红托竹荪菌托和冬荪菌托的营养价值评价及抗氧化能力分析  

Evaluation of nutritional values and antioxidant capacities of Dictyophora rubrovalvata volva and Phallus impudicus L.volva

作　　者：郑秀艳[1,2] 黄磊 王培[1,2] 陈曦 陈光贤[4] ZHENG Xiu-Yan;HUANG Lei;WANG Pei;CHEN Xi;CHEN Guang-Xian(Guizhou Institute of Integrated Agriculture Development,Guiyang 550006,China;Guizhou Institute of Farm Products Processing,Guiyang 550006,China;Key Laboratory of Chemistry for Natural Products of Guizhou Province&Chinese Academic of Sciences,Guiyang 550014,China;Guizhou Meiweixian Bamboo Fungus Industry Co.,Ltd.,Bijie 552100,China)

机构地区：[1]贵州省农业科学院现代农业发展研究所,贵阳550006 [2]贵州省农产品加工研究所,贵阳550006 [3]贵州中国科学院天然产物化学重点实验室,贵阳550014 [4]贵州美味鲜竹荪产业有限公司,毕节552100

出　　处：《食品安全质量检测学报》2022年第13期4374-4382,共9页Journal of Food Safety and Quality

基　　金：贵州省科技计划项目(黔科合支撑[2020]1Y069号);黔农科院青年基金项目[2019]18号;贵州省特色农产品辐照保鲜与加工工程技术研究中心项目(2016GZ67305)。

摘　　要：目的 评价红托竹荪菌托和冬荪菌托的营养价值,并进行抗氧化能力分析。方法 分别对基本营养成分、氨基酸含量、类黄酮和总酚进行了测定,采用国际通用标准对其蛋白质营养价值进行评价,通过2,2’-联氮-双-3-乙基苯并噻唑啉-6-磺酸[2,2’-azino-bis(3-ethylbenzothiaziline-6-sulfonic acid),ABTS]自由基法和1,1-二苯基-2-三硝基苯肼[1,1-diphenyl-2-picrylhydrazyl radical 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl,DPPH]自由基法测定其体外抗氧化能力。结果 两种鬼笔科食用菌菌托中含有丰富的蛋白质、粗纤维、氨基酸及8种人体必需氨基酸。菌托中的必需氨基酸/总氨基酸(essential amino acid/total amino acid, EAA/TAA)和必需氨基酸/非必需氨基酸(essential amino acid/non-essential amino acid, EAA/NEAA)比值均高于联合国粮食与农业组织和世界卫生组织(Food and Agriculture Organization of the United Nations/World Health Organization, FAO/WHO)的推荐模式值,有3~5种必需氨基酸的氨基酸评分(amino acid score, AAS)分值高于FAO/WHO标准蛋白模式值。两种食用菌菌托的呈味氨基酸均以鲜甜味为主,谷氨酸含量最高,蛋氨酸是其第一限制氨基酸。对比发现,竹荪菌托中的蛋白质含量、总氨基酸含量、必需氨基酸含量和呈味氨基酸含量分别是冬荪的2.77、2.83、2.85和2.75倍, EAAI、生物价(biological value, BV)和营养指数(nutritional index, NI)值均高于冬荪菌托。此外,竹荪菌托中类黄酮含量、总酚含量大于冬荪菌托,该结果可以解释竹荪菌托具有较强ABTS自由基和DPPH自由基清除能力的原因。结论 红托竹荪和冬荪的废弃物菌托中均含有丰富的营养物质和生物活性物质,与冬荪菌托相比,红托竹荪菌托具有更高的营养价值和生物活性。本研究为红托竹荪和冬荪副产物高附加值利用和产品开发提供了理论依据。Objective To evaluate the nutritional values of Dictyophora rubrovalvata volva and Phallus impudicus L.volva,and to analyze their antioxidant capacities.Methods The basic nutrient components,amino acid content,flavonoid and total phenols were determined in volva of Dictyophora rubrovalvata and Phallus impudicus L.The international general evaluation criteria were used to evaluate the nutritional value of protein,and the antioxidant capacities were determined by 2,2’-azino-bis(3-ethylbenzothiaziline-6-sulfonic acid)(ABTS) free radical method and 1,1-diphenyl-2-picrylhydrazyl radical 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl(DPPH) free radicals.Results The results showed that the two edible fungi of Phallaceae were rich in protein,crude fiber,amino acid and eight essential amino acids.The ratio of essential amino acid/total amino acid(EAA/TAA) and essential amino acid/non-essential amino acid(EAA/NEAA) of volva were higher than the Food and Agriculture Organization of the United Nations/the World Health Organization(FAO/WHO) standard,and the amino acid score(AAS) scores of 3-5 essential amino acids were higher than the FAO/WHO standard values.Meanwhile,the flavoring amino acids of two kinds of edible fungi volva were mainly fresh and sweet,glutamic acid was the highest and methionine was the first limiting amino acid.From the comparison,the content of protein total amino acid,essential amino acid and flavoring amino acid of Dictyophora rubrovalvata volva was 2.77,2.83,2.85 and 2.75 times than those of Phallus impudicus L.volva,respectively,and the values of EAAI,biological value(BV) and nutritional index(NI) were higher than those of Phallus impudicus L.volva.Besides,the content of flavonoids and total phenols in Dictyophora rubrovalvata volva was higher than those in Phallus impudicus L.volva,which could explain the strong scavenging capacity of ABTS and DPPH free radicals in Phallus impudicus L.volva.Conclusion There are abundant nutrients and bioactive substances of Dictyophora rubrovalvata volva and Phall

关 键 词：红托竹荪菌托 冬荪菌托 营养成分 营养价值评价 抗氧化能力 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]