葡萄枝条栽培鸡腿菇的研究

周书博; 李鸣雷; 齐伟; 黄凯; 郑长华; 袁春龙

葡萄枝条栽培鸡腿菇的研究

周书博^1,,
李鸣雷^{2, 3},
齐伟²,
黄凯²,
郑长华⁴,
袁春龙^{1, 5, ,}

1.
西北农林科技大学葡萄酒学院，陕西杨凌　712100
2.
西北农林科技大学水土保持研究所，陕西杨凌　712100
3.
西北农林科技大学食用菌中心，陕西杨凌　712100
4.
贵州金州农耕庄园发展有限公司，贵州安龙　552400
5.
陕西省葡萄与葡萄酒工程技术中心，陕西杨凌　712100

基金项目: 宁夏回族自治区重大科研项目（2021BEF02016）；国家重点研发计划项目（2021YFD1600401）。

详细信息

作者简介:
周书博（1998 —），男，硕士，主要从事葡萄园副产物综合利用及食用菌栽培研究，E-mail：zhoushubo@nwafu.edu.cn

通讯作者:
袁春龙，（1969 —），男，博士，博士生导师，教授，主要从事葡萄酒化学和葡萄园副产物综合利用等研究工作，E-mail：yuanchl69@nwsuaf.edu.cn

中图分类号: S 646.9
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出版历程
- 收稿日期: 2024-03-05
- 修回日期: 2024-04-12
- 网络出版日期: 2024-06-26

Study on the Cultivation of Coprinus comatus with Grape Branches

ZHOU Shubo^1
,,
LI Minglei^{2, 3},
QI Wei²,
HUANG Kai²,
ZHENG Changhua⁴,
YUAN Chunlong^{1, 5
, ,}

1.
College of Enology, Northwest Agriculture and Forestry University, Yangling, Shaanxi,　712100, China
2.
Institute of Soil and Water Conservation, Northwest Agriculture and Forestry University, Yangling, Shaanxi,　712100, China
3.
Edible Fungi Center, Northwest Agriculture and Forestry University, Yangling, Shaanxi,　712100, China
4.
Guizhou Jinzhou Agricultural Estate Development Co., Ltd, Anlong, Guizhou,　552400, China
5.
Shaanxi Grape and Wine Engineering Technology Center, Yangling, Shaanxi,　712100, China

摘要

摘要: 目的为解决贺兰山东麓地区废弃葡萄枝条资源化、无害化处理，缓解食用菌原材料不足问题。方法试验引进7个鸡腿菇菌株，利用贺兰山东麓葡萄枝条作为主要栽培原料代替传统栽培基质设计6个栽培配方，将菌株与配方排列组合共42个处理，探究鸡腿菇在含有葡萄枝条栽培基质中的生物学效率、粗多糖等营养成分、氨基酸风味成分和重金属安全性，利用灰色关联度分析得出适宜的栽培配方。结果试验表明，42个处理中，16个含有葡萄枝条栽培基质的处理生物学效率超过100%，其中CM6处理（菌株CC900，含有20%葡萄枝条的栽培基质）生物学效率最好，粗多糖含量显著高于对照（不含有葡萄枝条基质的处理）；灰分含量与生物学效率联系密切，生物学效率较高则灰分较高。利用葡萄枝条栽培鸡腿菇不会影响其产量、商品外观和风味，符合国家食品安全标准。CM6、DM4、CM3是综合表现较好的栽培方案。结论葡萄枝条不仅可代替部分传统原料栽培鸡腿菇，且在一定程度上提高了鸡腿菇产量和营养成分，降低了生产成本，是鸡腿菇良好的栽培原料。
- 鸡腿菇菌株 /
- 葡萄枝条 /
- 生物学效率 /
- 营养成分
Abstract: : Objective To solve the problem of resource utilization and harmless treatment of abandoned grape branches in the eastern foothills of Helan Mountain, and to alleviate the shortage of edible mushroom raw materials. Method Seven strains of Coprinus comatus were introduced in the experiment, and six cultivation formulas were designed using grape branches from the eastern foothills of Helan Mountain as the main cultivation material instead of traditional cultivation substrates. The strains and formulas were arranged and combined to obtain 42 treatments. The biological efficiency, nutritional components such as crude polysaccharides, amino acid flavor components, and heavy metal safety of Coprinus comatus in the cultivation substrate containing grape branches were explored, and the appropriate cultivation formula was obtained through grey correlation analysis. Result The experiment showed that among 42 treatments, 16 treatments containing grape branch cultivation substrate had a biological efficiency of over 100%. Among them, the CM6 treatment (strain CC900, cultivation substrate containing 20% grape branches) had the best biological efficiency, and the crude polysaccharide content was significantly higher than the control (treatment without grape branch substrate); The ash content is closely related to biological efficiency, and higher biological efficiency results in higher ash content. Cultivating Coprinus comatus using grape brancheswill not affect their yield, appearance, and flavor, and meets national food safety standards. CM6, DM4, and CM3 are the cultivation schemes with better comprehensive performance. Conclusion Grape branches can not only replace some traditional raw materials for cultivating Coprinus comatus, but also improve the yield and nutritional content of Coprinus comatus to a certain extent, reduce production costs, and are good cultivation materials for Coprinus comatus.
- Coprinus comatus strains /
- grape branches /
- biological efficiency /
- nutrient composition

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图 1 各菌株生物学效率

注：不同小写字母表示处理间存在显著性差异。

Figure 1. Biological efficiency of each strain

Note: Different lowercase letters indicate significant differences between treatments.

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图 2 部分菌株子实体灰分含量

注：不同小写字母表示处理间存在显著性差异。

Figure 2. Ash content in fruiting bodies of some strains

Note: Different lowercase letters indicate significant differences between treatments.

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图 3 部分菌株子实体粗多糖含量

注：不同小写字母表示处理间存在显著性差异。

Figure 3. Polysaccharide content in fruiting bodies of some strains

Note: Different lowercase letters indicate significant differences between treatments.

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图 4 部分菌株子实体粗蛋白含量

注：不同小写字母表示处理间存在显著性差异。

Figure 4. Crude protein content in fruiting bodies of some strains

Note: Different lowercase letters indicate significant differences between treatments.

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图 5 部分菌株子实体粗纤维含量

注：不同小写字母表示处理间存在显著性差异。

Figure 5. Coarse fiber content in fruiting bodies of some strain

Note: Different lowercase letters indicate significant differences between treatments.

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表 1 供试菌株

Table 1. Test strain

编号 Number	菌株名称 Strain	来源 Source
M1	毛头鬼伞	西北农林科技大学生命科学学院
M2	鸡腿菇	杨凌鹏程生物技术研究所
M3	白鸡腿	陕西微生物研究所
M4	CC155	贵州习水县食用菌研究所
M5	特白33	贵州习水县食用菌研究所
M6	CC900	江都天达食用菌研究所
M7	9201	江都天达食用菌研究所

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表 2 栽培配方

Table 2. Cultivation Formula

编号 Number	葡萄枝条 Grape branch/%	棉籽壳 Cottonseed hull/%	麦麸 Wheat bran/%	玉米芯 Corncob/ %	石灰 Lime/ %	石膏 Gypsum/ %
A （CK）	0	58	20	20	1	1
B	10	48	20	20	1	1
C	20	38	20	20	1	1
D	30	28	20	20	1	1
E	40	18	20	20	1	1
F	50	8	20	20	1	1

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表 3 栽培方案

Table 3. Cultivation plan

	M1	M2	M3	M4	M5	M6	M7
A	AM1	AM2	AM3	AM4	AM5	AM6	AM7
B	BM1	BM2	BM3	BM4	BM5	BM6	BM7
C	CM1	CM2	CM3	CM4	CM5	CM6	CM7
D	DM1	DM2	DM3	DM4	DM5	DM6	DM7
E	EM1	EM2	EM3	EM4	EM5	EM6	EM7
F	FM1	FM2	FM3	FM4	FM5	FM6	FM7

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表 4 生物学效率大于100%处理

Table 4. Treatment with biological efficiency greater than 100%

处理 Treatment	生物学效率 Biological efficiency/%	处理 Treatment	生物学效率 Biological efficiency/%
AM6	142.39±9.50	AM4	119.70±17.58
CM6	135.82±11.84	EM3	116.82±4.31
DM4	130.68±1.96	AM7	113.45±6.40
CM3	130.35±4.97	EM6	112.09±4.81
CM5	127.27±11.89	BM5	111.64±12.08
AM3	125.24±4.64	FM3	111.54±3.31
CM4	123.26±1.67	BM3	104.07±5.39
DM3	122.48±6.10	EM5	103.56±5.41
BM4	122.20±0.97	DM7	101.25±4.34
BM6	119.86±15.62	FM7	100.35±4.20

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表 5 鸡腿菇子实体形态特征

Table 5. Morphological characteristics of fruiting bodies of Coprinus comatus

菌株 Strain	处理 Treatment	单菇质量 Weight of single mushroom/g	菌柄长度 Stipe length/cm	菌柄直径 Stipe diameter/cm	菌盖高度 Pileus height/cm	菌盖直径 Pileus diameter/cm
M1	AM1	28.74±9.52b	4.69±1.01b	1.39±0.22ab	4.43±0.56b	2.93±0.28ab
	BM1	39.45±11.39ab	6.12±0.70a	1.47±0.18ab	5.45±0.56a	3.23±0.34a
	CM1	46.77±8.56a	5.27±1.09ab	1.55±0.20a	5.83±0.84a	3.30±0.42a
	DM1	34.60±12.83b	4.18±1.55b	1.46±0.35ab	5.34±0.47a	3.28±0.18a
	EM1	28.23±3.92b	4.88±0.34ab	1.17±0.20b	5.60±0.40a	2.80±0.32b
	FM1	32.99±6.95b	4.63±1.30b	1.44±0.29ab	4.40±0.89b	2.96±0.29ab
M2	AM2	34.82±5.504b	4.34±0.49a	1.22±0.08c	5.14±0.18a	3.08±0.55b
	BM2	46.43±12.40ab	4.48±0.64a	1.65±0.32b	5.88±1.02a	3.28±0.38ab
	CM2	39.45±13.52b	4.27±1.22a	1.68±0.44b	5.20±0.82a	3.23±0.45ab
	DM2	52.73±21.00ab	5.31±1.65a	1.66±0.39b	5.70±0.99a	3.70±0.75ab
	EM2	61.23±17.14a	3.73±1.01a	2.22±0.39a	5.73±1.62a	3.77±0.33a
	FM2	46.80±10.25ab	4.82±1.44a	1.50±0.22bc	6.20±0.81a	3.32±0.37ab
M3	AM3	28.63±7.71ab	4.00±0.82b	1.16±0.22ab	5.66±0.85a	3.04±0.34a
	BM3	30.69±6.19a	2.40±0.62c	1.31±0.25a	6.00±0.86a	3.14±0.33a
	CM3	31.06±9.14a	6.57±1.79a	1.26±0.28a	5.95±0.75a	3.34±0.43a
	DM3	22.38±5.45b	5.92±1.11a	1.00±0.16b	5.49±0.79ab	3.31±0.17a
	EM3	31.95±9.51a	3.74±0.62b	1.22±0.26ab	5.37±0.82ab	3.05±0.45a
	FM3	28.16±6.06ab	3.20±0.70bc	1.33±0.41a	4.84±0.78b	2.66±0.16b
M4	AM4	32.80±14.82a	4.67±1.52bc	1.24±0.38ab	5.83±1.02a	3.09±0.50a
	BM4	34.29±7.11a	4.63±0.93bc	1.34±0.14a	5.29±0.63a	3.09±0.46a
	CM4	29.44±6.68a	7.08±1.29a	1.27±0.33ab	5.90±0.75a	3.35±0.20a
	DM4	29.72±10.68a	6.35±1.33a	1.07±0.21b	5.99±0.81a	3.20±0.67a
	EM4	27.56±12.68a	4.91±0.87b	1.02±0.19b	5.56±1.20a	3.25±0.50a
	FM4	28.41±9.80a	3.59±0.69c	1.04±0.28b	5.44±0.90a	3.10±0.41a
M5	AM5	28.69±6.46ab	5.17±0.96ab	1.01±0.13ab	5.60±0.59a	3.41±0.32a
	BM5	32.94±9.59ab	4.39±0.86ab	1.20±0.23a	5.27±0.56a	3.27±0.53a
	CM5	25.61±4.99b	5.89±1.04a	1.06±0.18ab	5.49±0.71a	3.11±0.20a
	DM5	28.54±9.41ab	5.20±2.43ab	1.15±0.29ab	5.49±0.76a	3.05±0.39a
	EM5	24.75±11.59b	5.58±1.49a	0.96±0.20b	5.44±1.24a	3.22±0.48a
	FM5	35.94±12.71a	3.64±0.75b	1.17±0.28ab	5.74±0.94a	3.01±0.42a
M6	AM6	27.13±5.96b	4.30±0.91a	1.17±0.32c	5.72±0.40a	3.22±0.50a
	BM6	37.93±11.01a	4.70±1.13a	1.50±0.21bc	6.02±1.05a	3.35±0.29a
	CM6	33.43±7.34ab	4.01±0.82ab	1.36±0.40bc	5.77±0.62a	3.11±0.20a
	DM6	42.27±10.18a	3.01±0.68b	1.61±0.35b	5.51±0.90a	3.01±0.42a
	EM6	39.49±9.12a	3.96±0.94ab	1.21±0.15c	6.06±0.72a	3.21±0.35a
	FM6	40.41±9.08a	3.27±0.51b	2.11±0.36a	5.67±1.10a	3.14±0.44a
M7	AM7	31.01±6.51a	3.44±0.82a	1.29±0.35ab	5.29±0.33a	3.06±0.25a
	BM7	39.47±14.36a	3.78±0.62a	1.13±0.20ab	6.38±1.28a	3.25±0.49a
	CM7	39.21±18.85a	3.83±0.66a	1.41±0.33ab	5.76±1.28a	3.26±0.73a
	DM7	27.76±6.66a	4.37±1.15a	1.04±0.13b	5.97±1.00a	3.06±0.37a
	EM7	35.84±7.33a	3.53±1.35a	1.49±0.53a	5.46±0.65a	3.03±0.32a
	FM7	33.10±9.32a	3.77±0.87a	1.27±0.24ab	6.13±0.51a	3.09±0.28a
表中数值为平均值±标准差，不同小写字母表示同列同项目处理间存在显著性差异。 The values in the table are mean ± standard deviation, and different lowercase letters indicate significant differences between treatments in the same column and item.

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表 6 鸡腿菇子实体氨基酸含量

Table 6. Amino Acid Content of Coprinus comatus Fruit Body （单位：mg·g⁻¹）

组合 Test group	天冬氨酸 Asp	苏氨酸 Thr	丝氨酸 Ser	谷氨酸 Glu	甘氨酸 Gly	丙氨酸 Ala	胱氨酸 Cys	缬氨酸 Val	甲硫氨酸 Met	异亮氨酸 Ile	亮氨酸 Leu	酪氨酸 Tyr	苯丙氨酸 Phe	组氨酸 His	赖氨酸 Lys	精氨酸 Arg	脯氨酸 Pro
AM3	18.67±0.13	10.63±0.13	10.02±0.12	29.59±0.15	7.93±0.14	9.18±0.08	5.38±0.05	9.25±0.04	9.90±0.05	15.17±0.12	13.56±0.09	25.51±0.15	13.42±0.09	6.86±0.05	12.69±0.05	7.52±0.06	9.58±0.06
BM3	16.72±0.11	9.61±0.12	9.23±0.11	27.6±0.16	6.37±0.17	8.38±0.05	7.23±0.05	8.41±0.03	7.65±0.06	12.18±0.13	11.01±0.09	23.26±0.17	12.42±0.06	5.09±0.03	10.72±0.09	7.52±0.07	9.64±0.06
CM3	19.22±0.16	10.01±0.13	9.82±0.12	30.70±0.22	7.33±0.17	9.06±0.08	6.86±0.04	9.10±0.05	8.65±0.01	13.68±0.12	13.52±0.08	31.93±0.09	12.66±0.09	7.47±0.07	12.39±0.07	8.98±0.07	10.00±0.05
DM3	19.74±0.20	10.35±0.14	11.03±0.11	29.77±0.21	7.35±0.12	8.96±0.04	7.69±0.05	9.68±0.04	8.39±0.06	13.18±0.13	14.31±0.05	29.79±0.16	15.68±0.12	7.10±0.05	13.19±0.08	8.71±0.04	11.73±0.09
EM3	19.33±0.12	11.13±0.12	10.36±0.10	30.73±0.22	7.65±0.19	9.52±0.06	4.96±0.03	10.17±0.09	8.45±0.06	15.24±0.05	12.42±0.05	29.58±0.15	11.8±0.10	7.38±2.17	13.15±0.11	8.63±0.08	8.65±0.05
FM3	19.41±0.15	10.17±0.12	10.66±0.12	30.92±0.10	7.72±0.08	10.59±0.05	4.95±0.04	9.94±0.06	9.17±0.06	13.62±0.14	13.22±0.05	31.07±0.16	12.46±0.10	6.72±0.08	13.87±0.11	9.22±0.06	9.58±0.06
AM4	17.83±0.13	10.24±0.13	10.14±0.11	26.72±0.16	7.30±0.06	9.57±0.05	5.26±0.04	9.32±0.06	8.48±0.08	14.66±0.10	12.87±0.09	26.43±0.11	11.68±0.06	5.17±0.05	12.38±0.05	7.58±0.09	9.87±0.02
CM4	18.14±0.16	10.61±0.13	10.29±0.08	28.59±0.17	7.17±0.05	9.64±0.03	5.57±0.05	9.13±0.06	8.56±0.05	13.56±0.12	12.00±0.10	22.67±0.17	10.62±0.06	6.05±0.06	11.89±0.09	7.41±0.05	9.97±0.06
DM4	17.95±0.1	7.97±0.12	8.05±0.12	32.41±0.16	8.27±0.08	10.39±0.05	5.25±0.04	9.90±0.04	8.53±0.06	14.45±0.1	12.63±0.08	28.93±0.07	12.30±0.06	5.25±0.04	11.99±0.11	8.59±0.05	9.64±0.06
AM5	16.02±0.13	8.71±0.16	8.96±0.15	25.84±0.16	6.46±0.06	9.21±0.08	5.24±0.05	8.31±0.06	9.31±0.06	15.77±0.12	11.47±0.09	25.02±0.13	10.37±0.08	4.87±0.07	10.63±0.09	6.84±0.07	10.66±0.06
BM5	16.74±0.11	9.40±0.15	9.85±0.15	25.76±0.16	6.87±0.06	9.52±0.06	4.80±0.04	7.91±0.04	8.50±0.08	14.53±0.11	11.76±0.06	21.73±0.13	9.69±0.05	5.60±0.11	10.99±0.06	6.87±0.06	10.65±0.08
CM5	16.53±0.17	9.70±0.13	9.82±0.10	28.13±0.24	6.70±0.05	9.03±0.09	5.31±0.04	9.29±0.05	9.54±0.04	14.41±0.12	11.86±0.09	24.82±0.16	12.50±0.08	5.18±0.06	12.22±0.06	7.39±0.04	10.82±0.05
AM6	18.22±0.14	9.89±0.13	9.83±0.18	26.59±0.17	7.09±0.05	9.39±0.10	5.60±0.03	9.43±0.05	7.65±0.04	14.24±0.13	11.41±0.06	23.84±0.12	11.33±0.09	5.70±0.08	11.85±0.06	7.08±0.06	12.30±0.06
BM6	16.86±0.13	9.68±0.13	8.53±0.13	24.97±0.13	6.54±0.06	8.26±0.06	5.49±0.04	8.04±0.06	8.93±0.06	14.88±0.12	10.47±0.08	16.04±0.15	11.70±0.08	4.87±0.07	10.30±0.08	6.06±0.09	12.14±0.76
CM6	15.21±0.06	9.00±0.13	8.32±0.11	24.96±0.17	6.62±0.05	8.71±0.04	4.83±0.05	8.17±0.06	9.14±0.06	14.58±0.12	10.62±0.07	19.68±0.07	11.30±0.06	5.00±0.04	10.33±0.06	6.93±0.09	10.89±0.04
AM7	16.27±0.16	8.65±0.12	8.45±0.09	27.20±0.17	6.39±0.04	8.95±0.04	5.16±0.04	8.11±0.05	8.71±0.07	13.74±0.12	10.32±0.06	25.56±0.16	10.76±0.09	4.40±0.04	10.08±0.08	6.32±0.05	8.91±0.04
DM7	18.86±0.15	9.67±0.13	10.43±0.13	32.64±0.18	7.49±0.05	10.41±0.05	4.70±0.04	9.00±0.04	8.41±0.06	15.23±0.12	12.05±0.06	30.73±0.13	11.59±0.04	5.87±0.05	12.12±0.04	9.46±0.03	10.48±0.04
FM7	18.24±0.16	9.77±0.12	9.91±0.11	29.06±0.12	7.20±0.06	9.43±0.04	5.36±0.04	8.84±0.06	9.40±0.08	15.69±0.13	11.53±0.06	24.03±0.16	14.21±0.09	5.09±0.05	12.10±0.08	7.92±0.05	9.13±0.07

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表 7 氨基酸归类统计Table 7 Classification statistics of amino acids （单位：mg·g⁻¹）

组合 Test group	氨基酸总量 TAA	人体必需氨基酸 EAA	鲜味氨基酸 UAA	甜味氨基酸 SAA	苦味氨基酸 BAA	芳香族氨基酸 AAA	鲜甜味/苦味（UAA+SAA）/BAA
AM3	214.88±1.56c	84.62±0.56a	60.95±0.33c	54.21±0.58a	55.40±0.35a	44.31±0.30e	2.08
BM3	193.03±1.58d	71.99±0.58d	55.05±0.36d	48.31±0.56b	46.76±0.38d	42.91±0.28f	2.21
CM3	221.40±1.63ab	80.02±0.55c	62.31±0.45b	53.70±0.62a	53.94±0.33c	51.45±0.23b	2.15
DM3	226.64±1.70a	84.77±0.63a	62.70±0.49b	56.51±0.55a	54.27±0.33bc	53.16±0.33a	2.20
EM3	219.15±3.76bc	82.36±0.58b	63.22±0.45ab	54.68±2.69a	54.91±0.33ab	46.34±0.28d	2.15
FM3	223.28±1.53ab	82.44±0.62b	64.20±0.36a	55.44±0.51a	55.16±0.36a	48.48±0.30c	2.17
AM4	205.49±1.40b	79.63±0.57a	56.92±0.35c	52.29±0.42b	52.91±0.42a	43.37±0.21b	2.06
CM4	201.87±1.50b	76.36±0.62b	58.62±0.42b	53.73±0.41a	50.66±0.39b	38.86±0.28c	2.22
DM4	212.49±1.34a	77.76±0.57b	62.35±0.37a	49.57±0.47c	54.10±0.33a	46.48±0.17a	2.07
AM5	193.67±1.61b	74.56±0.65b	52.48±0.38b	48.86±0.58b	51.70±0.39a	40.63±0.26b	1.96
BM5	191.17±1.52b	72.79±0.56b	53.48±0.34b	51.89±0.61a	49.57±0.35b	36.22±0.23c	2.13
CM5	203.25±1.57a	79.53±0.57a	56.88±0.47a	51.24±0.48a	52.50±0.34a	42.63±0.28a	2.06
AM6	201.42±1.56a	75.79±0.56a	56.66±0.37a	54.20±0.61a	49.80±0.34a	40.76±0.24a	2.23
BM6	183.75±2.21b	74.01±0.60ab	52.13±0.35b	50.02±1.20b	48.38±0.40b	33.23±0.27c	2.11
CM6	184.29±1.27b	73.13±0.56b	50.50±0.29c	48.54±0.40b	49.44±0.40ab	35.81±0.18b	2.00
AM7	187.97±1.41c	70.37±0.59c	53.56±0.40c	45.71±0.38c	47.19±0.34b	41.48±0.29c	2.10
DM7	219.13±1.32a	78.07±0.48b	63.61±0.36a	54.35±0.45a	54.15±0.30a	47.02±0.22a	2.18
FM7	206.93±1.49b	81.55±0.63a	59.41±0.36b	50.54±0.44b	53.38±0.39a	43.60±0.29b	2.06
鲜味氨基酸：Glu+Asp+Lys；甜味氨基酸：Thr+Gly+His+Ala+Pro+Ser；苦味氨基酸：Met+Arg+Val+Leu+Cys；芳香族氨基酸：Phe+Tyr+Cys；必需氨基酸含量：Thr+Val+Met+Ile+Leu+Phe+Lys; DAA: Asp+GluFresh amino acids: Glu+Asp+Lys; Sweet amino acids: Thr+Gly+His+Ala+Pro+Ser; Bitter amino acids: Met+Arg+Val+Leu+Cys; Aromatic amino acids: Phe+Tyr+Cys; Essential amino acid: Thr+Val+Met+Ile+Leu+Phe+Lys; DAA: Asp+Glu.

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表 8 鸡腿菇子实体矿物质元素含量

Table 8. Mineral Element Content of Coprinus comatus Fruit Body （单位：mg·g⁻¹）

菌株 Strain	处理 Treatment	钙 Ca	铁 Fe	铜 Cu	锌 Zn
M3	AM3	923.19±4.19bc	322.71±1.78b	38.59±2.85a	51.27±5.16a
	BM3	848.95±63.68d	315.36±8.72bc	38.62±2.25a	44.26±2.05a
	CM3	968.79±50.54b	336.22±11.65bc	39.74±0.96a	55.02±5.60a
	DM3	1076.54±46.31a	351.41±9.17a	41.85±3.65a	47.58±2.80a
	EM3	926.10±24.64bc	296.85±14.42c	43.25±0.39a	53.39±6.80a
	FM3	778.22±4.16d	215.22±21.78d	42.51±4.52a	49.86±6.88a
M4	AM4	862.74±21.06a	346.90±31.84a	44.83±3.54a	49.18±0.15a
	CM4	605.49±53.27b	230.27±9.59b	33.68±3.05b	44.46±1.24ab
	DM4	650.58±41.21b	321.93±7.54a	34.55±3.34b	46.21±2.36b
M5	AM5	646.14±57.34b	212.39±0.86b	27.69±2.68b	39.33±3.17a
	BM5	656.44±69.03b	260.61±18.68b	26.85±4.79b	45.19±4.58a
	CM5	1161.52±70.61a	356.42±36.50a	38.07±3.85a	49.30±6.40a
M6	AM6	1290.49±86.86a	467.77±48.45a	34.29±3.45a	47.68±3.78a
	BM6	725.10±50.79b	320.24±2.86b	33.81±0.34a	43.51±2.56a
	CM6	714.66±11.32b	246.73±13.90b	37.45±0.40a	43.91±0.78a
M7	AM7	890.92±1.20b	339.52±28.29a	31.94±3.11a	52.23±5.37a
	DM7	641.00±30.48c	201.40±18.89b	38.42±1.65a	46.19±2.86a
	FM7	1332.25±51.45a	386.15±27.87a	37.62±0.85a	42.70±3.75a
表中数值为平均值±标准差，不同小写字母表示同列同项目处理间存在显著性差异。 The values in the table are mean ± standard deviation, and different lowercase letters indicate significant differences between treatments in the same column and item.

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表 9 鸡腿菇子实体重金属含量

Table 9. Heavy Metal Content of Coprinus comatus Fruit Body （单位：mg·g⁻¹）

菌株 Strains	处理 Treatment	镉 Cd	铅 Pb	砷 As	汞 Hg
M3	AM3	0.07±0.01d	0.39±0.00b	0.26±0.00d	＜0.001
	BM3	0.06±0.00f	0.30±0.00e	0.33±0.00a	＜0.001
	CM3	0.05±0.00f	0.36±0.00d	0.27±0.00d	＜0.001
	DM3	0.09±0.00b	0.37±0.00c	0.32±0.00b	＜0.001
	EM3	0.08±0.00c	0.30±0.00e	0.27±0.00c	＜0.001
	FM3	0.12±0.00a	0.49±0.01a	0.24±0.00e	＜0.001
M4	AM4	0.05±0.00b	0.38±0.01a	0.24±0.00b	＜0.001
	CM4	0.07±0.00a	0.35±0.00b	0.23±0.01b	＜0.001
	DM4	0.07±0.01a	0.35±0.00b	0.28±0.00a	＜0.001
M5	AM5	0.08±0.00a	0.35±0.00a	0.28±0.00a	＜0.001
	BM5	0.07±0.00b	0.33±0.00b	0.26±0.00b	＜0.001
	CM5	0.07±0.00b	0.36±0.00a	0.26±0.00b	＜0.001
M6	AM6	0.06±0.00a	0.35±0.00a	0.25±0.00a	＜0.001
	BM6	0.05±0.00b	0.27±0.00c	0.18±0.04b	＜0.001
	CM6	0.07±0.00a	0.29±0.00b	0.24±0.00a	＜0.001
M7	AM7	0.09±0.01a	0.37±0.00c	0.24±0.00c	＜0.001
	DM7	0.08±0.00b	0.38±0.00b	0.25±0.00b	＜0.001
	FM7	0.06±0.01c	0.53±0.01a	0.27±0.00a	＜0.001
表中数值为平均值±标准差，不同小写字母表示同列同项目处理间存在显著性差异。 The values in the table are mean ± standard deviation, and different lowercase letters indicate significant differences between treatments in the same column and item.

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表 10 灰色关联度综合评价系数

Table 10. Comprehensive Evaluation Coefficient of Grey Correlation Degree

处理 Treatment	综合评价系数 Comprehensive evaluation coefficient	处理 Treatment	综合评价系数 Comprehensive evaluation coefficient
AM6	88.68	CM4	56.25
CM6	73.00	BM6	53.68
DM4	67.56	FM3	52.26
CM3	67.06	AM7	48.34
CM5	63.89	BM5	47.20
AM3	60.38	DM7	45.05
DM3	60.33	BM3	44.45
AM4	56.97	FM7	44.28
EM3	56.76	AM5	38.06

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葡萄枝条栽培鸡腿菇的研究

作者简介:
周书博（1998 —），男，硕士，主要从事葡萄园副产物综合利用及食用菌栽培研究，E-mail：zhoushubo@nwafu.edu.cn

通讯作者:
袁春龙，（1969 —），男，博士，博士生导师，教授，主要从事葡萄酒化学和葡萄园副产物综合利用等研究工作，E-mail：yuanchl69@nwsuaf.edu.cn

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Study on the Cultivation of Coprinus comatus with Grape Branches

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目录

	M1	M2	M3	M4	M5	M6	M7
A	AM1	AM2	AM3	AM4	AM5	AM6	AM7
B	BM1	BM2	BM3	BM4	BM5	BM6	BM7
C	CM1	CM2	CM3	CM4	CM5	CM6	CM7
D	DM1	DM2	DM3	DM4	DM5	DM6	DM7
E	EM1	EM2	EM3	EM4	EM5	EM6	EM7
F	FM1	FM2	FM3	FM4	FM5	FM6	FM7

	M1	M2	M3	M4	M5	M6	M7
A	AM1	AM2	AM3	AM4	AM5	AM6	AM7
B	BM1	BM2	BM3	BM4	BM5	BM6	BM7
C	CM1	CM2	CM3	CM4	CM5	CM6	CM7
D	DM1	DM2	DM3	DM4	DM5	DM6	DM7
E	EM1	EM2	EM3	EM4	EM5	EM6	EM7
F	FM1	FM2	FM3	FM4	FM5	FM6	FM7

留言板

葡萄枝条栽培鸡腿菇的研究

作者简介: 周书博（1998 —），男，硕士，主要从事葡萄园副产物综合利用及食用菌栽培研究，E-mail：zhoushubo@nwafu.edu.cn

通讯作者: 袁春龙，（1969 —），男，博士，博士生导师，教授，主要从事葡萄酒化学和葡萄园副产物综合利用等研究工作，E-mail：yuanchl69@nwsuaf.edu.cn

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出版历程

Study on the Cultivation of Coprinus comatus with Grape Branches

计量

出版历程

目录

作者简介:
周书博（1998 —），男，硕士，主要从事葡萄园副产物综合利用及食用菌栽培研究，E-mail：zhoushubo@nwafu.edu.cn

通讯作者:
袁春龙，（1969 —），男，博士，博士生导师，教授，主要从事葡萄酒化学和葡萄园副产物综合利用等研究工作，E-mail：yuanchl69@nwsuaf.edu.cn

	M1	M2	M3	M4	M5	M6	M7
A	AM1	AM2	AM3	AM4	AM5	AM6	AM7
B	BM1	BM2	BM3	BM4	BM5	BM6	BM7
C	CM1	CM2	CM3	CM4	CM5	CM6	CM7
D	DM1	DM2	DM3	DM4	DM5	DM6	DM7
E	EM1	EM2	EM3	EM4	EM5	EM6	EM7
F	FM1	FM2	FM3	FM4	FM5	FM6	FM7