云南常见市售野生食用菌的蛋白质营养价值评价  

Evaluation of Protein Nutritional Value of Common Commercial Wild Edible Fungi in Yunnan

作　　者：邓雅元[1] 游金坤[1] 代秋琼 华蓉 李霖 普联新 吴素蕊[1] DENG Ya-yuan;YOU Jin-kun;DAI Qiu-qiong;HUA Rong;LI Lin;PU Lian-xin;WU Su-rui(Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooporatives,Kunming 650221,China;Yunnan Academy of Edible Fungi Industry Development,Kunming 650221,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650221 [2]云南省食用菌产业发展研究院,云南昆明650221

出　　处：《中国食用菌》2023年第5期76-82,共7页Edible Fungi of China

基　　金：云南省食用菌质量监督检验公共服务平台建立(202104AR040015)。

摘　　要：以云南市场上常见的12种野生食用菌为对象,包括黑虎掌、松茸、青头菌、白葱牛肝菌、鸡油菌、多汁乳菇、美味牛肝菌、皱盖牛肝菌、鸡(土从)、兰茂牛肝菌、干巴菌、老人头,测定其蛋白质和氨基酸含量,采用氨基酸评分(AAS)、化学评分(CS)、必需氨基酸指数(EAAI)、生物价(BV)、营养指数(NI)、氨基酸比值系数(RC)和氨基酸比值系数分(SRC)进行营养评价,发现不同评价指标对各食用菌蛋白质营养评价的结果有所差异。12种市售常见野生食用菌蛋白质含量为17.30~37.10 g·100^(-1)·g^(-1),总氨基酸含量为9.46~35.85 g·100^(-1)·g^(-1),美味牛肝菌和兰茂牛肝菌的各项营养价值评分较高。Twelve species of wild edible fungi commonly found in markets in Yunnan,included Sarcodon imbricatus,Tricholo-ma matsutake,Russula virescens,Butyriboletus roseoflavus,Cantharellus cibarius,Lactarius volemus,Boletus meiweiniuganju,Rugiboletus extremiorientalis,Termitomyces striatus,Lanmaoa asiatica,Thelephora ganbajun,Catathelasma ventricosum,detect-ing the protein and amino acid content,amino acid score(AAS),chemical score(CS),essential amino acid index(EAAI),bio-logical value(BV),nutrient index(NI),ratio coefficient of amino acids(RC)and score of RC(SRC)were used to evaluate nutri-tion,it was found that the nutritional value of protein was different with different indexes.The contents of protein and total amino acids of 12 wild edible fungi were 17.30~37.10 g·100^(-1)·g^(-1) and 9.46~35.85g·100^(-1)·g^(-1),respectively.The nutritional values of Boletus edulis and Boletus lanceolatus were higher.

关 键 词：野生食用菌 蛋白质 氨基酸 营养评价 

分 类 号：S646.9[农业科学—蔬菜学]