巴氏蘑菇蛋白质与氨基酸特征分析及营养评价  

Analysis of protein and amino acid characteristics and nutritional evaluation of Agaricus blazei Murrill

作　　者：孙国荣[1] 金琦琦 周静 彭义 刘海燕[1] 陈磊[1] SUN Guorong;JIN Qiqi;ZHOU Jing;PENG Yi;LIU Haiyan;CHEN Lei(Institute of Agro-food Standards and Testing Technology,Shanghai Academy of Agricultural Sciences,Edible Fungi Product Quality Inspection and Testing Center,Ministry of Agriculture and Rural Affairs,Shanghai 201403,China;College of Chemistry and Chemical Engineering,Anshun University,Anshun 561000,China)

机构地区：[1]上海市农业科学院农产品质量标准与检测技术研究所,农业农村部食用菌产品质量检验测试中心(上海),上海201403 [2]安顺学院化学化工学院,安顺561000

出　　处：《上海农业学报》2025年第1期37-42,共6页Acta Agriculturae Shanghai

基　　金：农业农村部农业行业标准制定项目(HYB-20334;NYB-21207)。

摘　　要：采集我国主产区巴氏蘑菇样品,检测其蛋白质和17种氨基酸含量,分析巴氏蘑菇中蛋白质、氨基酸含量特征和营养状况。结果表明:(1)蛋白质含量为27.00—52.70 g∕(100 g),平均值为35.00 g∕(100 g),贵州、四川产巴氏蘑菇蛋白质含量与其他省份差异显著;(2)氨基酸总量为16.80—30.30 g∕(100 g),平均值为22.40 g∕(100 g),不同产区氨基酸总量差异性与蛋白质相似;(3)9种必需氨基酸含量之和平均值为10.40 g∕(100 g),必需氨基酸与总氨基酸含量之比为46.50%,高于联合国粮农组织∕世界卫生组织提出的理想蛋白质模式的比值,属于优质蛋白;(4)氨基酸评分结果显示,亮氨酸是第一限制氨基酸,氨基酸比值系数分显示氨基酸营养平衡性一般,必需氨基酸指数、生物价、营养指数显示巴氏蘑菇的营养价值较高。Samples ofAgaricus blazeiMurrill from the main production areas of China were collected,and their protein content and 17 amino acid content were tested.The characteristics of protein and amino acid content,as well as nutritional status,inAgaricus blazeiMurrill were evaluated by analyzing various amino acid evaluation indicators.The results showed that:(1)the protein content ranged from 27.00 to 52.70 g∕(100 g),with an average of 35.00 g∕(100 g).The protein content in Guizhou and Sichuan provinces showed significant differences compared to other provinces;(2)The total amount of amino acids ranged from 16.80 to 30.30 g∕(100 g),with an average value of 22.40 g∕(100 g).The differences of the total amount of amino acids in different production areas were similar to those in protein;(3)The average sum of 9 essential amino acid content was10.40 g∕(100 g),and the ratio of essential amino acids to total amino acids was 46.50%,which was higher than the ratio of ideal protein model proposed by the Food and Agriculture Organization of the United Nations∕World Health Organization.Agaricus blazeiMurrill belonged to high-quality protein;(4)According to the amino acid score,leucine was the first limiting amino acid;The coefficient of amino acid ratio showed that the nutritional balance of amino acids was ordinary level;The results of essential amino acid index,biological value,and nutritional index showed that the nutritional value ofAgaricus blazeiMurrill was relatively high.

关 键 词：巴氏蘑菇 蛋白质 氨基酸 特征分析 营养评价 

分 类 号：S646[农业科学—蔬菜学]