四个杏鲍菇品种的氨基酸分析与比较  

Analysis and Comparison of the Amino Acids in Four New Pleurotus eryngii Strains

作　　者：宋爱荣[1] 岳运勇[1] 徐坤[1] 

机构地区：[1]莱阳农学院药用真菌研究所,山东青岛266109

出　　处：《菌物研究》2005年第4期11-14,共4页Journal of Fungal Research

基　　金：国家科技部重大科技攻关项目(2001BA507A18)

摘　　要：测定了4个杏鲍菇新品种子实体的氨基酸含量,结果表明,4个新品种的子实体中含有丰富的8种人体必需氨基酸、支链氨基酸和带有胍基的精氨酸,而芳香族氨基酸的含量却很低。在测定过程中,由于采用了酸水解,子实体中的色氨酸被破坏,而其余17种氨基酸均被测出,含量极其丰富。尤其是精氨酸、谷氨酸的含量接近于α-酪蛋白、卵蛋白和大豆球蛋白。The content of amino acids in carpophore of four new Pleurotus eryngii strains was tested. The results showed that the carpophore of the four new strains contained eight essential amino acids, side chain amino acid and arginine which were essential to the human body. However, the content of aromatic amino acid was relatively low. In the process of test, the Trp in the carpophore was destroyed because of the use of acid hydrolysis. The content of the other amino acids were tested, and the numbers were high. The content of the Arg and Glu were as close asa-casein ovalbumin and soy globulin.

关 键 词：杏鲍菇 氨基酸 子实体 

分 类 号：S646.141[农业科学—蔬菜学]