食品与发酵工业2024，Vol.50Issue(9)：283-289,7.DOI:10.13995/j.cnki.11-1802/ts.036309
虎奶菌菌核及其发酵菌丝体中的成分比较
Comparison of the components in the sclerotia and fermenting mycelium of Pleurotus tuber-rigium
摘要
Abstract
The aim of this study was to analyze and compare the nutritional,active,and components of the nucleus of Pleurotus tuber-rigium and its fermenting mycelium.National standard methods were used to determine nutrients such as fat,protein,vitamin C,amino acids,and fatty acids in the mycelium and sclerotia of Pleurotus tuber-rigium.Traditional colorimetric methods were used to determine ac-tive components such as polysaccharides,triterpenes,and polyphenols,while GC-MS was used to determine the composition.The study found significant differences(P＜0.05)in nutrient contents between the sclerotia and fermenting mycelium of Pleurotus tuber-rigium.The sclerotia had higher levels of fat,vitamin C,and fatty acids,while the mycelium had higher levels of protein and amino acids.There was no significant difference in flavonoid content between the mycelium and sclerotia of Pleurotus tuber-rigium in active ingredients(P＞0.05).Still,there was a significant difference in the rest of the active ingredients between the sclerotia and mycelium(P＜0.05).The mycelium and sclerotia of Pleurotus tuber-rigium composition mainly consisted of acids,esters,and ketones.The common components found in both were linoleic acid,linolenic acid,palmitic acid,methyl linoleate,and 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one.The main compounds found in the mycelium were methyl linolenic acid,linoleic acid,eicosanoic acid,and 5-hydroxymethyldihydro-furan-2-one,while the sclerotia mainly contained linolenic acid,propanetriol,and stearic acid.The comparative study found that myceli-um and sclerotia compounds mainly comprise unsaturated fatty acids.The experimental results showed that the nutritional composition,ac-tive ingredients,and groupings of Pleurotus tuber-rigium mycelium were similar to those of the sclerotia and were rich in content.As a re-sult,the liquid-fermented mycelium of Pleurotus tuber-rigium has high nutritional value and promising development prospects.关键词
虎奶菌/菌核/发酵菌丝体/营养成分/成分分析Key words
Pleurotus tuber-rigium/nucleus/mycelium fermentum/nutrient composition/contents analysis引用本文复制引用
郭斌,秦新政,王慊,樊永红..虎奶菌菌核及其发酵菌丝体中的成分比较[J].食品与发酵工业,2024,50(9):283-289,7.基金项目
新疆维吾尔自治区自然科学基金项目(2021D01C060) （2021D01C060）
