金耳椴木栽培与代料栽培营养成分与风味特征分析比较  

Nutrient Analysis and Comparison of Flavor Characteristics of Naematelia aurantialba(Bandoni&M.Zang) Millanes&Wedin Cultivated with Basswood and Substitute

作　　者：游金坤[1] 伍娟霞 邓雅元[1] 严明[1] 吴素蕊[1] YOU Jin-kun;WU Jun-xia;DENG Ya-yuan;YAN Ming;WU Su-rui(Kunming Edible Fungi Institute of All-China Federation of Supply and Marketing Cooperatives,Kunming 650221,China;Huarong County Food and Drug Inspection and Testing Institute,Yueyang 414000,China)

机构地区：[1]中华全国供销合作总社昆明食用菌研究所,云南昆明650221 [2]华容县食品药品检验检测所,湖南岳阳414000

出　　处：《中国食用菌》2020年第11期89-94,100,共7页Edible Fungi of China

基　　金：2020年云南省重大科技专项计划(202002AE320003);2020年云南省创新引导与科技型企业培育计划(202004AR040011)。

摘　　要：对椴木栽培的金耳与代料栽培的金耳(Naematelia aurantialba)子实体的营养成分与风味特征进行分析比较。采用国内外公认的标准方法,对椴木栽培金耳及代料栽培金耳的氨基酸、矿物质元素、维生素、蛋白质、脂肪、碳水化合物、总糖、能量等营养成分及重金属成分对比分析。结果表明,椴木栽培的金耳与代料栽培的金耳子实体均具有低脂肪、高蛋白特性,多糖含量分别为69.1%、77.3%;矿物质丰富且含量较高,其中元素钾更是高于多种类型食品;游离氨基酸蛋白质营养价值必需氨基酸模式均接近FAO/WHO提出的理想蛋白标准,各类型氨基酸比例均衡,风味佳;重金属含量均低于食品安全国家标准中的限量。其中代料栽培金耳多糖、蛋白质、钾等其他矿物质元素含量更高,脂肪、钠的含量更低;其游离氨基酸的总量更高,且其必需氨基酸/(必需氨基酸+非必需氨基酸)值为38.14%,必需氨基酸/非必需氨基酸值为61.65%,更为符合理想蛋白标准,酸味氨基酸:甜味氨基酸:苦味氨基酸:呈味氨基酸为1∶1.3∶1.5∶1.5,比例均衡。因此,代料栽培金耳为健康、营养与风味极优的理想食材,其营养成分分析结果优于椴木栽培金耳,推测原因可能与代料栽培金耳的代料营养成分更为均衡、全面相关。The nutrient composition and flavor characteristics of Naematelia aurantialba(Bandoni&M.Zang)Millanes&Wedin cultivated with basswood and substitute were analyzed and compared. The nutritive components and heavy metal components such as amino acid, mineral element, vitamin, protein, fat, carbohydrate, total sugar and energy of the N. aurantialba were analyzed by the standard method. The results showed that, N. aurantialba cultivated with basswood and substitute were had the characteristics of low fat and high protein, and the content of polysaccharide was as high as 69.1% and 77.3%. Both of N. aurantialba had rich in minerals, the content of potassium element was higher than many types of food. The essential amino acid models of the nutritional value of free amino acids and proteins were close to the ideal protein standard proposed by FAO/WHO, with a balanced ratio of each amino acid type and good flavor. The heavy metal content was lower than the limit in the national food safety standard. The content of polysaccharide, protein, potassium and other mineral elements in N. aurantialba cultivated with substitute was higher, and the content of fat and sodium was lower. The total amount of free amino acid in N. aurantialba cultivated with substitute was high, and the essential amino acid/(essential amino acid + non-essential amino acid) was 38.14%, and the essential amino acid/non-essential amino acid was 61.65%, which was more in line with the ideal protein standard. The proportion of the sour amino acid, sweet amino acid, bitter amino acid and flavor amino acid was 1 ∶ 1.3 ∶ 1.5 ∶1.5, and that was balanced. Therefore, the N. aurantialba cultivated with substitute was an ideal food material with excellent health, nutrition and flavor, and its nutritional composition analysis results were better than that of basswood cultivation. It is speculated that may be related to the more balanced and comprehensive of the nutritional composition of substitute.

关 键 词：金耳 营养成分 分析比较 

分 类 号：S646.9[农业科学—蔬菜学]