7种食用菌的营养成分及抗氧化性分析  

Analysis of the Nutritional Components and Antioxidant Properties of Seven Species of Edible Mushrooms

作　　者：张慢 邢苏徽 千春录[1] 刘俊[1] 阚娟[1] 金昌海[1] ZHANG Man;XING Suhui;QIAN Chunlu;LIU Jun;KAN Juan;JIN Changhai(College of Food Science and Engineering,Yangzhou|University,Yangzhou 225127,China)

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《食品科技》2022年第6期120-126,共7页Food Science and Technology

基　　金：国家自然科学基金项目(32001820);扬州市“绿扬金凤”人才计划项目(137011931)。

摘　　要：对7种常见食用菌主要营养成分(水分、灰分、蛋白质、多糖和多酚)的含量进行了测定,并对其DPPH自由基清除能力、ABTS自由基清除能力和还原能力3种抗氧化能力进行比较分析。结果以干重计,7种食用菌的水分含量为89.21%~93.33%,灰分含量为4.27%~9.71%,多糖含量为2.10%~23.43%,多酚含量为3.10%~4.96%,粗蛋白含量为18.68%~36.18%。海鲜菇和平菇水分含量最高,杏鲍菇多糖含量显著高于其他食用菌,海鲜菇多酚含量显著低于其他食用菌,秀珍菇和双孢菇的粗蛋白含量显著高于其他5种食用菌,且双孢菇灰分和多酚含量最高。抗氧化性结果表明DPPH和ABTS自由基清除能力最强的是双孢菇,茶树菇的还原能力最强。综合来看,双孢菇的营养成分和抗氧化性能最优,有巨大的研究价值。上述研究结果为7种食用菌的营养价值分析和相关产品的开发提供依据。In this paper,the contents of the main nutrients of seven common edible mushrooms were determined,and the specific nutritional indexes contained water,ash,polysaccharides,polyphenols and crude protein.Then the antioxidant capacities of DPPH radical scavenging ability,ABTS radical scavenging ability and reducing power were compared and analyzed.The results of nutrient contents in seven edible mushrooms were shown as follows:the moisture content ranged from 89.21%to 93.33%,the ash content ranged from 4.27%to 9.71%,the polysaccharide content ranged from 2.10%to 23.43%,the polyphenol content ranged from 3.10%to 4.96%and the crude protein content ranged from 18.68%to 36.18%in terms of dry weight.The water content of Hypsizygus marmoreus and Pleurotus ostreatus was higher than other mushrooms.The polysaccharide content of Pleurotus eryngii was significantly higher than other six edible mushrooms.The polyphenol content of Hypsizygus marmoreus was significantly lower than other edible mushrooms.The crude protein content of the Pleurotus geesteranus and Agaricus bisporus was relatively higher than others.Moreover,the ash content and polyphenol content of Agaricus bisporus were the highest among the mushrooms.The results of antioxidant activities indicated that DPPH free radical scavenging ability and ABTS free radical scavenging ability of Agaricus bisporus were the strongest among the seven,and the reducing power ability of Agrocybe aegerita was the strongest.In conclusion,the nutritional composition and antioxidant properties of Agaricus bisporus were optimal for further research.The above results provided the basis for the nutritional value analysis and the development of related products of seven edible fungi.

关 键 词：食用菌 蛋白质 多糖 多酚 抗氧化性 

分 类 号：TS2199[轻工技术与工程—粮食、油脂及植物蛋白工程]