摘要：本文主要通过液体发酵，对金针菇菌种进行不同锌浓度的富锌培养获得金针菇菌丝体，通过测定菌丝体的各项生物指标（生物量、胞内多糖、氨基酸和核苷酸的含量）进行分析，根据检测数据研究锌浓度对金针菇的鲜味物质的影响，实验结果表明：锌浓度为100ug/ml时，金针菇的菌丝体生物量最高达1.414g/100ml；金针菇鲜味物质氨基酸和核苷酸在锌浓度为100ug/ml时含量最高。

关键词 金针菇；氨基酸；生物量；核苷酸

Abstract:This paper mainly through liquid fermentation, obtain Flammulina velutipes mycelia in different zinc concentration on Flammulina velutipes strains of rich culture, through the determination of biological indicators (mycelium biomass, intracellular polysaccharide, amino acid and nucleotide content analysis, according to the influence of) detection data research zinc concentration umami substances of the mushroom.The experimental results show that: zinc concentration was 100ug/ml, the biomass of mycelia of Flammulina velutipes up to 1.414g/100ml; mushroom umami amino acids and nucleotides in the zinc concentration of 100ug/ml was the highest.　

Key words:  Flammulina velutipes  amino acid  biomass  nucleotide