我国北方三省(区)几种常见野生食用菌营养成分分析  

Analysis of nutrient composition of several common wild edible fungi in three provinces of north China

作　　者：于传宗 郝丽珍[1] 庞杰[2] 张福金[2] 张凤兰[1] 李国银[2] 慕宗杰[2] 

机构地区：[1]内蒙古农业大学农学院,内蒙古呼和浩特010019 [2]内蒙古农牧业科学院,内蒙古呼和浩特010031

出　　处：《食品工业科技》2018年第2期308-313,共6页Science and Technology of Food Industry

基　　金：内蒙古农牧业科学院青年创新基金项目(2015QNJJN02)

摘　　要：为了解野生食用菌的营养价值,本实验以我国北方三省(自治区)(内蒙古自治区、辽宁省、吉林省)群众喜食的几种常见野生食用菌为材料,与市场上常见的平菇和香菇作对比,以比较不同食用菌间的营养成分差异。结果表明,11种野生食用菌在灰分含量方面大大高于人工栽培的食用菌;蛋白质含量、氨基酸综合评价方面平菇(CK1)和香菇(CK2)高于吉-2、吉-3,低于其他地区食用菌。在多糖、粗纤维方面,平菇(CK1)和香菇(CK2)处于中等水平。总体来说,尽管野生蘑菇营养成分差异较大,但与栽培食用菌相比野生食用菌开发具有一定的价值。In order to understand the nutritional value of wild edible fungi, several wild edible fungi of three provinces in northern China（ the Inner Mongolia Autonomous Region, Liaoning Province ,Jilin Province）were used as materials in the test, compared with Letinous edodes and Pleurotus ostreatus which were common on the market,to find the nutritional differenees.The results showed that ash content in the 11 wild edible fungi species were much higher than artificial cultivation. In the comprehensive evaluation of protein content and amino acid, Pleurotus ostreatus （ CK1 ） and Letinous edodes （ CK2 ） were higher than JI-2 and JI-3, while they were less than other areas of edible fungi. In the polysaceharide and crude fiber, Pleurotus ostreatus（CK1 ）and Letinous edodes （CK2）were at the medium level. In general, although there was a big difference of nutritional components in these wild edible fungi, developing the wild edible fungi had definitive value.

关 键 词：野生食用菌 营养成分 北方三省 

分 类 号：TS201.4[轻工技术与工程—食品科学]