黑龙江省4种香蘑属真菌子实体的氨基酸分析  

Analysis on Amino Acid of Fruiting Bodies from Four Kinds of Lepista in Heilongjiang Province

作　　者：李佳琳[1] 张昆[2] 李春丰[1] 刘德江[1] 姜成[1] 杜春梅[1] 赵晔 赵永勋[1] 

机构地区：[1]佳木斯大学生命科学学院,黑龙江佳木斯154007 [2]佳木斯大学基础医学院,黑龙江佳木斯154007 [3]北京碧水源膜科技股份有限公司,北京102206

出　　处：《安徽农业科学》2016年第33期80-82,共3页Journal of Anhui Agricultural Sciences

基　　金：佳木斯大学科学技术研究重点项目(Sz-2011-010)

摘　　要：[目的]对几种香菇属真菌子实体中的蛋白质和氨基酸等营养成分进行分析,为香蘑属真菌的开发利用提供依据。[方法]以花脸香蘑、紫丁香蘑、白香蘑和灰褐香蘑4种香蘑属真菌子实体为材料,对其粗蛋白、氨基酸等营养成分进行了测定和分析。[结果]花脸香蘑、紫丁香蘑、白香蘑和灰褐香蘑子实体粗蛋白含量分别为23.23%、21.03%、19.60%和18.32%,氨基酸种类齐全,必需氨基酸含量分别占总氨基酸的41.46%、42.56%、42.55%和44.49%,4种香蘑的氨基酸配比比较合理。4种香蘑子实体中必需氨基酸含量占氨基酸总量(E/T)、必需氨基酸与非必需氨基酸比值(E/N)均超过了世界卫生组织/联合国粮农组织(WHO/FAO)提出的E/T在40%、E/N值在60%以上的要求。紫丁香蘑子实体中蛋白质的第一限制性氨基酸为酪氨酸+苯丙氨酸,白香蘑子实体中蛋白质的第一限制性氨基酸为异亮氨酸,花脸香蘑子实体中蛋白质的第一限制性氨基酸为亮氨酸,灰褐香蘑子实体中蛋白质的第一限制性氨基酸为异亮氨酸和赖氨酸。[结论]花脸香蘑、紫丁香蘑、白香蘑和灰褐香蘑子实体均具有较高的营养价值和保健功能。[Objective] The aim was to analyze protein and amino acids in fruiting bodies of several kinds of Lepista, to provide reference basis for development and utilization of Lepista fungi.[Method] With fruiting bodies of four kinds of Lepista as materials,crude protein,amino acids were determined and analyzed.[Result] Crude protein contents in L.sordida,L.nuda,L.caespitosa and L.luscina were 23.23%,21.03%, 19.60% and 18.32%.The contents of essential amino acids accounted for 41.46%,42.56%,42.55% and 44.49% of the total amino acids,re-spectively.The proportions of amino acids in four kinds of Lepista were reasonable.The E/T and E/N exceeded WHO/FAO standards of E/T （40%） and E/N （60%）.The first limiting amino acid of the fruit body protein of L.nuda was Tyr＋Phe,The first limiting amino acid of the fruit body protein of L.caespitosa was Ile,while it was Leu in L.sordida.The first limiting amino acid of the fruit body protein of L.luscina was Ile and Lys.[Conclusion] L.sordida,L.nuda,L.caespitosa and L.luscina fruiting bodies had higher nutritional value and health protection value.

关 键 词：香蘑属 氨基酸 限制性氨基酸 

分 类 号：S646[农业科学—蔬菜学]