云南省18种常见野生食用菌营养成分分析  

Nutrient Composition Analysis of 18 Common Wild Edible Fungi in Yunnan Province

作　　者：严明[1] 高观世[1] 游金坤[1] 汤昕明 杨璐敏 吴素蕊[1] YAN Ming;GAO Guan-shi;YOU Jin-kun;TANG Xin-ming;YANG Lu-min;WU Su- rui(Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives,Kunming 650221,China)

机构地区：[1]中华全国供销合作总社昆明食用菌研究所

出　　处：《黑龙江农业科学》2019年第6期119-124,127,共7页Heilongjiang Agricultural Sciences

基　　金：云南省创新引导与科技型企业培育计划(2018DC030);云南省科技人才和平台计划(2017HB094)

摘　　要：为了解云南野生食用菌营养价值,对云南省18种常见野生食用菌,采用国家标准方法,进行水分、灰分、粗脂肪、粗纤维、粗蛋白、矿质元素以及风味氨基酸分析。结果表明:隶属于6目7科10属的18种野生食用菌,在水分、灰分、粗脂肪、粗纤维含量方面与常见人工栽培食用菌相当。粗蛋白含量高于常见人工栽培食用菌。所有样品含有的铁,干巴菌的硒,黄白蚁伞和双色蜡蘑的铜,盾尖白蚁伞和粗柄白蚁伞的钙、镁、铜均远高于常见人工栽培食用菌。所测样品天冬氨酸、谷氨酸、丙氨酸、甘氨酸、苯丙氨酸以及酪氨酸6种氨基酸总和为0.355~1.548g·100g^-1,其所含鲜味氨基酸>甜味氨基酸>芳香族氨基酸。6种氨基酸平均总含量最高的为离褶伞科,其次为牛肝菌科和红菇科。粗柄白蚁伞所含鲜味氨基酸、芳香族氨基酸、甜味氨基酸+鲜味氨基酸、6种氨基酸总和均较其他野生食用菌高,并远高于人工栽培食用菌。可见,云南省常见野生食用菌味道鲜美,营养价值高,极具开发利用价值。In order to study the nutrient composition of wild edible fungi in Yunnan Province,The water,ash,crude fat,crude fiber,crude protein,mineral elements and flavor amino acids of 18 common wild edible fungi in Yunnan Province were analyzed by national standard method.The results showed that 18 kinds of wild edible fungi belonging to 10 genera of 7 families and 6 orders,and were comparable with common artificial cultivated edible fungi in water,ash,crude fat and crude fiber,and higher than common artificial cultivated edible fungi in crude protein.The iron in all samples,the Se in Thelephora ganbajun ,the Cu in Termitomyces microcarpus and Termitomyces microcarpus ,the Ca,Mg and Cu in Termitomyces clypeatus and Termitomyces robustus all much higher than common artificial cultivated edible fungi.The total content of Asp,Glu,Ala,Gly,Phe and Tyr in all samples are range from 0.355 to 1.548 g ·100 g^-1 ,while the content of MSG-like amino acid is higher than sweet amino acid and aromatic amino acid,and the aromatic amino acid was the least.The highest average total content of 6 amino acids was Lyophyllaceae,followed by Boletaceae and Russulaceae.The content of sweet amino acid,aromatic amino acid,total sweet amino acid and MSG-like amino acid,and total 6 amino acids in Termitomyces robustus were higher than other wild edible fungi,and much higher than cultivated edible fungi.It can be seen that the common wild edible fungi in Yunnan Province are delicious and have high nutritional value,which is extremely valuable for development and utilization.

关 键 词：云南省 野生食用菌 营养成分 分析 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]