Fibrous substrate conversion and its correlation to phenolic antioxidants in edible fungi
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摘要: 以金福菇(Tricholoma lobayense Heim)、秀珍菇(Pleurotus geesteranus)和茶薪菇(Agrocybe chaxingu Huang)为材料,分析其栽培料、子实体、菌糠中的微量营养成分,子实体酚类化合物含量及其抗氧化能力.结果显示,食用菌子实体的酚类成分含量与其抗氧化能力(FRAP Value)明显相关(r2=0.9082,P <0.05),子实体酚类化合物的种类因食用菌品种而异,其含量受栽培料纤维组分与食用菌生长阶段差异的影响.Abstract: Trace nutritional and phenolic compounds in the fruit bodies of Tricholoma lobayense Heim,Pleurotus geesteranus and Agrocybe chaxingu Huang,as well as the cultural and spent substrates were analyzed.Results indicated that the antioxidant activity of the edible fungi(FRAP value)correlated to their phenolic compounds(r2=0.9082,P 0.05),the phenolic components changed with mushroom variety,and their contents affected by the fibroid composition of the substrates and varied according to the fungal growing period as well.
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