6种食用菌蛋白质与氨基酸的含量分析及评价  

ANALYSIS AND EVALUATION ON THE PROTEIN & AMINO ACID CONTENT OF THE SIX SORTS OF EDIBLE FUNGI

作　　者：高燕红[1] 鲁琳[2] 刘应亮[1] 

机构地区：[1]暨南大学,广州510632 [2]广东省疾病预防控制中心

出　　处：《现代预防医学》2010年第10期1843-1846,1849,共5页Modern Preventive Medicine

基　　金：广东省自然科学基金项目(06012298)

摘　　要：[目的]测定冬菇、姬松茸、干枞菌、云耳、银耳、岩耳6种食用菌的氨基酸含量,探讨6种食用菌的营养价值。[方法]通过测定蛋白质和氨基酸的含量,计算出必需氨基酸的比值并与人体必需氨基酸的要求模式比较来评价蛋白质质量。[结果]6种食用菌中氨基酸总和、必需氨基酸总和、蛋白质含量的排序一致,由大至小顺序是姬松茸、冬菇、干枞菌、云耳、银耳和岩耳,每种食用菌中,谷氨酸含量最高,天冬氨酸其次,含硫氨基酸含量低。与WHO/FAO评分模式比较,6种食用菌的必需氨基酸接近人体必需氨基酸的要求模式。[结论]6种食用菌蛋白质含量丰富,必需氨基酸基本齐全,必需氨基酸模式与人体必需氨基酸的要求模式接近,是质优蛋白质食品;6种食用菌蛋白质的赖氨酸、亮氨酸和苯丙+酪氨酸含量较为丰富,与其他食物搭配互补食用,可提高营养价值。[Objective] To detect the protein and amino acid content of six sorts of edible fungi including Dried Mushroom, Agaricus blazei Murill, Dry Fir Bacteria, Black Fungus, Tremella and Umbilicaria, study the nutritive value for six sorts of edible fungi. [Methods] The protein and amino acid content of six sorts of edible fungi were determined, the essential amino acid rate was figured out and was compared pattern of the essential amino acid in human body, then the nutritive value were evaluated. [Results] The sequence in amino acid and essential amino acid content of six sorts of edible Fungi were consistent with that of protein content. The order from high to low was Agaricus blazei Murill, Dried Mushroom, Dry Fir Bacteria, Black Fungus, Tremella and Umbilicaria. In each edible Fungi, the content of Glu was the highest, and the second was the Asp content, the lowest content was that of the Sulfur amino acid. Comparison of the FAO/WHO pattern, the essential amino acid pattern of the six sorts of edible fungi was so close to that of the human body. [Conclusion] The six sorts of edible fungi had abundant protein content and more complete essential amino acid. The essential amino acid pattern was so close to that of the human body. The six sorts of edible fungi had abundant of lysine, leucine and Phenylalanine＋ tyrosine, and it could cooperation with other food, and improve the nutrition value.

关 键 词：食用菌 蛋白质 氨基酸 含量分析 评价 

分 类 号：R15[医药卫生—营养与食品卫生学]