云南8种栽培食用菌蛋白质和氨基酸分析及营养价值评价  

Protein and Amino Acid Analysis and Nutritional Value Evaluation of Eight Cultivation Edible Fungi in Yunnan Province

作　　者：罗晓莉[1] 张沙沙[1] 严明[1] 张微思[1] 孙达锋[1] LUO Xiaoli;ZHANG Shasha;YAN Ming;ZHANG Weisi;SUN Dafeng(Kunming Edible Fungi Institute,All China Federation of Supply and Marketing Cooperatives,Yunnan 650221)

机构地区：[1]中华全国供销合作总社昆明食用菌研究所,昆明650221

出　　处：《食品工业》2021年第8期328-332,共5页The Food Industry

基　　金：云南省重大科技专项计划项目课题(202002AE320003,202002AE320003-04)。

摘　　要：采用凯氏定氮法对云南8种特色栽培食用菌的蛋白质含量进行测定,利用氨基酸分析仪对这8种栽培食用菌的氨基酸含量及组成进行分析,并通过氨基酸比值系数法对其蛋白质进行营养价值评价。结果表明,8种栽培食用菌蛋白质含量较高,范围为9.93~26.07 g/100 g,其中以茶树菇的蛋白质含量最高,达26.07 g/100 g。8种栽培食用菌均含有17种氨基酸(含人体必需氨基酸7种),鲜味氨基酸含量较高,必需氨基酸占总氨基酸的质量分数均高于FAO/WHO氨基酸模式谱,8种栽培食用菌SRC值由高到低为平菇(88.30)>金针菇(78.51)>黑木耳(78.09)>白参菌(74.54)>金耳(74.13)>姬松茸(73.88)>香菇(65.91)>茶树菇(60.53)。茶树菇由于各种必需氨基酸含量和比例高低不一,氨基酸比值系数波动较大,导致其SRC值最低。8种栽培食用菌蛋白质营养价值的评价为食用菌产品的开发及综合利用提供理论基础。The protein content of eight kinds of cultivation edible fungi in Yunnan was determined by Kjeldahl method.The amino acid content and composition were analyzed by amino acid analyzer,and their protein nutrition was evaluated by amino acid ratio coefficient method.The results showed that the protein contents of 8 kinds of edible fungi were high(9.93-26.07 g/100 g),and A.aegerita was the highest.All the eight cultivation edible fungi contained 17 kinds of amino acids,including 7 kinds of essential amino acids for human body,and the content of delicious amino acids was higher than that of FAO/WHO amino acid pattern.The SRC values of eight cultivation edible fungi from high to low were P.ostreatus(88.30),F.velutipes(78.51),A.heimuer(78.09),white ginseng(74.54),A.auricula(74.13),A.blazei(73.88),L.edodes(65.91)and A.aegerita(60.53).The SRC value of A.aegerita was minimum due to the different content and proportion of essential amino acids and the fluctuation of amino acid ratio coefficient.The evaluations of protein nutritional value of eight cultivation edible fungi provided theoretical bases for the development and comprehensive utilization of edible fungi products.

关 键 词：栽培食用菌 蛋白质 氨基酸 营养价值评价 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]