖和总糖的含量。结果表明,在DNS试剂的用量为2.5 mL,沸水浴加热5 min,540 nm波长条件下进行测定,效果最好,还原糖和总糖的平均加样回收率分别为99.2%(RSD为0.270%)和100.4%(RSD为1.102%),该测定方法的准确性和稳定性较好。The method for the determination of the reducing sugar and total sugar content in the fermentation liquid of Agaricus bisporus was built. The reducing sugar and total sugar content in the fermentation liquid of A. bisporus were determined by 3, 5-dinitrosalicylic acid colorimeitry with glucose as the standard substance. The results showed that the average recoveries of reducing sugar and total sugar solution were 99.2% （RSD=0.270%） and 100.4% （RSD=1.102%）, respectively, under the conditions of 2.5 mL DNS reagent, 5 min heating in boiling water bath and 540 nm wavelength. The accuracy and stability of the method were good.

关 键 词：双孢蘑菇 还原糖 总糖 3 5-二硝基水杨酸比色法 

分 类 号：S646.1[农业科学—蔬菜学]