蛋白质的营养评价及其在食用菌营养评价上的应用  

Protein Nutrition Evaluation and Its Application in Nutrition Evaluation of Edible Fungi

作　　者：彭智华[1] 龚敏方 

机构地区：[1]浙江农业大学食用菌研究所,杭州310029

出　　处：《食用菌学报》1996年第3期56-64,共9页Acta Edulis Fungi

摘　　要：本文阐述了食用菌蛋白质营养评价的基本方法。在生物学评价法中主要介绍了真消化值、蛋白质功效比、净蛋白比、净蛋白利用率及生物价;在非生物学评价法中主要介绍了化学分、氨基酸分、必需氨基酸指数、营养指数及氨基酸比值系数分。文中分析了各种评价方法的优缺点,井探讨了菌类蛋白质营养评价的应用价值及其前景。The basic methods of protein nutrition evaluation of edible fungi were described in this paper. Five biological evaluation methods, such as True Digestibility (TD), Protein Efficiency Ratio (PER), Net Protein Ratio (NPR), Net Protein Utilization Rate (NPUR), Biological Value (BV) and five non-biological evaluation methods, such as Chemical Score (CS), Amino Acid Score (AAS), Essential Amino Acid Index (EAAI), Nutritional Index (NI), Score of Ratio Coefficient of Amino Acid (SRCAA) were explained respectively. The strong and weak points of each method were analysed and the application prospect of them was also discussed.

关 键 词：蛋白质 营养评价 食用菌 

分 类 号：S646.023[农业科学—蔬菜学] TS255.5[农业科学—园艺学]