[目的]筛选适合蟹味菇培养料的灭菌方法.[方法]分析3种灭菌方式(常压灭菌、普通高压灭菌、阶梯式高压菌灭)对蟹味菇培养料中氨基酸含量的影响.[结果]阶梯式高压灭菌培养料中氨基酸总含量最高(27.87％),而常压灭菌的氨基酸总含量最低(21.41％).3种灭菌方式处理后的培养料中谷氨酸含量最高,天门冬氨酸和亮氨酸含量次高.[结论]阶梯式高压灭菌在工厂化规模化食用菌栽培中是一种比较好的灭菌方法.%[Objective] To screen the sterilization method which is suitable for the culture material of Hypsizygus marmoreus.[Method] The effects of different sterilization methods(atmospheric pressure sterilization,ordinary high pressure sterilization,stepped high pressure sterilization) on amino acids in the culture material of Hypsizygus marmoreus were analyzed.[Result] The total content of amino acids in stepped high pressure sterilization was the highest (27.87％),and the amino acid content was the lowest at atmospheric sterilization(21.41％).In the three treatments,glutamic acid content was the highest in the culture material,aspartic acid and leucine content were higher.[Conclusion] Stepped high pressure sterilization is better than others in industrialized and large-scale edible fungus cultivation.
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