羊肚菌深层发酵液的制备及营养含量分析

采摘天然黑脉羊肚菌，用孢子分离法得到相应母种，用深层发酵技术制备出羊肚菌深层发酵液。定量分析表明：该发酵液仍保留了较高的营养价值和成分多样性，含总糖６３．１ｇ／Ｌ，还原糖２５．６ｇ／Ｌ，蛋白质８．３ｇ／Ｌ，干物质１０４．７ｇ／Ｌ，灰分１．５ｇ／Ｌ；还含有丰富的微量活性成分如羊肚菌多糖１．４５ｇ／Ｌ，１０种必需氨基酸和半必需氨基酸，１２种矿物元素（Ｆｅ、Ｚｎ、Ｓｅ、Ｃｒ等），可溶性蛋白质的种类和数量也较多（有１条宽带和４条窄带，分子量分别为３１．０ｋｄ，９７．４ｋｄ，６６．２ｋｄ，５２．９ｋｄ，２０．１ｋｄ）。该发酵液可作为一种新的保健食品基料和调味剂

Preparation of morchella liquid by submersed fermentation and and analysis of its nutrient contents]

Natural morchella esculenta fruits were collected and its spores were isolated to get pure mycelium. Morchella liquid was prepared by submersed fermentation technology. The quantitative analysis showed that the liquid is relatively high in nutrient contents and several kinds of other essential components. The nutrient contents of the liquid are as follows (g/L): carbohydrates 63.1, reduced saccharide 25.6, protein 8.3, dry material 104.7, minerals 1.5. There are also several high active micromaterials as follows: morchella lentinan 1.45 g/L, 10 kinds of essential and semiessential amino acid, 12 kinds of mineral (Fe, Zn Se, Cr, etc.). The amount of soluble proteins are high in the liquid(one wider zone and four narrow zones on electrophoresis with molecular weights of 31.0 kd, 97.4 kd, 66.2 kd and 52.9 kd respectively). The morchella liquid can be used as a new kind of base material for health foods and a flavoring agent.