7种云南野生食用菌的氨基酸组成比较分析及 营养评价
目的 对产自云南本地的7种野生食用菌中的17种氨基酸进行含量测定和营养评价。方法 采用酸水解法处理样品后, 利用氨基酸自动分析仪测定样品中的氨基酸含量。计算7种野生菌中必需氨基酸占总氨基酸的质量分数、氨基酸比值、氨基酸比值系数和比值系数分, 并根据世界卫生组织/联合国粮农组织(WHO/FAO)颁布的理想蛋白质必需氨基酸模式谱对7种野生食用菌中的氨基酸进行营养评价。结果 7种野生食用菌中氨基酸配比最为合理的是鸡枞和干巴菌, 接近理想蛋白质的要求; 虽然羊肚菌的各类氨基酸含量均高于其他6种野生菌, 但其必需氨基酸所占比例较低; 除羊肚菌外, 其他6种野生菌的鲜味氨基酸含量均高于20%, 其中块菌的鲜味氨基酸含量最高, 达28.65%; 亮氨酸和异亮氨酸在7种野生食用菌中均相对不足, 并且亮氨酸是其中5种野生菌的第一限制氨基酸; 甲硫氨酸在除黑鸡枞以外的其他野生菌中均相对过剩; 鸡枞的氨基酸比值系数分为85.9, 氨基酸营养价值最高, 羊肚菌的比值系数分仅为15.15; 7种野生食用菌中赖氨酸的平均含量是WHO/FAO模式谱的1.40倍。结论 各类野生食用菌中的氨基酸含量差异较大, 有必要对更多种类、不同产地的食用菌的氨基酸配比开展深入研究。
Objective To determine the content and evaluate the nutritional value of 17 kinds of amino acids in 7 kinds of wild edible mushrooms from Yunnan province. Methods The mushroom samples were treated with acid hydrolysis, and then the content of amino acids were determined by amino acid autoanalyzer. In order to evaluate the nutritional value of amino acids in 7 kinds of wild edible mushrooms, the proportion of essential amino acids (EAA) in the total amino acids, ratio of amino acid (RAA), ratio coefficient of amino acid (RC), and score of ratio coefficient of amino acid (SRC) were calculated, and the results were compared with the ideal WHO/FAO recommended pattern of essential amino acids in protein. Results Among the 7 kinds of wild edible mushrooms, amino acid composition of Collybia albuminosa and Thelephora ganbajun Zang were the most reasonable which were close to the desired protein. Although the content of different kinds of amino acids in Morchella esculenta (L.) Pers. were all higher than those in other 6 kinds of wild mushrooms, its ratio of essential amino acids was low. Except for the Morchella esculenta (L.) Pers., the content of taste amino acids in other 6 kinds of wild mushrooms were all higher than 20%, and the value in Tuber aestivum Vittad was the highest which was up to 28.65%. Leucine and isoleucine were relatively insufficient in all the 7 kinds of wild mushrooms, and leucine was the first limited amino acid in 5 kinds of wild mushrooms. Methionine was relatively abundant in wild mushrooms except Termitomyces fuliginous. The SRC of Collybia albuminosa was 85.9 which indicated that the nutritional value of it was the highest, and the SRC of Morchella esculenta (L.) Pers. was only 15.15. The average content of lysine in 7 kinds of wild edible mushrooms was 1.40 times of that in WHO/FAO recommended pattern. Conclusion There are large differences for the content of amino acids in different kinds of wild edible mushrooms, and it is necessary to carry out in-depth study on the amino acid composition in more kinds of edible mushrooms from different origin.
标题：7种云南野生食用菌的氨基酸组成比较分析及 营养评价
英文标题：Composition comparison and nutritional evaluation of amino acids in 7 kinds of wild edible mushrooms from Yunnan province
作者：
杨旭昆 云南省农业科学院质量标准与检测技术研究所
汪禄祥 云南省农业科学院质量标准与检测技术研究所
刘艳芳 云南省农业科学院质量标准与检测技术研究所
邵金良 云南省农业科学院质量标准与检测技术研究所
罗红 云南省农业科学院园艺作物研究所
中文关键词:野生食用菌,必需氨基酸,WHO/FAO模式谱,氨基酸比值系数,营养评价,
英文关键词:wild edible mushroom,essential amimo acids,WHO/FAO recommended pattern,ratio coefficient of amino acids,nutritional evaluation,
发表日期：2016-08-11
- 文件大小:
- 269.27 KB
- 下载次数:
- 60
-
高速下载
|
|
