5种野生食用菌营养价值及安全性评价  

Evaluation of the Nutritional Values and Safety of Five Wild Edible Mushrooms

作　　者：刘秋平 庞黎明 赵小林 赵秀琳 杨黎 吴飞 彭珍华 谭建林 LIU Qiuping;PANG Liming;ZHAO Xiaolin;ZHAO Xiulin;YANG Li;WU Fei;PENG Zhenhua;TAN Jianlin(National Tropical Agricultural By-products Quality Inspection and Testing Center,Yunnan Institute of Product Quality Supervision and Inspection,Kunming 650223,Yunnan,China)

机构地区：[1]云南省产品质量监督检验研究院/国家热带农副产品质量检验检测中心,云南昆明650223

出　　处：《食品研究与开发》2025年第8期205-210,共6页Food Research and Development

基　　金：云南省市场监督管理局科技计划项目(2023YSJK03);国家市场监督管理总局技术保障专项项目(2022YJ25)。

摘　　要：为研究5种野生食用菌(鸡枞菌、牛肝菌、松茸菌、虎掌菌和羊肚菌)的营养价值和安全性,采用国家标准方法检测水分、灰分、蛋白质、脂肪、膳食纤维、总糖、氨基酸和微量元素等营养成分,以及重金属和农药残留等安全性指标。结果表明,这5种野生食用菌中蛋白质含量为1.95%~4.03%,脂肪含量为0.03%~0.42%,膳食纤维含量为2.98%~5.37%,总糖含量为0.29%~0.69%,必需氨基酸含量与氨基酸总量的比值为0.35~0.39,必需氨基酸与非必需氨基酸含量比值为0.54~0.64,5种野生食用菌的鲜甜味氨基酸含量与苦味氨基酸含量比值为1.67~1.94。5种野生食用菌均含有丰富的谷氨酸、丙氨酸、赖氨酸、矿物质元素等营养成分,同时这些野生食用菌中重金属含量较低,未检出农药残留。因此,5种野生食用菌都具有较高营养价值和安全性,具有广阔的开发前景。The nutritional values and safety of five edible mushrooms(Termitomyces albuminosus,Boletus,Tri⁃choloma matsutake,Sarcodon aspratus,and Morchella esculenta)were evaluated.The methods in national stan⁃dards were used to measure the content of water,ash,protein,fat,dietary fiber,total sugars,amino acids,and trace elements,as well as safety indicators such as heavy metals and pesticide residues.The results showed that the five edible mushrooms had the protein content of 1.95%to 4.03%,fat content of 0.03%to 0.42%,di⁃etary fiber content of 2.98%to 5.37%,total sugar content of 0.29%to 0.69%,the ratio of essential amino acids to total amino acids ranging from 0.35 to 0.39,the ratio of essential amino acids to non⁃essential amino acids ranging from 0.54 to 0.64,and the ratio of umami and sweet amino acids to bitter amino acids ranging from 1.67 to 1.94.All the five edible mushrooms contained rich nutrients such as glutamic acid,alanine,lysine,and mineral elements.At the same time,these edible mushrooms had low levels of heavy metals and no pesticide residue.Therefore,all the five edible mushrooms had high nutritional values and safety,demonstrating broad development prospects.

关 键 词：野生食用菌 营养价值 安全性 氨基酸 矿物质 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]