摘要为了研究培养基中不同桑枝含量培养基对大球盖菇营养成分的影响，本实验 对使用对三种培养基培养的大球盖菇进行了营养成分分析，分别研究了三种桑枝 培养基培养（桑枝含量为 100%，记为 1 号，桑枝含量为 80%，记为 2 号，桑枝 含量为 20%，记为 3 号）出的大球盖菇的水分、多糖含量、粗脂肪含量、蛋白质 含量。分别使用了冷冻干燥法测定大球盖菇的水分含量，硫酸蒽酮法测定大球盖 菇的多糖含量，索式提取器法测定大球盖菇的粗脂肪含量，考马斯亮蓝 G-250 法 测定大球盖菇的蛋白质含量。84526

实验结果表明：大球盖菇的干燥方法选用冷冻干燥方法较佳，此时营养成分 保存较完整，品相较佳。选用冷冻干燥法对不同桑枝含量培养出培育出的大球盖 菇进行冷干处理，测其中营养成分，结果表明：80%桑枝含量的培养基培养的大 球盖菇中多糖含量、粗脂肪含量、蛋白质含量最高，水分含量较低低，品质较好。

其中 2 号大球盖菇干品中的多糖含量平均为 16。2%，高于 1 号大球盖菇干品中的 多糖含量（平均为 13。3%），及 3 号大球盖菇干品中的多糖含量（平均为 14。6%）； 2 号大球盖菇干品中的粗脂肪含量平均为 6。05%，高于 1 号大球盖菇干品中的粗 脂肪含量（平均为 5。22%），及 3 号大球盖菇干品中的粗脂肪含量（平均为 5。76%）； 2 号大球盖菇干品中的粗蛋白含量平均为 25。09%，高于 1 号大球盖菇干品中的粗 蛋白含量（平均为 22。00%）；而含水量 2 号大球盖菇的含水量平均为 91。9%，低 于 1 号大球盖菇的含水量（平均为 93。1%），及 3 号大球盖菇的含水量（平均为 93。7%）。以上研究结果表明：以 80%桑枝含量做为大球盖菇培养基所得大球盖 菇品质较佳，为生产上生产大球盖菇提供指导，为桑树资源再利用提供理论指导。

毕业论文关键字：大球盖菇；冷冻干燥；营养成分

Abstract In order to research culture medium with different content of mulberry culture based on ball cap mushroom nutrients influence, the experiment on the use of three medium ball cap mushroom nutritional composition analysis, respectively, to  study the three kinds of mulberry culture medium (mulberry were respectively 100% of 1,, 80% 2, 20%) of Stropharia rugoso annulata moisture, polysaccharide content,  crude fat content and protein content。 Respectively, using a freeze-drying method was used in the determination of the spherical cap mushroom moisture content and anthrone sulfuric acid method determination of ball cap mushroom  polysaccharide content, cable type extractor method determination of Stropharia rugoso annulata the crude fat content, method of Coomassie brilliant blue G-250 determination of ball the protein content of the mushroom cap。

The results showed that: the method of drying the big ball mushroom was better than that of the freeze drying method。 The nutrient composition was more complete and the product was better than the best。 Selection of freeze drying method on the content of different mulberry culture cultivates the ball cover mushroom were cold and dry processing, testing the nutrients。 The results showed that the content of 80% mulberry medium ball cap mushroom polysaccharide content, crude fat content, protein content of the highest water content is relatively low, the better the quality。 The number 2 Stropharia in dried polysaccharide content was 16。2%, higher than 1 Stropharia polysaccharide content in the dry goods (average 13。3%), and 3 Stropharia rugosoannulata polysaccharide content in the dry goods (average 14。6%); 2, Stropharia dry crude fat content in the sample is 6。05% on average, higher than 1 Stropharia dry crude fat content in products (average 5。22%), and  No。 3 Stropharia dry crude fat content in products (average 5。76%); 2, Stropharia crude protein content of dry products。 An average of 25。09%, higher than 1 Stropharia crude protein content of dry goods in (average 22%); and the water content of 2 Stropharia water content averaged 91。9%, water content is lower than 1, Stropharia rugoso annulata (average 93。1%), and the water content of 3 big  ball cap mushroom (average 93。7%)。 The results above showed that: Based on the content of 80% mulberry do for the  ball cover mushroom culture medium income ball cap mushroom quality is better, for production ball rugoso annulata provides guidance and mulberry resources reuse and provide theoretical guidance。