| 不同品种香菇菌棒蛋白质与多糖含量的比较研究 |
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| 引用本文： | 徐玉辉,陈海燕.不同品种香菇菌棒蛋白质与多糖含量的比较研究[J].丽水学院学报,2013(2):19-21. |
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| 作者姓名： | 徐玉辉 陈海燕 |
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| 作者单位： | 丽水学院生态学院,浙江丽水323000 |
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| 基金项目： | 大学生科技创新活动计划（新苗人才计划）资助项目（2012R429024） |
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| 摘 要： | 碱浸提法提取S604、S606、931、中7、808、808对照、868、135、908、9015、939等11种香菇菌棒中的蛋白质和多糖,结果表明：135和908的蛋白质含量显著高于其他9个品种,9015的多糖含量显著高于其他10个品种。
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| 关 键 词： | 香菇菌棒 蛋白质 多糖 |
A Comparative Study on Protein and Polysaccharose Content in Different Varieties of Xianggu Mushroom Bacteria Sticks |
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| XU Yuhui,CHEN Haiyan.A Comparative Study on Protein and Polysaccharose Content in Different Varieties of Xianggu Mushroom Bacteria Sticks[J].Journal of Lishui University,2013(2):19-21. |
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| Authors: | XU Yuhui CHEN Haiyan |
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| Institution: | (College of Ecology,Lishui University,Lishui 323000,Zhejiang) |
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| Abstract: | Alkali method was used to extract protein and sugar in different varieties of xianggu sticks about S604、S606、931、zhong7、808、808 control、868、135、908、9015 and 939,the results showed that the protein content of 135 and 908 were significantly higher than other varieties and the sugar content of 9015 was significantly higher than other varieties. |
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| Keywords: | Xianggu mushroom bacteria stick protein polysaccharose |
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