荷仙菇新品种02的蛋白质营养分析与评价  

Nutrition Assessment in New Species 02 of Sparassis crispa Protein

作　　者：宋凯凯 黄健[1] 徐丽丽[1] 刘琳[1] 郭立忠[1] 

机构地区：[1]青岛农业大学山东省应用真菌省级重点实验室,青岛266109

出　　处：《食品工业》2014年第8期205-207,共3页The Food Industry

基　　金：山东省农业良种产业化工程经费资助

摘　　要：采用国际上通用的营养评价方法,对荷仙菇(Sparassis crispa)新品种02蛋白质的营养价值进行了全面评价,并与珍稀食用菌阿魏菇(Pleurotus ferulae Lanzi)、草菇(Volvariella volvacea)、茶树菇(Agrocybe aegerita)的蛋白质营养价值进行比较。结果表明:荷仙菇新品种02蛋白质的氨基酸评分(AAS)、必需氨基酸指数(EAAI)和生物价(BV)在4种参比食用菌中排名第一。综合评价结果证明,荷仙菇新品种02具有较高的营养价值。The international adopted nutrient value assessment method was applied to the overall assessment of the protein nutrient value of new species 02 of Sparassis crispa protein. A comparison analysis of the nutritional proteins was carried out with Pleurotus ferulae, Volvariella volvacea, and Agrocybe aegerita fruitbodies respectively. The assessment results showed that the amino acid score （AAS）, essential amino acid index（EAAI）, biological value （BV） were placed in first among the four kinds of edible fungi. These results suggested that the new species 02 of Sparassis crispa was a kind of edible fungus with higher nutritional value.

关 键 词：荷仙菇 蛋白质 氨基酸 营养评价 

分 类 号：TS201.4[轻工技术与工程—食品科学] TS219[轻工技术与工程—食品科学与工程]