鸡枞菌子实体成分的分析与测定  

Analysis and determination of components in the fruit body of Collybia albuminosa

作　　者：张灵芝[1] 陈健[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2012年第7期358-361,共4页Science and Technology of Food Industry

摘　　要：目的:系统地测定了鸡枞菌子实体的营养成分,并对其进行营养价值评价。方法:采用各营养成分的国标及常用方法进行实验。结果:鸡枞菌子实体中粗蛋白、总糖、粗脂肪、粗纤维、灰分、水分含量分别为:32.82%、26.79%、4.40%、6.38%、7.02%、13.08%;经脱色、脱蛋白后鸡枞菌粗多糖得率达3%,多糖相对分子量(Mp)分别为15762、724871、18251u;子实体中氨基酸含量28.51%,包含17种氨基酸,必需氨基酸占总氨基酸的40.82%,氨基酸评分(AAS)、化学评分(CS)、必需氨基酸指数(EAAI)和营养指数分别为87、70、74.78、24.54。结论:鸡枞菌是一种高蛋白、低脂肪、低纤维的食用菌,其营养价值很高,也含有多糖等具药理作用的成分,具有潜在的经济价值。Objective：The nutrition components and value of Collybia albuminosa were systemati-cally determined in the experiment.Method：The contents of nutrition components were determined with national standards and common methods.Result：The contents of crude protein,total polysaccharide,crude fat,crude fiber,ash and water in the dry sample were：32.82%,26.79%,4.40%,6.38%,7.02% and 13.08%.The extraction rate of crude polysaccharide after being decolorized and deproteinization came to 3%.The Mp of Collybia albuminosa polysaccharides were 15762,724871,18251u,respectively.The total amino acids in the fruit body of Collybia albuminosa were 28.51%,including 17 kinds of amino acids.Essential amino acids were 40.82% in total amino acids.Amino Acid Score（AAS）,Chemical Score（CS）,Essential Amino Acid Index（EAAI）and Nutritional Index（NI）were 87,70,74.78 and 24.54,respectively.Conclusion：Collybia albuminosa has high protein,low fat,low fiber.It also had components which have pharmacological effects,for example polysaccharides.It was a kind of mushroom with good nutrition value and economic value.

关 键 词：鸡枞菌 有效成分 氨基酸组成 营养价值 多糖 

分 类 号：TS207.3[轻工技术与工程—食品科学]