平菇不同状态下营养成分分析比较与品质评价
目的 测定并分析比较平菇在干、鲜两种状态下的营养成分及品质。方法 依据国家标准, 并采用原子吸收光谱仪、氨基酸自动分析仪等进行成分测定。结果 鲜平菇的蛋白质含量高于干平菇, 而总糖含量低于干平菇; 不同状态下平菇的粗脂肪、粗多糖、粗纤维、矿物质元素含量相当; 鲜平菇氨基酸总量为25.1 g/kg, 比干平菇高出11.0 g/kg, 但鲜、干状态中两者所含必需氨基酸占氨基酸总量分别为41.4%和41.1%,均符合FAO/WHO 对理想蛋白质的要求。结论 干、鲜状态平菇均可视为低脂肪高蛋白的食品源, 在食药用方面具有良好开发潜能。
Objective To detect and analyze the nutritional components of Pleurotus ostreatus under dried and fresh conditions. Methods According to the national standard analysis methods, nutritional components were determined by atomic absorption spectrometer and amino acid automatic analyzer. Results The protein content of fresh P. ostreatus was higher than that of dried P. ostreatus, and the total sugar content was lower than that of dried P.ostreatus. There was no significant difference among the crude fat, crude polysaccharides, crude fiber and mineral elements in different states. The total content of amino acids in fresh P. ostreatus was 25.1g/kg, and it was 11.0 g/kghigher than the dried samples. But the essential amino acids in fresh and dried P. ostreatus was accounted for 41.4% and 41.1% of the content total amino acids, respectively, and both of them fit the requirements of FAO/WHO.Conclusion Whether it is fresh or dried P. ostreatus, both of them are low-fat, high-protein and nutritious food sources and have very well prospect on edible and medicinal aspect.
标题：平菇不同状态下营养成分分析比较与品质评价
英文标题：Analysis comparison and quality evaluation of nutritional components of Pleurotus ostreatus under different conditions
作者：
赖姗姗 福建农林大学食品科学学院
陈玉青 福建农林大学食品科学学院
刘媛媛 福建农林大学食品科学学院
杨成凤 福建农林大学食品科学学院
刘斌 福建农林大学食品科学学院
赵超 福建农林大学食品科学学院
中文关键词:平菇,干、鲜状态,营养成分,矿物质元素,氨基酸,
英文关键词:Pleurotus ostreatus,dried and fresh conditions,nutritional components,mineral elements,amino acids,
发表日期：2017-11-15
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