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本文探讨了“野1号”至“野6号”的6个平菇品种的幼龄菇,成熟菇和老龄菇三个生育期的营养成份和抑菌的动态变化。供试材料均为作者自行培育。采菇标准:幼龄菇的菇盖直径5厘米以下,盖缘内卷;成熟菇的菇盖直径5厘米以上,菌盖展平;老龄菇的菇盖直径5厘米以上,盖缘反卷。分析结果如下: (一)脂肪、灰份、含水量:脂肪按索氏法抽提,上气相层析测定,不同品种平菇的脂肪含量有差异。各品种不同生育期的脂肪含量变化趋势基本相似。同一品种不同生育期中幼龄菇脂肪含量最低(平均1.32％),成熟
In this paper, the nutrient composition and antibacterial activities of three Pleurotus ostreatus, Mature Pleurotus ostreatus and Pleurotus ostreatus grown in six Pleurotus ostreatus from “wild 1” to “wild 6” were studied. The test materials are cultivated by the authors themselves. Mushroom standards: young mushrooms cover the lid diameter of 5 cm or less, the lid edge within the volume; mature mushrooms cover the lid diameter of 5 cm or more, covered with flat cover; mushroom mushroom lid diameter of 5 cm or more, cover the edge of the anti-roll. Analysis results are as follows: (A) fat, ash, water content: fat extracted by Soxhlet method, determined by gas chromatography, different varieties of Pleurotus ostreatus fat content differences. The changes of fat content of different varieties during different growth stages were basically similar. The juvenile mushrooms had the lowest fat content (average 1.32%) at the same growth stage and matured