文档介绍：: .
现代食品科技米硒含量的增加呈现先上升后
下降的趋势。双孢菇培养基中纳米硒添加量为 ~ mg/kg 时，双孢菇子实体中硒含量达到 ~ mg/kg 干物质，比对照双孢菇
中硒含量提高 ~ 倍。聚类分析和主成分分析结果均表明培养基中纳米硒添加量为 mg/kg 时，双孢菇子实体的综合品质最
佳，单朵均重达到 g，保藏期约延长 1~2 d。上述研究结果可为富硒双孢菇的深入研究以及其大规模生产提供数据支撑。
关键词：纳米硒；双孢菇；品质；聚类分析；主成分分析
DOI: .1673-
Enhancing Selenium Content and Quality of Fruiting Body of Agaricus
bisporus by Nano-Selenium
CHEN Jingru1, FENG Tuo1, SHAN Pei1, ZHANG Lujun2, WANG Bo1, ZHANG Zhihong1, GAO Xianli1*
( of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China)
( Carpo Biotechnology Co., Ltd., Nanjing 211164, China)
Abstract: Nano-selenium with stable properties was prepared and characterized. The effects of nano-selenium at different concentrations
on Agaricus bisporus were analyzed, in terms of the contents of selenium, water, crude polysaccharide, total nitrogen, crude fat, crude fiber, total
free amino acids, total amino acids and the average weight of single flower. Finally, the comprehensive quality of fruiting bodies of Agaricus
bisporus cultured with different concentrations of nano-selenium was analyzed. Results showed that the contents of water and selenium are
increased with the concentration increase of nano-selenium, and the contents of other components increased first and then decreased with the
content increase of nano-selenium in the culture medium. When adding ~ mg/kg nano-selenium in the medium, the achieved selenium