【摘要】 作者在对五种侧耳子实体进行蛋白质和氨基酸含量测定的基础上,按照食用菌蛋白质营养价值的评定标准,比较其营养价值。结果表明,侧耳品种不同,营养价值差别较大。为今后侧耳的资源开发、人工栽培及选择食用侧耳优良品种提供了重要依据。更多还原

【Abstract】 By quantitively analysing fruiting body of five species of pleurotus ostreaius for protein and amino acid, this paper has Compared five different pleurotus varieties with nutritive Value according to the evaluation stanclard of nutritive Value of edible fungus protein. The results has showed that there are obvious variance between nutritive values because of different Varieties. This will give a basis for the choice of fine variety in artificial cultiration, exploitting of resources, and comprehensive utilization.更多还原