松茸氨基酸含量分析及营养价值评价  

Study on the Amino Acid Composition and Nutritional Properties of Pine Mushroom

作　　者：张燕[1] 赖于民[1,2] 

机构地区：[1]云南省应用技术研究院,云南昆明655000 [2]云南工程农业科技示范园有限公司,云南昆明655000

出　　处：《食品研究与开发》2016年第3期14-18,共5页Food Research and Development

基　　金："十二五"国家科技支撑计划(2012BAD38B02-02)-食用菌简约型冷链流通保鲜技术研发

摘　　要：研究云南产地松茸氨基酸组成特性和营养特性。结果表明,云南产地松茸含有16种氨基酸,氨基酸含量比香菇、平菇、金针菇等常见品种菌类要高,其中含有8种必需氨基酸,含量最高的是蛋氨酸,其次是亮氨酸或赖氨酸。通过必需氨基酸比值系数法评价松茸蛋白营养价值得出氨基酸含量均远远低于参考模式要求。其中第一限制性氨基酸为异亮氨酸,含量为3.6 mg/g,第二限制性氨基酸为苏氨酸。正交试验结果表明在2%氧气、2%二氧化碳、(4±0.5)℃温度、0.5μL/L 1-甲基环丙烯浓度、0 g保鲜剂和PVC聚氯乙烯小试试验条件下,氨基酸含量维持较高水平的。在氧气2%、二氧化碳6%、冷藏温度(2±0.5)℃中试气调箱试验条件下,松茸氨基酸含量的总体趋势是随着储藏时间增加逐步变大。The composition characteristics and nutritional properties of amino acid in pine mushroom from Yunnan Province of China was studied. The experiment results showed that the pine mushroom from Yunnan Province contained 16 kinds of amino acids, the content of which was higher than that of other edible mushrooms such as shiitake mushroom, oyster mushroom, golden mushroom etc. The pine mushroom contained8 kinds of essential amino acids, which had the highest content of methionine. The second highest was the leucine or lysine. It could conclude that the content of amino acids was much lower than the reference model value through calculating the ratio coefficient of essential amino acid used for evaluating the protein nutritional value in pine mushrooms. Isoleucine was the first limiting amino acid, which had the content of 3.6 mg/g, and the threonine was the second limiting amino acid. The result of orthogonal experiment showed that the content of amino acids was the highest in the condition of 2 % O2, 2 % CO2,（4±0.5） ℃ storage temperature, 0.5 μL/L 1-MCP, 0 g preservative usage and polyvinyl chloride materials（PVC）. When pine mushrooms were storaged in the condition of 2 % O2, 6 % CO2and（2 ±0.5） ℃, the overall trend of amino acid content was gradually increased with the storage time extended.

关 键 词：气调 松茸 氨基酸 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]