白牛肝菌、白松露、松茸中多糖和氨基酸含量对比  

Content Comparison of Polysaccharides and Amino Acids in Boletus Albus,Tuber Magnatum and Tricholoma Matsutake

作　　者：冯孟鑫 马恺悦 高家敏[1] 林铌 马长华[2] 石钺[3] 张凤兰[1] FENG Mengxin;MA Kaiyue;GAO Jiamin;LIN Ni;MA Changhua;SHI Yue;ZHANG Fenglan(National Institute for Food And Drug Control,Beijing 100050,China;Beijing University of Chinese Medicine,Bejing 102488,China;Institute of Medicinal Plants,Chinese Academy of Medical Sciences,Bejing 100193,China)

机构地区：[1]中国食品药品检定研究院,北京100050 [2]北京中医药大学,北京102488 [3]中国医学科学院药用植物研究所,北京100193

出　　处：《香料香精化妆品》2024年第3期178-183,共6页Flavour Fragrance Cosmetics

摘　　要：以白牛肝菌、白松露、松茸烘干片为研究对象,分别采用苯酚-硫酸法和异硫氰酸苯酯衍生化法对其多糖、氨基酸的含量及氨基酸种类进行了测定和对比分析。结果表明白牛肝菌、白松露、松茸烘干片中多糖含量分别为质量分数3.739%、2.739%、4.378%,总氨基酸质量比含量分别为124.83、88.76、33.29 mg/g。三者均含有赖氨酸(Lys)等17种游离氨基酸,但同一种氨基酸在三者中的含量差异较大。提示3种不同品种的珍稀食用菌中多糖和氨基酸含量具有一定的差异,但总体而言其多糖含量均较高,且氨基酸种类齐全、含量丰富。In this study,the dried slices of Boletus albus,Tuber magnatum and Tricholoma matsutake were used as research objects.The contents of polysaccharides and amino acids,and the types of amino acids in the three kinds of edible mushrooms contain were determined and compared by phenol sulfuric acid method and phenyl isothiocyanate derivatization method,respectively.The results indicated that the polysaccharide contents in Boletus albus,Tuber magnatum and Tricholoma matsutake were 3.739%,2.739%,and 4.378%(in mass fraction),and the total amino acid contents were 124.83,88.76,and 33.29 mg/g,respectively.All three kinds of edible mushrooms contained 17 free amino acids such as lysine(Lys),but the content of the same amino acid varied greatly among them.There are certain differences in polysaccharide and amino acid content among three different varieties of rare edible mushrooms,but overall,their polysaccharide contents are relatively high,and their amino acid types are complete and rich.

关 键 词：食用菌 多糖 氨基酸 苯酚-硫酸法 异硫氰酸苯酯衍生化法 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]