那曲黄绿蜜环菌营养成分及其抗氧化性的测定与分析  

Determination and Analysis of Nutrient Ingredients and Antioxidant Capacity of Naqu Armillaria luteo-virens

作　　者：曹叶伟 扎西穷达 朱肖翔 王珊珊 尼珍 CAO Yewei;ZHAXIQIONGDA;ZHU Xiaoxiang;WANG Shanshan;NIZHEN(Tibet Institutes for Food and Drug Control,Lahsa 850000)

机构地区：[1]西藏自治区食品药品检验研究院,拉萨850000

出　　处：《食品工业》2022年第6期332-335,共4页The Food Industry

基　　金：2019年西藏自治区科技计划项目(XZ201901-GB-20)。

摘　　要：对那曲黄绿蜜环菌营养成分及其抗氧化性进行测定。结果表明,其具有较高的营养价值及较强的抗氧化活性。蛋白质含量为33.05~38.36 g/100 g;19种氨基酸种类齐全,总量为55.80~79.75 mg/g,8种人体必需氨基酸含量为16.80~30.06 mg/g;多糖含量为3.56~8.12 g/100 g;硒含量为0.57~2.53 mg/kg;羟基自由基抑制率为58.14%,抑制率优于0.03%过氧化氢标准溶液;超氧阴离子自由基抑制率为56.85%,抑制率与0.15 mg/mL维生素C标准溶液相当。The nutrient ingredients and antioxidant capacity of Naqu Armillaria luteo-virens were analyzed,and the results showed that it had higher nutrient value and antioxidant capacity.The content of protein was 33.05-38.36 g/100 g.All of 19 kinds of amino acids were detected,and total amino acid and essential amino acid were 55.80-79.75 mg/g and 16.80-30.06 mg/g respectively.The content of polysaccharide was 3.56-8.12 g/100 g.The content of Se was 0.57-2.53 mg/kg.The inhibition ratio of hydroxyl radical was 58.14%,which was higher than 0.03%H2O2 standard solution;The inhibition ratio of superoxide anion free radical was 56.85%,which was similar with 0.15 mg/mL VC standard solution.

关 键 词：黄绿蜜环菌 营养成分 分析 西藏那曲 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]