李宗義; 宛霞; 廖紅; 苗長海; 路開梅
河南師范大學; 河南師范大學; 河南師范大學; 河南省新鄉(xiāng)市農(nóng)科所; 河南省新鄉(xiāng)市農(nóng)科所 453000; 453000

【中文摘要】 作者在對五種側(cè)耳子實體進行蛋白質(zhì)和氨基酸含量測定的基礎(chǔ)上,按照食用菌蛋白質(zhì)營養(yǎng)價值的評定標準,比較其營養(yǎng)價值。結(jié)果表明,側(cè)耳品種不同,營養(yǎng)價值差別較大。為今后側(cè)耳的資源開發(fā)、人工栽培及選擇食用側(cè)耳優(yōu)良品種提供了重要依據(jù)。

【英文摘要】 By quantitively analysing fruiting body of five species of pleurotus ostreaius for protein and amino acid, this paper has Compared five different pleurotus varieties with nutritive Value according to the evaluation stanclard of nutritive Value of edible fungus protein. The results has showed that there are obvious variance between nutritive values because of different Varieties. This will give a basis for the choice of fine variety in artificial cultiration, exploitting of resources, and comprehensive utilization.

【中文關(guān)鍵詞】 側(cè)耳; 必需氨基酸指數(shù); 氨基酸評分; 生物效價; 營養(yǎng)指數(shù)
【英文關(guān)鍵詞】 Pleurotus ostreatus Essential amino acid index Amino acid scovel Biological value Nufritional indek

【文獻出處】 中國食用菌,Edible Fungi of China,編輯部郵箱,1992年06期 【DOI】CNKI:SUN:ZSYJ.0.1992-06-003