不同烹调方法对鲍鱼菇常量营养素含量的影响  

Effects of Different Cooking Methods on Macronutrient Content of Pleurotus abalonus

作　　者：彭文明[1] PENG Wen-ming(Inner Mongolia Normal University,Hohhot 010010,China)

机构地区：[1]内蒙古师范大学,内蒙古呼和浩特010010

出　　处：《中国食用菌》2020年第7期194-197,共4页Edible Fungi of China

基　　金：2015年度内蒙古科技厅项目(2015YBXM063)。

摘　　要：鲍鱼菇(Pleurotus abalonus)营养丰富,但受到不同加热情况的影响,营养流失情况也不同,因此需研究不同烹调方法对鲍鱼菇常量营养素含量的影响。以未经过烹调处理的鲍鱼菇作为对照,采用高压烹调、微波炉烹调和水煮烹调3种方法对鲍鱼菇加热处理,采用凯氏定氮法、紫外分光光度计法、高效液相色谱法等方法分别测定鲍鱼菇中蛋白质等营养物质、核苷酸以及游离氨基酸含量。试验结果表明,3种方法烹调的鲍鱼菇中蛋白质、水溶性蛋白、总酚等营养素含量都有所下降,说明烹调后的鲍鱼菇营养成分流失,抗氧化性降低;水煮烹调方法的鲍鱼菇核苷酸含量和游离氨基酸含量更高,微波炉烹调可以很好的保留鲍鱼菇中的单糖成分。Pleurotus abalonus is rich in nutrients, which is affected by different heating conditions, and the loss of nutrients is also different. Therefore, the effect of different cooking methods on the constant nutrient content of P. abalonus is studied without cooking used as a control. The P. abalonus was heated by high pressure cooking, microwave cooking and water cooking. The contents of protein and other nutrients, nucleotides and free amino acids in P. abalonus were determined by Kjeldahl method,UV spectrophotometer and HPLC. The results showed that the protein, water-soluble protein, total phenol and other nutrients of P. abalonus cooked by three methods were all decreased, which indicated that the nutritional components of P. abalonus after cooking were lost, and the antioxidant capacity was reduced. The nucleotide content and free amino acid content of 转 P. abalonus cooked by water were higher, and the monosaccharide content of P. abalonus could be well preserved by microwave cooking.

关 键 词：烹调方法 鲍鱼菇 营养素 检测技术 

分 类 号：S646.9[农业科学—蔬菜学] TS255[农业科学—园艺学]