云南4种红菇类野生食用菌营养成分分析及评价  

ANALYSIS OF NUTRITIONAL COMPONENTS OF 4 KINDS OF WILD EDIBLE FUNGI IN YUNNAN

作　　者：殷建忠[1] 周玲仙[1] 

机构地区：[1]昆明医学院营养与食品研究所,云南昆明650031

出　　处：《食品研究与开发》2008年第7期133-136,共4页Food Research and Development

基　　金：国家自然科学基金项目(39560071)

摘　　要：对盛产于云南的4种红菇类野生食用菌,采用国内外公认的标准方法进行蛋白质、氨基酸、脂肪、碳水化合物、膳食纤维、水分、无机元素、维生素等全营养成分分析及评价,并对传统烹调加工方法对VB1、VB2的影响进行深入研究,为科学合理地开发利用云南丰富的野生食用菌资源提供科学依据。To investigate the nutritional components and evaluate nutritional value of 4 kinds of wild edible fungi in Yunnan, there were Russul virescens , Lactarius deliciosus, Lactarius volemus and Lactarius hatsudake. The contents of protein, amino acid, fat, carbohydrate, dietary fiber, water, mineral and vitamins of wild resources were analysed, which is an international standard methods. The conserving rate of vitamin B1, vitamin B2 of cooking samples were studied. This paper provided a scientific basis for the processing and exploiting comprehensively of the wild resources.

关 键 词：云南 野生食用菌 营养成分 烹调加工 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]