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| 新鲜和盐渍F_(21)金针菇的主要成分测定 | |
| 引用本文： | 凌庆枝,魏兆军,安熙,张传锋.新鲜和盐渍F_(21)金针菇的主要成分测定[J].安徽农业科学,2008,36(17):7183-7184. |
| 作者姓名： | 凌庆枝 魏兆军 安熙 张传锋 |
| 作者单位： | 1. 斯江医药高等专科学校,浙江宁波,315100合;肥工业大学生物与食品工程学院,安徽合肥,230009 2. 合肥工业大学生物与食品工程学院,安徽合肥,230009 3. 安徽省淮南鑫农食用菌有限责任公司,安徽淮南,232090 |
| 摘 要： | 目的]研究新鲜和盐渍F21金针菇主要成分的含量。方法]选取F21金针菇的新鲜和盐渍品,用凯氏定氮法、索氏脂肪提取法等方法对其蛋白质、脂肪、多糖和磷元素进行了测定。结果]F21金针菇新鲜干品和盐渍品的蛋白质的含量分别为21.63%、15.04%,脂肪含量分别为4.70%、7.94%,多糖含量分别为33.70%、45.28%,总磷含量分别为0.2837%、0.1591%。F21金针菇新鲜干品的蛋白质和磷元素含量均高于其盐渍品,分别高出30.46%、43.91%,而脂肪和多糖的含量则低于其盐渍品,分别减少68.93%、34.36%。结论]盐渍金针菇是金针菇生产加工的有效途径。 |
| 关 键 词： | F21金针菇 新鲜 盐渍 成分 测定 |
| 文章编号： | 0517-6611(2008)17-07183-02 |
| 修稿时间： | 2008年4月9日 |
Determination of Main Ingredients in Fresh and Saline of FlammuUna velutipes F21 |
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| LING Qing-zhi.Determination of Main Ingredients in Fresh and Saline of FlammuUna velutipes F21[J].Journal of Anhui Agricultural Sciences,2008,36(17):7183-7184. | |
| Authors: | LING Qing-zhi |
| Abstract: | Objective] The research aimed to study the main ingredients of fresh and saline Flammulina velutipes F21.Method] Fresh and saline Flammulina velutipes F21 were chosen to determine the content of protein,fat,polysaccharides and phosphorus elements with Kjeldahl method and Soxhlet fat extraction method and so on.Result] The fresh dried and saline Flammulina velutipes F21 contained 21.63% and 15.04% of proteins,4.70% and 7.94% of fats,33.70% and 45.28% of polysaccharides,0.283 7% and 0.159 1% total phosphorus respectively.It turned out that fresh dried Flammulina velutipes F21 contained more proteins and phosphorus by 30.46% and 43.91% than saline Flammulina velutipes F21 respectively,while the former contained fewer fats and polysaccharide by 68.93% and 34.36% than the latter respectively.Conclusion] The saline Flammulina velutipes was a effective way to production and processing. |
| Keywords: | Flammulina velutipes F21 Fresh Saline Ingredients Determination |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |