15种常见食用菌营养成分分析及评价  

Analysis and evaluation of nutritional components in 15 common edible mushrooms

作　　者：刘芹[1] 闻诗歌 刘阳[3] 孔维丽[1] 崔筱[1] 张亚南 王昱峰 LIU Qin;WEN Shige;LIU Yang;KONGWeili;CUI Xiao;ZHANG Ya’nan;WANG Yufeng(Institute of Edible Fungi,Henan Academy of Agricultural Sciences/Key Laboratory of Evaluation and Utilization of Germplasm Re-sources of Edible Fungi in Huang-Huai-Hai Region,Ministry of Agriculture and Rural Affairs,Zhengzhou 450002,Henan,China;College of Food Science and Technology,Henan Agricultural University/Henan Engineering Technology Research Center of Food Pro-cessing and Circulation Safety Control,Zhengzhou 450002,Henan,China;School of Agriculture,Henan Institute of Science and Tech-nology,Xinxiang 453003,Henan,China)

机构地区：[1]河南省农业科学院食用菌研究所·农业农村部黄淮海地区食用菌种质资源鉴定和利用重点实验室,郑州450002 [2]河南农业大学食品科学技术学院·河南省食品加工与流通安全控制工程技术研究中心,郑州450002 [3]河南科技学院农学院,河南新乡453003

出　　处：《中国瓜菜》2024年第11期67-74,共8页China Cucurbits And Vegetables

基　　金：河南省农业科学院自主创新项目(2024ZC056);河南省现代农业产业技术体系(HARS-22-08-S,HARS-22-08G1)。

摘　　要：为研究不同种类食用菌的营养价值,对15种常见食用菌干品中的蛋白质、多糖、氨基酸以及矿质元素含量进行检测分析。结果表明,15种食用菌蛋白质含量(w,后同)为8.49~32.30 g·100 g^(-1),粗多糖含量为7.76~40.21 g·100 g^(-1),K含量为1.12~3.58 g·100 g^(-1),P含量为0.28~1.44 g·100 g^(-1),Zn含量为0.0018~0.0123 g·100 g^(-1),Ca含量为0.0058~0.6240 g·100 g^(-1)。15种食用菌中总氨基酸含量为5.81~23.76 g·100 g^(-1),其中羊肚菌最高;平菇的氨基酸比值系数评分为77.97,氨基酸组成最均衡;谷氨酸(Glu)和天冬氨酸(Asp)含量比较丰富,蛋氨酸(Met)含量相对不足。除牛肝菌的第一限制氨基酸为亮氨酸(Leu)外,其余食用菌的第一限制氨基酸均为Met。主成分分析和聚类分析表明,食用菌营养组成和含量与其种类相关。In order to study the nutritional value of different edible mushroom,proteins,polysaccharides,free amino acids and mineral elements were detected and analyzed in 15 common dried edible mushrooms.The results showed that the content of protein,polysaccharide,amino acids,K,P,Zn and Ca were 8.49-32.30 g·100 g^(-1),7.76-40.21 g·100 g^(-1),1.12-3.58 g·100 g^(-1),0.28-1.44 g·100 g^(-1),0.0018-0.0123 g·100 g^(-1)and 0.0058-0.6240 g·100 g^(-1),respectively.The total content of amino acids of the 15 edible mushroom was 5.81-23.76 g·100 g^(-1),among which the amino acid content of Morchella esculenta was highest.The amino acid ratio coefficient of Pleurotus ostreatus was 77.97,indicating the most balanced amino acid composition.Glutamic acid(Glu)and aspartic acid(Asp)were relatively abundant in edible mush-rooms,while methionine(Met)was relatively insufficient.Except for the first limiting amino acid leucine(Leu)in Boletus edulis,the first limiting amino acid in all the other edible mushrooms was Met.Principal component analysis and cluster analysis showed that the nutrient composition and content of edible mushrooms were related to their species.

关 键 词：食用菌 氨基酸组成 营养评价 主成分分析 

分 类 号：S646[农业科学—蔬菜学]