【摘要】 本文对新品种L₁₃口蘑和小口蘑有效成份进行了提取,并采用微量定氮法、糖测定法、电泳、扫描、离子色谱法、氨基酸分析等对其有效成份进行分析.发现L₁₃口蘑总糖含量是小口蘑的4.5倍,蛋白含量为23.23%,测定了16种微量元素,其中铁和锌含量分别是小口蘑的4.1和3.0倍,氨基酸中增加鲜味的谷氨酸是总氨基酸含量的28%,为小口蘑的1.4倍.因此新品种L₁₃口蘑在其营养价值上优于同类口蘑.更多还原

【Abstract】 We extracted the effective components in new variety L13 Kou-mo and Small Kou-mo, and analyzed these effective components by micro determination of nitrogen、 determination of sugar、 elec-trophresis 、 scanning 、ionic chromatogr.、amino acid analysis. We found that the total sugar content in L13 Kou-mo is 4. 5 times as much as in Small Kou-mo, the protein content in Lu Kou-mo is 23. 23% , the number of trace elements in L13 Kou-mo is 16, and among these elements, the content of Fe and Zn in L13 Kou-mo are 4. 1 and 3. 0 times respectively as much as in Small kou-mo, the content of glu-tamine in L13 Kou-mo, which increases the taste of food, is 28% of the total amino acid content and is 1. 4 times as much as in Small Kou-mo. So the new variety L13 Kou-mo is better than the same kind of Small Kou-mo in the nutritive value.更多还原