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本文对新品种L_(13)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L_(13)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L_(13)口蘑在其营养价值上优于同类口蘑.
In this paper, the effective components of the new varieties of L_(13) Tricholoma matsutake and Tricholoma matsutake were extracted, and their active ingredients were analyzed by the methods of trace nitrogen determination, sugar determination, electrophoresis, scanning, ion chromatography, and amino acid analysis. 13) The total sugar content of O. tsutsugamushi is 4.5 times that of Mushroom, and the protein content is 23.23%. 16 trace elements are determined, in which the iron and zinc contents are 4.1 and 3.0 times that of M. edulis, and the glutamic acid, which increases the umami taste in amino acids, is obtained. It is 28% of the total amino acid content, which is 1.4 times that of Mushroom. Therefore, the new species L_(13) Mushroom is superior to the similar Mushroom in its nutritional value.