菌草栽培食(药)用菌的氨基酸组成及营养价值评价  

Amino Acid Composition and Nutritional Evaluation of Edible and Medicinal Fungi Cultivated by JUNCAO

作　　者：苏德伟[1] 林辉[1] 宋飞飞 薛志香 曹秀明[1] 林冬梅[1] 罗海凌[1] 林占熺[1] SU De-wei;LIN Hui;SONG Fei-fei;XUE Zhi-xiang;CAO Xiu-ming;LIN Dong-mei;LUO Hai-ling;LIN Zhan-xi(China National Engineering Research Center of JUNCAO Technology,Fujian Agriculture and Forest University,Fuzhou 350002,China;Fujian Institute of Biological Engineering,Fuzhou 350002,China)

机构地区：[1]福建农林大学国家菌草工程技术研究中心,福建福州350002 [2]福建生物工程职业技术学院,福建福州350002

出　　处：《中国食用菌》2021年第2期62-70,共9页Edible Fungi of China

基　　金：福建农林大学科技创新专项基金项目(KFA17178A);福建农林大学科技创新专项基金项目(KFA17632A);菌草生态产业省部共建协同创新中心(2018126)。

摘　　要：以菌草栽培的15种食(药)用菌为试验材料,采用国际通用方法对其进行氨基酸组成测定和蛋白质营养价值评价,分析味觉氨基酸和药用氨基酸的组成与占比情况。结果表明,菌草栽培的食(药)用菌富含17种氨基酸,其中必需氨基酸7种;不同品种的氨基酸含量介于7.52 g·100^(-1)g^(-1)~23.73 g·100^(-1)g^(-1)之间,必需氨基酸占比总氨基酸的30.58%~61.30%;蛋白质贴近度μ都在0.7以上,表明菌草栽培的食(药)用菌是一类优质蛋白质食物,其中紫孢平菇、真姬菇、竹荪、灰树花都在0.8以上,质量最佳;15个食(药)用菌品种聚类分为5类,其中真姬菇、紫孢平菇、竹荪、灰树花营养价值最高,灵芝和紫芝药用价值最高;菌草栽培的食(药)用菌品种味觉氨基酸和药用氨基酸含量丰富,在特色风味产品开发及现代中医、中药领域具有很大的发展潜力。Amino acid compositions and protein nutritional value of fruiting body of 15 edible and medicinal fungi cultivated by JUNCAO were detected using the international general method.The contents of flavor amino acids and medicinal amino acids were also analyzed.The results showed that,the edible and medicinal fungi cultivated by JUNCAO contained 17 amino acids,which including 7 essential amino acids.The contents of total amino acids ranged from 7.52 g·100^(-1) g^(-1)~23.73 g·100^(-1) g^(-1).The proportion of essential amino acids to total amino acids ranged from 30.58%to 61.30%.The proteins closeness(μ)of edible and medicinal fungi cultivated by JUNCAO were above 0.7,indicated that it could be a kind of high quality protein food.Espciallyμabove 0.8 were in Pleurotus ostreatu,Hypsizygus marmoreus,Dictyophora indusiat and Grifola frondos which means highest quality.The clusters of 15 edible and medicinal fungi cultivated by JUNCAO were divided into 5 categories.Among these clusters,the nutritional value of P.ostreatu,H.marmoreus,D.aindusiat and G.frondos were the highest.The medicinal value of Ganoderma lucidum and Ganoderma sinense were the best.There were plentiful amounts of flavor amino acids and medicinal amino acids in JUNCAO edible and medicinal fungi,which had huge potential in developing characteristic flavor products and modern traditional Chinese medicine.

关 键 词：菌草 食(药)用菌 氨基酸组成 营养价值 聚类分析 

分 类 号：S646.9[农业科学—蔬菜学]