作者：马延莉,宋婷婷,范丽军,李春霖,张永志,聂晶,袁玉伟
单位：1 青海大学农牧学院，青海 西宁 810016,2 浙江省农业科学院园艺研究所，浙江 杭州 310021,3 浙江省农业科学院农产品质量安全与营养研究所 农业农村部农产品信息溯源重点实验室，浙江 杭州 310021
关键词：黑木耳,培养基质,稳定同位素,品质,特征
基金：浙江省农业科学院农产品溯源学科建设专项基金(2022),浙江省农业重大技术协同推广计划(2021XTTGSYJ02-2)
黑木耳Auricularia heimuer凭借较高的营养价值，作为特色农产品在我国广泛种植。采用不同基质(杂木屑、甘蔗渣和棉籽壳)栽培黑木耳，研究黑木耳产品营养成分、质构特性以及稳定同位素之间的特征差异。利用国家标准、质地多面分析技术、稳定同位素技术对其营养成分、质构特性和稳定同位素进行特征差异分析和比较。结果表明，以棉籽壳为主要栽培基质的黑木耳的氨基酸、灰分含量最高，以甘蔗渣为主要栽培基质的黑木耳蛋白质、粗多糖、总糖含量最高，以杂木屑为主要栽培基质的黑木耳粗纤维含量最高，差异显著(P<0.05)。黑木耳的硬度、胶着性、咀嚼性以甘蔗渣为主要栽培基质的黑木耳最优。不同培养基质黑木耳样品的稳定同位素比率差异显著，其中甘蔗渣基质栽培黑木耳中δ13C、δ15N、δ2H和δ18O最高，棉籽壳基质栽培黑木耳中δ34S最高。不同培养基质栽培的黑木耳营养及质构特性具有一定相关性。本研究试图阐明不同栽培基质的黑木耳子实体的稳定同位素、营养及品质的差异，可为黑木耳地域和品质鉴别提供有利的数据支持。"/>template{display:none;}.mag-rich-xref-fn { cursor: pointer;}//长视频$(document).ready(function(){if($("#showLongArticleVideo") && $("#showLongArticleVideo").length && $("#showLongArticleVideo").length>0){mag_ajax_update({ele_id:'showLongArticleVideo',url:mag_currentQikanUrl() + "/CN/article/showLongArticleVideo.do?id="+$("#articleId").val()});}});//可视化图谱$(document).ready(function(){if($("#showArticle_knowledgeMap") && $("#showArticle_knowledgeMap").length && $("#showArticle_knowledgeMap").length>0){jQuery.getJSON("/Jwxb/CN/lexeme/existsCnctstInArticle.do?articleID="+$("#articleId").val(), null, function(json){if(json.result){$("#showArticle_knowledgeMap").show();}});}});$(document).ready(function(){var metaDataStr = $.trim($("#article_metaJson").val());if(metaDataStr!=''){eval("window.metaData="+metaDataStr);}if(window.metaData && (!window.metaData.authorNotesCommon_cn && !window.metaData.authorNotesCorresp_cn && window.metaData.authorNotes_cn)){window.metaData.authorNotesCommon_cn = window.metaData.authorNotes_cn;}if(window.metaData && (!window.metaData.authorNotesCommon_en && !window.metaData.authorNotesCorresp_en && window.metaData.authorNotes_en)){window.metaData.authorNotesCommon_en = window.metaData.authorNotes_en;}var _nlmdtdXml = $("#article_nlmdtdXml").val();var magDir = _nlmdtdXml.replace(/\/[^\/]+$/,'');window.metaData.magDir = magDir;new mag_vue({ el: '#metaVue', //dataUrl: mag_currentQikanUrl() + '/EN/article/getRichHtmlJson.do?articleId='+$("#articleId").val(), data:window.metaData, loading:true, doTextFun:function(text){ return doDataJsonText(text); 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来源：2023年第9期
《菌物学报》期刊编辑部
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