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摘要：目的：本试验用八种成分不同的培养基培养出来的平菇为试验样品，研究不同组成成分的培养基对其基本营养成分（水分、灰分、总糖、膳食纤文、粗脂、粗蛋白）、氨基酸、矿物质、多酚含量及其抗氧化性（DPPH自由基、还原力）的差异影响。方法：本试验采用凯氏定氮法测定蛋白质的含量，采用高效液相色谱法测定氨基酸的含量。结果表明：水分和粗蛋白含量最高的是培养基4中的平菇，灰分和总糖含量最高的是培养基8中的平菇，培养基1中培养的平菇的膳食纤文最多，培养基3中的平菇粗脂肪最多；培养基8试验样品中的各类氨基酸的含量总和达到最高；每种培养基样品中的微量金属元素的多少也各不相同；不同培养基中的平菇多酚含量也存在显著差异，其中多酚含量最少的是2号培养中的平菇，含量最多的是培养基5中的平菇，而且其抗氧化活性伴随着多酚质量浓度的升高而增强。结论：培养基4的成分最合适平菇水分和粗蛋白的生长；培养基8的成分最适合平菇中的氨基酸、灰分和糖分的生长；培养基1的成分最适合平菇膳食纤文的生长；培养基3的成分最适合平菇中粗脂肪的生长；培养基5中的成分最适合平菇中多酚的生长。397715
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毕业论文关键字：平菇；抗氧化活性；营养成分；多酚含量
Effects of Different Culture Media on Nutritional Composition Polyphenol Contents and Antioxidant Activity of Pleurotus ostreatus
Abstract: Object: Test uses eight different mediums to culture mushrooms as the test samples. we study different components of mediums´ effects on mushrooms, such as basic nutrients of moisture(moisture, ash, total sugar, dietary fiber, crude fat, crude proteins), amino acids, minerals and polyphenol content and antioxidant activity(DPPH radical，reducing power). Methods: This test uses Kjeldahl method to determine content of Protein, and uses HPLC to determine content of amino acids. The results show: the analysis shows that: the highest content of moisture and crude proteins is the 4th mushroom; the highest content of ash and total sugar is the 8th medium; the highest content of dietary fiber is the 1th medium ; the highest content of crude fat is the 3th medium , the highest content of the different amino acids is the 8th medium Mushrooms from different mediums have different metal elements. The content of polyphenols in different mediums is also greatly different. The least content of polyphenol is the 2th medium; the most is the 5th medium ; and its antioxidant activity enhances along with the increasing of the concentration of polyphenols; Conclusion: The 4th medium is most good for the moisture and crude proteins of the mushrooms to grow; The 8th medium is most suitable for the increasing of amino acids in mushrooms, ash and sugar growing; The components of the 1th medium is most suitable for the growth of mushroom dietary fiber; The component of the 3th medium is most suitable for the growing of mushroom fat; The component of the 5th medium is best suitable for the growing of polyphenols.
Key words: Mushroom; Antioxidant activity; Nutrition; Polyphenol content
目 录
摘 要 1
引言 2
1.材料与方法 3
1.1试验材料 3
1.2培养基 3
1.3试验方法 3
2.结果与分析 7
2.1标准曲线的绘制 7
2.2八种不同培养基中的平菇基本营养成分的差异比较 8
2.3八种不同培养基对平菇氨基酸含量的差异影响 9
2.4八种不同培养基对平菇矿物质含量的差异影响 11
2.5八种不同培养基对平菇多酚含量的差异影响 12
2.6八种不同的培养基中的平菇对多酚抗氧化活性的差异影响 12