3种常见野生牛肝菌和3种大宗人工食用菌营养成分分析  

Nutritional Analysis of Three Common Wild Boltus spp.and Three Staple Artificial Edible Fungi

作　　者：邓雅元[1] 游金坤[1] 华蓉 王娟 杨璐敏 孙达锋[1,2] DENG Ya-yuan;YOU Jin-kun;HUA Rong;WANG Juan;YANG Lu-min;SUN Da-feng(Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives,Kunming 650223,China;Yunnan Academy of Edible Fungi Industry Development,Kunming 650223,China)

机构地区：[1]中华全国供销合作总社昆明食用菌研究所,云南昆明650223 [2]云南省食用菌产业发展研究院,云南昆明650223

出　　处：《中国食用菌》2022年第3期45-48,共4页Edible Fungi of China

基　　金：应用基础研究计划(青年项目)(2019FD011);创新引导与科技型企业培育计划(202104AR040015)。

摘　　要：以3种大宗野生牛肝菌(黑牛肝菌、黄牛肝菌、红乳牛肝菌)和3种大宗人工栽培食用菌(杏鲍菇、猴头菇、灵芝)为原料,对其基础营养成分进行测定分析,包括水分、灰分、蛋白质、脂肪、总糖、膳食纤维、氨基酸。结果表明,所选6种食用菌具有蛋白质含量高、脂肪含量低、富含丰富的氨基酸和矿物质等特点,所选野生牛肝菌与栽培食用菌在基础营养成分上并无明显差距,品种间各具特点。Three kinds of wild Boletus spp.(Boletus brunneissimus,Butyriboletus roseoflavus and Suillus bovinus)and three kinds of cultivated edible fungi(Pleurotus eryngii,Hericium erinaceus,Ganodermal lingzhi)were used as raw materials to determine and analyze the basic nutrients included water content,ash,protein,fat,total sugar,dietary fiber and amino hydrogen acid.The results showed that,the six kinds of edible fungi had the characteristics of high content in protein,low content in fat,rich content in amino acids and minerals,and there was no significant difference in the basic nutrients between wild fungi and cultivated edible fungi,and each species had its own characteristics.

关 键 词：牛肝菌 人工栽培食用菌 营养元素 

分 类 号：S646.9[农业科学—蔬菜学]