| 粗柄鸡枞菌子实体不同部位营养成分及重金属测定 |
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| 引用本文： | 肖洋,李祝,施渺筱.粗柄鸡枞菌子实体不同部位营养成分及重金属测定[J].中国酿造,2014(4):142-144. |
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| 作者姓名： | 肖洋 李祝 施渺筱 |
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| 作者单位： | [1]贵州省产品质量监督检验院国家酒类及饮料质量监督检验中心,贵州贵阳550004 [2]贵州大学生命科学学院真菌资源研究所,贵州贵阳550025 [3]贵州省安顺学院农学院,贵州安顺561000 |
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| 基金项目： | 贵州省教育厅自然科学研究项目（黔教科2009（0075）号） |
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| 摘 要： | 以野生粗柄鸡枞菌子实体为实验材料,通过化学分析、仪器分析法测定了粗柄鸡枞菌菌盖、菌柄和菌根干粉的营养成分。结果表明,粗柄鸡枞菌子实体的不同部位的营养成分含量有差异,总糖、还原糖、粗脂肪、5种矿物元素(钾、钠、铁、镁、锌)在菌盖中含量较高,尤其菌盖中铁含量(1 471mg/kg)分别是菌柄的3倍,菌根的4倍;粗蛋白在菌柄中含量较高;灰分、粗纤维、2种元素(锰、铜)在菌根中含量较高。粗柄鸡枞菌不同部位的砷、汞元素含量无显著性差异(P0.05),铅元素在菌根中含量较高,但均符合国家食用菌卫生标准中限量范围。
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| 关 键 词： | 粗柄鸡枞菌 营养成分 矿物质元素 重金属 |
Analysis on the nutritional components and heavy metal in different parts of sporocarp in Termitomyces robustus |
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| XIAO Yang,LI Zhu,SHI Miaoxiao.Analysis on the nutritional components and heavy metal in different parts of sporocarp in Termitomyces robustus[J].China Brewing,2014(4):142-144. |
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| Authors: | XIAO Yang LI Zhu SHI Miaoxiao |
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| Affiliation: | 1.Institute of Products Detection and Supervision of Guizhou Province, National Alcohol ＆ Drink Quality Supervision and Inspection Centre, Guiyang 550003, China; 2.Institute of Fungus Resource, College of Life Science, Guizflou University, Guiyang 550025, China; 3.College of Agriculture, Anshun University, Anshun 561000, China) |
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| Abstract: | Taking sporocarp of wild Termitomyces robustus as experimental material, the nutritional components in different parts of sporocarp in T. robustus were analyzed by chemical analysis and instrumental analysis. Results showed that there were differences among different parts of sporocarp in T. robustus. The contents of total sugar, reducing sugar, crude fat, mineral elements （K, Na, Fe, Mg, Zn） were the highest in pileus, the content of Fe （1 471 mg/kg） was especially high, which was 3 and 4 times of the stipes and the roots, respectively. The content of crude protein was higher in stipe than other parts. The ash content, crude fiber, mineral elements of Mn and Cu were the highest in roots. There were no significantly differences between arsenic and mercury in different parts of sporocarp in T. robustus. The content of lead was high in roots, but within the limits of the national hygienic standard for edible fungi. |
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| Keywords: | Termitomyces robustus nutritional ingredient mineral element heavy metal |
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