Herbs Applied to the Quality of Cultivation of Flammulina velutipes

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Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/107592

Title:	Herbs Applied to the Quality of Cultivation of Flammulina velutipes
Authors:	Huang, Sheng-Hsiung
Contributors:	保健營養生技學系
Keywords:	Flammulina velutipes;herbs;cultivation quality;content analysis
Date:	2017
Issue Date:	2017-09-15
Publisher:	亞洲大學
Abstract:	Flammulina cultivation in Taiwan has a great market size, the international market competition is becoming increasingly intense. Flammulina velutipes has a very rich nutritional value and edible flavor. The aims of this thesis is to increase the edible value of Flammulina velutipes and to promote the market competitiveness, and to promote the additional value of mushroom products by the intervention of Chinese herbal medicine as the cultivation medium. The study of traditional Chinese medicine used in mushroom cultivation research literature is quite rare. In this thesis, four kinds of Chinese medicine, Taraxacum formosanum, Houttuynia cordataa, Baphicacanthus cusia and Astragalus membranaceus were used as the formula of Flammulina velutipes cultivation to study their effects on the growth of Flammulina velutipes, including the length of bacteria, height and weight, nutrient composition, sensory evaluation , flavor molecules, traditional Chinese medicine composition conversion efficiency. The results showed that the dosage of mycelial growth (mycelial length / tuberculosis days) of mycelia of Flammulina velutipes was 2%, 4% and 8%, 16% and 24%. The results showed that the four kinds of traditional Chinese medicine could increase the fruiting body' s growth and weight. The average growth height and weight were -5.1%, 0.0%, 18.8%, 13.9%, and 11.5%, 0.2%, 33.6% 22.9%, respectively. Nutrition analysis showed that the crude protein content of four kinds of Chinese herbal medicine was higher than that of the control group, and the carbohydrate content was lower than that of the control group. There was no significant difference between the crude fat content of Taraxacum formosanum and Houttuynia cordataa (vs. control), but the Baphicacanthus cusia and Astragalus membranaceus group were higher than the control group. The content of glutamate in the four groups was higher than that in the control group, but the contents of sodium were lower than those of the control group. The content of glutamate in Baphicacanthus cusia group was the highest, while the sodium content was the lowest. Showing that four kinds of traditional Chinese medicine cultivation can improve the taste of Flammulina velutipes taste, because of the increase of glutamate content, however, the reduction of sodium content, which may be limited to the intake of sodium content can help the human health. The mushroom of four kinds of traditional Chinese medicine was collected and dry at low temperature. The color, appearance, aroma, flavor and taste of the mushroom were evaluated, and the score was divided into a total score. The Taraxacum formosanum, Baphicacanthus cusia and Astragalus membranaceus had better taste. Upper part(U) and the lower part (B) were isolated and analyzed by HPLC. The results showed that the retention time (Rt) of the traditional Chinese medicine group and the stardard quercetin was little different from that of the cultivated medium, there are similar absorption peaks. The results showed that the use of four kinds of Chinese medicine, Taraxacum formosanum, Houttuynia cordataa, Baphicacanthus cusia and Astragalus membranaceus instead of cultivated materials, not only increased the output value of Flammulina velutipes (average weight increase), but also increase the nutritional value of Flammulina velutipes, and improve the flavor of food. Flammulina mushroom factory cultivation has a very mature level, to create differentiation, improve quality and quantity is one of the conditions of future competitiveness. The research methods of this paper also elevated the content of Flammulina velutipes and could be used as a recommended food material for low sodium diet.
Appears in Collections:	[Department of Food Nutrition and Healthy Biotechnology] Theses & dissertations

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