分析比较棕色蘑菇(Agaricus brunnescens Peck)子实体和液态发酵菌丝体的氨基酸组成.结果表明:棕色蘑菇子实体中氨基酸含量(22.08%)高于菌丝体(19.48%),2种不同形态的棕色蘑菇在氨基酸组成比例上差异显著.棕色蘑菇子实体中含量较高的前7种氨基酸依次为:谷氨酸(4.66%)>缬氨酸(3.55%)>天冬氨酸(1.83%)>丙氨酸(1.68%)>亮氨酸(1.40%)>脯氨酸(1.26%)>赖氨酸(1.16%).棕色蘑菇菌丝体中含量较高的前7种氨基酸依次为:谷氨酸(2.17%)>丙氨酸(1.95%)>甘氨酸(1.76%)>天冬氨酸(1.75%)>脯氨酸(1.67%)>亮氨酸(1.53%)>精氨酸(1.21%).2种不同形态的棕色蘑菇中谷氨酸含量均较高.%The contents of amino acid of fruit body and mycelium in Agaricus brunnescens Peck were investi-gated and compared. The results indicated that the total amino acid content of fruit body (22.08%) was higher than that of mycelium (19.48%) from Agaricus brunnescens Peck. The levels of amino acid in the two kinds of Agaricus brunnescens Peck were different. The higher levels of the first seven amino acids of fruit body in Agari-cus brunnescens Peck was glutamic acid (4.66%)>valine (3.55%)>aspartic acid (1.83%)>alanine (1.68%)>leucine(1.40%)>proline(1.26%)>lysine(1.16%). The higher levels of the first seven amino acids of mycelium in Agaricus brunnescens Peck was glutamic acid (2.17%)>alanine (1.95%)>glycine (1.76%)>aspartic acid(1.75%)>proline(1.67%)>leucine(1.53%)>argnine(1.21%). Glutamic acid and alanine were higher in the two kinds of morphology of Agaricus brunnescens Peck.
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