【摘要】 了解中药渣和高粱壳栽培的姬菇中氨基酸种类、含量及呈味氨基酸含量。用酸水解蛋白质分析法处理姬菇样品,用氨基酸自动分析仪检测。中药渣和高粱壳栽培的姬菇中氨基酸含量不同,中药渣栽培的姬菇中氨基酸总量比高粱壳栽培的高;中药渣和高粱壳栽培的姬菇中必需氨基酸和非必需氨基酸的含量不同,其必需氨基酸含量分别为9.01%,6.88%,非必需氨基酸的含量分别为12.32%,10.00%;而且中药渣和高粱壳栽培的姬菇中呈味(鲜味、甜味和苦味)氨基酸含量也不同,中药渣组和高粱壳组中呈鲜味、甜味氨基酸含量分别为13.99%、11.49%,因而姬菇呈现出特别鲜美的味道。更多还原

【Abstract】 The components and contents of amino acids and delicious amino acids in Pleurotus cornucopiae planted with herb-medicine residues and sorghum shell were studied. Detection was achieved by Automatic amino acid analyzer, after pretreatment of edible fungi samples, using technology of acid-hydrolysis amino acid. Contents of amino acids and delicious amino acids in Pleurotus cornucopiae planted with different cultivation were different, contents of herb-medicine residues was higher than sorghum shell; there were difference between essential amino acids and nonessential amino acids: contents of essential amino acids were 9.01%, 6.88%, and nonessential amino acids 12.32%, 10.00%; contents of delicious amino acids in two columns also showed difference: 13.99% in sorghum shell, 11.49% herb-medicine residues, for which Pleurotus cornucopiae had delicious f lavor.更多还原