不同产地黑皮鸡枞菌营养物质的比较研究  

Comparative Study on Nutrients of Oudemansiella raphanipes from Different Areas

作　　者：郭艳峰[1] 刘妍[1] 林庆昶 贾晓菲 GUO Yanfeng;LIU Yan;LIN Qingchang;JIA Xiaofei(Zhongshan Torch Polytechnic,Zhongshan 528436;Zhongshan Quality and Safety Inspection Institute of Agricultural Products,Zhongshan 528400)

机构地区：[1]中山火炬职业技术学院,中山528436 [2]中山市农产品质量安全检验所,中山528400

出　　处：《食品工业》2021年第12期467-470,共4页The Food Industry

基　　金：广东省普通高校重点科研平台和科研项目(2018GkQNCX001);广东省普通高校重点科研平台和科研项目(2020ZDZX1086);中山市社会公益科学研究项目(2019B2002)。

摘　　要：为了明确不同产地黑皮鸡枞菌主要营养成分的特征,以5个产地种植的黑皮鸡枞菌为研究对象,对粗蛋白质、粗脂肪、粗纤维、水溶性氨基酸、游离氨基酸等营养成分进行测定。结果显示,不同产地黑皮鸡枞菌的营养成分种类及质量分数差异显著。Mg和Fe是黑皮鸡枞菌中质量分数最高的矿物质元素。各产地的黑皮鸡枞菌蛋白质质量分数丰富,还原性糖质量分数高,粗脂肪质量分数较低。同时氨基酸种类多,其中谷氨酸是黑皮鸡枞菌质量分数最高的氨基酸,是其鲜美的主要呈味物质。In order to investigate the influence of producing area on the main nutritional components of Oudemansiella raphanipes from different areas,crude protein,crude fat,crude fiber,water-soluble amino acids,free amino acids and other nutritional components of O.raphanipes from five areas were determined.The results showed that the nutritional components of different areas were significant differences.Mg and Fe were the most abundant mineral elements in O.raphanipes.Protein and reducing sugar were rich and crude fat was low.There were many kinds of amino acids,and glutamic acid was the most abundant amino acid which was the main flavor substance.

关 键 词：黑皮鸡枞菌 不同产地 营养成分 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]