陈倩颖 欧祖兰 吴利

摘要 设计了6种梨皮渣为主料的配方，采用袋栽方式培养杏鲍菇，探索不同基质配比对杏鲍菇营养品质的影响。结果表明，随着栽培料中梨皮渣比例的增加（55%～80%），6种配方栽培出菇的杏鲍菇子实体中水分含量区别不显著;子实体中粗蛋白、还原糖、VC、粗纤维的含量均呈先增后减的趋势，其中粗蛋白、粗纤维含量在65%和70%配方处理时有最高值，且显著高于CK;还原糖含量在处理D和处理E时均有最大值但与CK差异不显著;VC含量在处理D时有最高值，且显著高于其他配方和CK。杏鲍菇的常规栽培料部分添加梨皮渣可有效改善杏鲍菇的营养品质。

关键词 梨皮渣;杏鲍菇;营养品质;粗蛋白

中图分类号 S646文献标识码 A

文章编号 0517-6611（2021）10-0053-04

doi：10.3969/j.issn.0517-6611.2021.10.014

开放科学（资源服务）标识码（OSID）：

Effects of Adding Pear Peel Residue in Culture Material on Nutritional Qualities of Pleurotus eryngii

CHEN Qian-ying， OU Zu-lan， WU Li（Hefei Normal University， Hefei， Anhui 230061）

Abstract Six kinds of pear peel residues were designed as the main ingredients to study the effects of different proportions on the nutritional qualities of Pleurotus eryngii. The results showed that there were no significant differences in water content of the sporocarp in pear peel residue formula（55%-80%）. The contents of crude protein， reducing sugar， vitamin C， crude fiber in the sporocarp increased first and then decreased with the proportion increasing of pear peel residue in formula. The content value of crude protein and crude fiber was the highest in formula 65% and 70%， and they were all significantly higher than those of the CK;the content of reducing sugar was the highest in formula 70% and 75%， while there was no significant differences with that of CK. The content of vitamin C was the highest in formula 70%， and was significantly higher than other treatments. The results proved that the nutrition quality of Pleurotus eryngii could be improved by adding pear peel residue to the conventional culture material.

Key words Pear peel residue;Pleurotus eryngii;Nutritional qualities;Grude protein

杏鲍菇（Pleurotus eryngii）是一种体型较大的肉质伞菌，属于侧耳属一类。在野生条件下，杏鲍菇菌丝体只能依靠缓慢分解基质来延续和生长，但杏鲍菇是高营养型菌类，人工栽培时为了获得较高的产量和品质，需要较丰富的氮源和碳源。杏鲍菇是一种腐生菌和兼性寄生真菌，分解纤维素、木质素能力较强，因而其栽培材料非常广泛，各种农副产品均可作为杏鲍菇栽培料使用[1-2]。

随着人们生活水平的提高及对食用菌尤其杏鲍菇需求的激增，迫切需要菇农扩大种植规模，工厂化栽培的杏鲍菇大多以棉籽壳作为主料，而合肥周边地区棉花种植面积锐减，致使棉籽壳价格虚高。高学峰等[3]在杏鲍菇培养基中添加葡萄皮渣，通过对栽培出的杏鲍菇子实体进行营养成分分析得出，当葡萄皮渣添加比例为80%时，杏鲍菇的营养价值最高、口感最好。……