香菇、平菇、蘑菇和金针菇是目前国内广为栽培的食用真菌,子实体中蛋白质含量较高,而合成蛋白质所需要的氮素均来自培养基质中.脲酶是这四种食用菌中共有的酶.它是一种酰胺酶,能专一性地酶促尿素的水解,以利于食用菌对氮素的吸收.这四种食用菌中蛋白含量的高低差别已是众所周知的,但形成这种蛋白含量差异的原因除遗传因子外是否有其它因素的影响尚未明了.本文通过对这四种食用苗脲酶活性的分析以及蛋白含量的测定,以作初步探索. Mushrooms, Pleurotus ostreatus, Mushrooms and Flammulina are the most widely consumed edible fungi in China with high content of protein in their fruiting body, while all the nitrogen needed for the synthesis of protein comes from culture medium. Urease is common to all four edible fungi It is an amidase that catalyzes the hydrolysis of urea specifically to facilitate the uptake of nitrogen by edible fungi.The differences in the levels of protein in these four edible fungi are well known but the formation of this The reason of the differences of protein content except genetic factors is not yet clear.In this paper, through the analysis of the urease activity of these four edible seedlings and the determination of the protein content, the preliminary exploration is made.