金针菇不同部位营养成分分析  

Nutritional Ingredient Analysis of Different Parts of Flammunlina velutipes

作　　者：张乐[1,2] 王赵改[1] 李鹏 陈丽娟[1] 王晓敏[1] 李淑荣[2] 

机构地区：[1]河南省农业科学院农副产品加工研究所,河南郑州450008 [2]中国农业科学院农产品加工研究所,北京100193 [3]河南众品食业有限公司,河南长葛461500

出　　处：《河南农业科学》2015年第6期109-112,124,共5页Journal of Henan Agricultural Sciences

基　　金：公益性行业(农业)科研专项(201303080)

摘　　要：以金针菇为研究对象,对其上部子实体和菌柄基部2个部位中的营养成分进行比较分析,以期为金针菇下脚料的合理开发利用提供理论依据。结果表明,2个部位的常规营养成分(蛋白质、总糖、灰分、纤维素)含量差异显著(P<0.05),且基部含有较高的总糖、灰分、纤维素,而脂肪含量低且无显著性差异。金针菇抗氧化成分Vc和多酚含量丰富,上部和基部的Vc含量分别达0.53mg/g、0.35 mg/g,多酚含量分别达7.38 mg/g、6.88 mg/g。金针菇上部和基部同时含有47种矿物质,且富含对人体有益的K、Na、Ca、Mg等常量元素以及Zn、Fe、Mn、Se等微量元素。其中,基部的K、Ca、Mg、Mn含量均比上部高。金针菇中氨基酸含量丰富且种类齐全,上部子实体和菌柄基部中总氨基酸含量分别为164.36 mg/g、125.92 mg/g,必需氨基酸含量分别占35.10%、32.87%。金针菇2个部位的主要营养成分种类相似,蛋白质含量高、脂肪含量低,富含多糖、矿物质和氨基酸,有很高的营养价值和较好的开发前景。In this study, Flammunlina velutipes was used as the research object. The nutritional ingredients in upper fruiting bodies and stipe base of Flammunlina velutipes were analyzed and compared, so as to provide a theoretical basis for the rational exploitation and utilization of Flammulina velutipes scraps. The results showed that the contents of protein, total sugar, ash and fiber were significantly different between the two parts of Flammunlina velutipes （ P 〈0 . 05 ） , while there was no significant difference in fat content with low level. The contents of total sugar,ash and fiber in stipe base were higher than that in upper fruiting bodies. The contents of antioxidants vitamin C and polyphenol were rich and up to 0. 53 mg/g,0. 35 mg/g in upper fruiting bodies and 7. 38 mg/g,6. 88 mg/g in stipe base respectively. The upper fruiting bodies and stipe base of Flammulina velutipes all contained 47 kinds of minerals, including major common elements such as K,Na, Ca and Mg,as well as all kinds of microelements such as Zn,Fe,Mn and Se,which were good for human health. The contents of K,Ca,Mg,Mn elements were higher in stipe base than that in upper fruiting bodies. There were comprehensive amino acids in Flammunlina velutipes with total amino acids of 164 . 36 mg/g and 125 . 92 mg/g in upper fruiting bodies＆amp;nbsp;and stipe base respectively. Meanwhile,the proportions of essential amino acids in the total amino acids were 35. 10% and 32. 87% in upper fruiting bodies and stipe base respectively. Consequently,both the upper fruiting bodies and stipe base of Flammulina velutipes presented similarities of the categories of main nutritional ingredient, and contained high protein, low fat, rich polysaccharide, mineral substances and amino acids. Flammunlina velutipes had high nutritional value and good development prospects.

关 键 词：金针菇 营养成分 不同部位 分析 

分 类 号：S646.15[农业科学—蔬菜学]