湖南地区5种常见食用菌的氨基酸组成及营养评价  

Amino acid composition and nutritional value evaluation of five kinds of common edible mushrooms in Hunan

作　　者：左家信[1] 冯家力[1] 周丽平[1] 袁春晖[1] ZUO Jia-xin;FENG Jia-li;ZHOU Li-ping;YUAN Chun-hui(Hunan Provincial Center for Disease Control and Prevention,Changsha,Hunan 410008,China)

机构地区：[1]湖南省疾病预防控制中心,湖南长沙410008

出　　处：《实用预防医学》2021年第5期550-554,共5页Practical Preventive Medicine

基　　金：国家卫生健康委员会食物成分监测项目。

摘　　要：目的对湖南地区5种常见食用菌的氨基酸组成及含量进行分析评价,为食用菌合理利用提供依据。方法采用Kjeltee 2300自动凯氏定氮仪对湖南地区5种常见食用菌的蛋白质进行测定,采用曼默博尔A300全自动氨基酸分析仪进行氨基酸成分分析;采用氨基酸评分法对食用菌营养价值进行了评价。结果食用菌除了杏鲍菇和茶树菇不含蛋氨酸以及香菇不含蛋氨酸和酪氨酸外,其余均含16种氨基酸;香菇中的蛋白质含量、氨基酸含量以及必需氨基酸含量均最高,分别为3807,2279,665 mg/100 g;5种食用菌的必需氨基酸中以苏氨酸和亮氨酸含量较高;5种食用菌口感好,但杏鲍菇口感不如另外4种食用菌;香菇中苏氨酸含量(38.16 mg/g蛋白)略低于WHO/FAO模式(40 mg/g蛋白),其余4种食用菌的苏氨酸含量均高于WHO/FAO模式,分别为双孢菇(43.33 mg/g蛋白)、金针菇(43.48 mg/g蛋白)、杏鲍菇(41.60 mg/g蛋白)、茶树菇(56.52 mg/g蛋白);茶树菇中苏氨酸含量(56.52 mg/g蛋白)高于卵清蛋白模式(51 mg/g蛋白);苏氨酸的氨基酸评分最高,为141.30,因此氨基酸模式为最优;5种食用菌的限制氨基酸均为苯丙氨酸和酪氨酸或异亮氨酸。结论食用菌中苏氨酸含量优异,具有较高的营养价值;可以通过与富含苯丙氨酸、酪氨酸或异亮氨酸的食物等进行结合食用,构建合理膳食,提高食用价值。Objective To analyze and evaluate amino acid composition and contents of five kinds of common edible mushrooms in Hunan so as to provide a basis for rational utilization of edible mushrooms.Methods The contents of proteins in five kinds of common edible mushrooms in Hunan were determined by Kjeltee 2300 automatic Kjeldahl nitrogen determinator.MembraPure GmbH A300 automatic amino acid analyzer was used for amino acid composition analysis,and the amino acid score(AAS)for evaluating nutritional values of the edible mushrooms.Results There were 16 kinds of amino acids in all the edible mushrooms except Pleurotus eryngii and Agrocybe chaxingu without methionine and mushroom without methionine and tyrosine.The contents of proteins,amino acids and essential amino acids in mushroom were found to be the highest,which were 3,807 mg/100 g,2,279 mg/100 g and 665 mg/100 g,respectively.Among essential amino acids in the five kinds of edible mushrooms,the contents of threonine and leucine were higher.All the five kinds of edible mushrooms had a good taste,but the taste of Pleurotus eryngii was inferior to those of other four kinds of edible mushrooms.The content of threonine(38.16 mg/g protein)in mushrooms was slightly lower than that of the WHO/FAO model(40 mg/g protein),but the contents of threonine in other four kinds of edible mushrooms,including Agaricus bisporus(43.33 mg/g protein),Flammulina velutipes(43.48 mg/g protein),Pleurotus eryngii(41.60 mg/g protein)and Agrocybe chaxingu(56.52 mg/g protein),were all higher than those of the WHO/FAO model.The content of threonine in Agrocybe chaxingu was higher than that of the ovalbumin pattern(56.52 mg/g protein vs.51 mg/g protein).The amino acid score of threonine was the highest,reaching 141.30.Accordingly,the model of amino acid of threonine was the best.The limited amino acids of the five kinds of edible mushrooms were phenylalanine and tyrosine or isoleucine.Conclusion The edible mushrooms have high threonine content and nutritional value;and hence,we can adopt a mode of e

关 键 词：食用菌 香菇 杏鲍菇 氨基酸 营养评价 

分 类 号：R151.3[医药卫生—营养与食品卫生学]