16种食用菌类及藻类食品的营养分析  

Nutritional Analysis on Edible Mushroom and Algae

作　　者：郑海阳 苑婷婷 谢艳姣 储成群 

机构地区：[1]深圳凯吉星农产品检测认证有限公司,广东深圳518111

出　　处：《中国食用菌》2016年第6期69-72,共4页Edible Fungi of China

摘　　要：通过调查分析食用菌类及藻类食品在我国的发展现状,并抽取深圳市市场上25个批次的主要食用菌类及藻类食品,进行主要营养成分的检测。经过分析表明食用菌类食品脂肪平均含量为0.776 g/100g,钾平均含量为1 233 mg/100g,硒平均含量为14.7μg/100g,蛋白质平均含量为16.2 g/100g;藻类食品的脂肪平均含量为0.776g/100g,钾平均含量为1 245 mg/100g,硒平均含量为14.7μg/100g,蛋白质平均含量为16.2 g/100g;藻类食品的碘含量显著高于菌类食品,其中新鲜海带结碘含量为343.8μg/100g。为后期食用菌类及藻类食品的研究开发提供数据参考。The current situation of the development of edible mushroom and algae food were investigated and analyzed in China. 25 batches of major staple fungi and algae food in markets of Shenzhen city were extracted, the major nutrition facts were detected. By analysis, the average content of fat, potassium, selenium and protein of edible mushroom was 0.776 g/100g, 1 233 mg/ 100g, 14.7 μg/100g, 16.2 g/100g, respectively. The average content of fat, potassium, selenium and protein of algae food was 0.776 g/100g, 1 245 mg/100g, 14.7 μg/100g, 16.2 g/100g, respectively. The iodine content of algae food was significantly higher than that of edible mushroom, and the iodine content of fresh kelp knots was 343.8 g/100g. The detection results was to provide reference data for late-stage study of edible mushroom and algae food.

关 键 词：食用菌 藻类食品 营养成分 数据分析 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]