长根菇与金针菇主要营养成分及必需氨基酸含量的差异  

Differences in Main Nutritional Components and Essential Amino Acid Content between Oudemansiella radicata and Flammulina velutipes

作　　者：黄世群[1] 秦琳 赵珊[1] 仲伶俐[1] 李曦[1] 白胜[2] HUANG Shiqun;QIN Lin;ZHAO Shan;ZHONG Lingli;LI Xi;BAI Sheng(Institute of Agricultural Quality Standards and Detection Technology,Sichuan Academy of Agricultural Sciences,Chengdu,Sichuan 610066;Science and Technology Guarantee Center of Sichuan Academy of Agricultural Sciences,Chengdu,Sichuan 610066,China)

机构地区：[1]四川省农业科学院农业质量标准与检测技术研究所,四川成都610066 [2]四川省农业科学院科技保障中心,四川成都610066

出　　处：《贵州农业科学》2022年第2期50-57,共8页Guizhou Agricultural Sciences

基　　金：国家食用菌产品质量安全风险评估专项(GJFP2019017)。

摘　　要：【目的】探明雅江县长根菇的主要营养成分及必需氨基酸的含量,以期为其开发应用提供科学依据。【方法】采用国标法分析评价长根菇和金针菇主要营养成分及必需氨基酸含量的差异。【结果】长根菇和金针菇各成分的含量为0.52%~89.30%和2.85%~88.78%,依次为水分>纤维>蛋白质>灰分>脂肪和水分>蛋白质>纤维>灰分>脂肪;二者均含有天门冬氨酸、苏氨酸和丝氨酸等17种氨基酸,其中包括人体必需的7种氨基酸和功能性r-氨基丁酸;在17种氨基酸中,长根菇的精氨酸、赖氨酸和酪氨酸等7种氨基酸含量高于金针菇,提高0.007~0.158百分点,其余10种氨基酸含量长根菇均低于金针菇,降低0.034~0.363百分点;长根菇和金针菇的多糖含量、总糖含量、鲜味氨基酸总量和r-氨基丁酸含量分别为4.18%/3.92%、29.74%/22.58%、2.99%/2.87%和0.19%/0.53%,均差异显著;脂肪酸的组成与含量存在差异,脂肪酸分别有11种和12种成分,含量分别为0.35%~40.97%和0.57%~32.43%;长根菇的钾、钠和铜等8种元素的含量均高于金针菇;EAA分别为1.60%~6.98%和1.28%~7.94%,RAA分别为0.46%~1.22%和0.37%~1.34%,RC分别为0.48%~1.27%和0.37%~1.37%;长根菇的营养价值高于金针菇。【结论】长根菇和金针菇均含有包括天门冬氨酸、苏氨酸和丝氨酸等17种氨基酸,其中包含人体必需的7种氨基酸和功能性r-氨基丁酸;脂肪酸成分分别有11种和12种,长根菇的纤维、菌总糖、菌多糖、鲜味氨基酸及8种元素均显著高于金针菇,其营养价值更高。【Objective】The main nutritional components and essential amino acid content of Oudemansiella radicata are analyzed and detected to provide the scientific basis for development and application of O. radicata in Yajiang County, Sichuan.【Method】The differences in main nutritional components and essential amino acids content of O. radicata and Flammulina velutipes are analysed and evaluated by the national standard method.【Result】The content of various components in O. radicata and F. velutipes is 0.52%~89.30% and 2.85%~88.78%, and moisture>fiber>protein>ash>fat and moisture>protein>fiber>ash>fat respectively. 17 amino acids such as ASP, Thr, Ser and so on including seven essential amino acids and r-aminobutyric acid are detected in O. radicata and F. velutipes. The content of seven essential amino acids(Arg, Lys, Tyr et al) in O. radicata is 0.007%~0.158% higher than Flammulina velutipes but the content of other 10 amino acids in O. radicata is 0.034%~0.363% lower than F. velutipes. The content of polysaccharide, total sugar, flavor amino acid and r-aminobutyric acid in O. radicata and F. velutipes is 4.18% and 3.92%, 29.74% and 22.58%, 2.99% and 2.87%, 0.19% and 0.53% respectively and there are significant differences in these indexes between O. radicata and F. velutipes. There are differences in composition and content of fatty acids between O. radicata and F. velutipes. The content of 11 fatty acids in. radicata is 0.35%~40.97% but the content of 12 fatty acids in F. velutipes is 0.57%~32.43%. The K, Na, Cu, Fe, Zn, Mn, Ca and Mg content in O. radicata is higher than Flammulina velutipes. The EAA, RAA and RC of O. radicata and F. velutipes are 1.60%~6.98% and 1.28%~7.94%, 0.46%~1.22% and 0.37%~1.34%,and 0.48%~1.27% and 0.37%~1.37% respectively, which indicates the nutritional value of O. radicata is higher than F. velutipes.【Conclusion】O. radicata and F. velutipes both contain 17 amino acids including seven essential amino acids and r-aminobutyric acid, The components of fatty acids in O. radicata

关 键 词：长根菇 金针菇 营养成分 必需氨基酸 

分 类 号：S646.15[农业科学—蔬菜学]