【摘要】 为提供营养全面、质量安全的桑枝黑木耳,合理利用桑树伐条修剪产生的大量废弃枝条,提高黑木耳产品质量安全,促进食用菌及蚕桑产业的健康多元化发展,参照食用菌等食品国家标准方法对桑枝黑木耳与野生柞树黑木耳和市场普通黑木耳的常规营养成分、氨基酸、矿物质含量和重金属含量等进行比较分析。结果表明,桑枝黑木耳中粗蛋白、总糖含量均高于野生柞树黑木耳和普通黑木耳;粗脂肪、粗纤维含量低于野生柞树黑木耳和普通黑木耳;桑枝黑木耳中富含17种氨基酸,包括8种人体必需氨基酸中的7种,总氨基酸含量高达10.51%;桑枝黑木耳中硒含量较高,为0.17 mg/kg,符合富硒食用菌的硒含量标准;铅、汞、镉、砷等重金属含量非常低,完全复合食品食用安全规定。桑枝黑木耳具有很好的营养膳食结构组合,是很有开发前景的富硒食用菌;用桑枝屑栽培黑木耳等食用菌,对蚕桑产业的可循环发展、保护生态环境促进食用菌产业发展均具有积极意义。更多还原

【Abstract】 The paper aims to provide nutritional and safe quality mulberry branch black fungus and rationallyutilize a large number of abandoned mulberry branches to improve the quality safety of black fungus productsand promote a healthy and diversified development of edible fungus and sericulture. The conventionalnutrients, amino acids, mineral content and heavy metal content of mulberry branch black fungus, wild oakblack fungus and ordinary black fungus purchased from market were tested and analyzed with reference to thegovernment standard. The results showed that, the content of crude protein and total sugar of mulberry branchblack fungus were higher than that of wild oak black fungus and ordinary black fungus. The crude fat andcrude fiber content of mulberry branch black fungus were lower than that of wild oak black fungus and ordinaryblack fungus. The mulberry branch black fungus contained 17 kinds of amino acids, which included 7 essentialamino acids and the total amino acid content was as high as 10.51%. Selenium content in mulberry branchblack fungus was higher, which was 0.17 mg/kg. Heavy metals contents, such as lead, mercury, cadmium andarsenic, were very low and met all regulations for food safety. The mulberry branch black fungus has very goodnutritional dietary and is se-enriched edible fungi with development prospect. Cultivation of edible fungi by using mulberry branch has positive significance on the recycled development of sericulture, the protection ofthe ecological environment and the development of edible fungus industry.更多还原