Analysis and Evaluation of Nutritional Components in Stipe of <i>Morchella esculenta</i>

ZHANG Nan; YE Jingjing; LIAO Chunhua; LUO Shuangyan; YANG Zhaoming; ZHOU Ying; TANG Zhiyi

doi:10.13386/j.issn1002-0306.2020060267

Volume 42 Issue 17

Aug. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(17): 335-342. > DOI: 10.13386/j.issn1002-0306.2020060267

ZHANG Nan, YE Jingjing, LIAO Chunhua, et al. Analysis and Evaluation of Nutritional Components in Stipe of Morchella esculenta [J]. Science and Technology of Food Industry, 2021, 42(17): 335−342. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060267.

Citation:

PDF (921 KB)

Analysis and Evaluation of Nutritional Components in Stipe of Morchella esculenta

1.
College of Life Sciences, Neijiang Normal University, Neijiang 641100, China
2.
Sericultural Research Institute, Sichuan Academy of Agriculture, Nanchong 637000, China
3.
Key Laboratory of Regional Characteristic Agricultural Resources, Department of Education, Neijiang 641100, China

More Information

Received Date: June 21, 2020
Available Online: June 30, 2021

Graphical Abstract

Abstract

Abstract

To explore the nutrition and application value of stipe from Morchella esculenta, the contents of amino acids, fatty acids, mineral elements, polysaccharide, total phenols, dietary fiber and vitamins from two varieties were determined and analyzed, and then compared with their pileus. The results showed that a total of 18 amino acids were detected, and the proportion of contents of 9 medicinal amino acids to total amino acid contents was more than 60%.The ratio of sweet and fresh taste amino acids to bitter taste amino acids was above 2.1. E/T was more than 40% and E/N was up to 70%, which were higher than FAO/WHO ideal protein standards. The stipes of M. echinacea No.4 and wild M. echinacea were rich in unsaturated fatty acids (UFA), the proportion of UFA to total fatty acids (TFA) were 79.19% and 63.62%, respectively, which was higher than that of their pileuses. Furthermore, the content of polyunsaturated fatty acid (PUFA) was significantly higher than that of monounsaturated fatty acid (MUFA), in which the major fatty acid was linoleic acid. In addition, the stipe was in abundance of mineral materials, especially K, P, Ca, Mg, Zn, Fe, etc. And its ratio of Zn/Fe and Zn/Cu were reasonable. Compared with pileus of M. esculenta, the contents of polysaccharide, total phenol and vitamin B₁ in stipe lightly decreased but remained in a high proportion. Moreover, polysaccharide of stipe accounted for above 50% of that of pileus, but the cost of stipe was only about 6% of the price of pileus. Therefore, the stipe of M. echinacea could be used as an economically suitable material for polysaccharide extraction. In conclusion, the stipe of M.echinacea had high nutritional and medicinal value, and it was worth further deep processing and comprehensive utilization.
- Morchella esculenta,
- stipe,
- nutritional component,
- analysis,
- evaluation

FullText(HTML)

References (40)

References

[1]	四川省农业厅. DB51/T 2464-2018羊肚菌等级规格[S]. 成都: 四川省质量技术监督局, 2018. Sichuan Provincial Department of Agriculture. DB51/T 2464-2018 morchella grade specification[S]. Chengdu: Sichuan Provincial Bureau of Quality and Technical Supervision, 2018.
[2]	朱斗锡. 羊肚菌出口外销的质量标准[J]. 食用菌,1998(3):22. [Zhu Douxi. Quality standards for morchella export[J]. Edible Fungi,1998(3):22.
[3]	倪淑君, 张海峰. 我国羊肚菌的产业发展[J]. 北方园艺,2019,425(2):171−173. [Ni Shujun, Zhang Haifeng. The industrial development of Morchella in China[J]. Northern Gardening,2019,425(2):171−173.
[4]	谭方河. 羊肚菌人工栽培技术的历史、现状及前景[J]. 食药用菌,2016,24(3):140−144. [Tan Fuhe. History, status and prospect of Morchella artificial cultivation techniques[J]. Edible and Medicinal Mushrooms,2016,24(3):140−144.
[5]	陆静雯. 我国羊肚菌产业发展的机遇与挑战[J]. 蔬菜,2018,329(5):67−73. [Lu Jingwen. Opportunities and challenges of the development of Morchella industry in China[J]. Vegetables,2018,329(5):67−73. doi: 10.3969/j.issn.1001-8336.2018.05.017
[6]	张亚, 刘伟. 羊肚菌消费市场的变化对产业结构的影响[J]. 食药用菌,2018(3):135−141. [Zhang Ya, Liu Wei. Effect of the consumer market on industrial structure[J]. Edible and Medicinal Mushrooms,2018(3):135−141.
[7]	李果, 李承承, 王小娟, 等. 羊肚菌烘干工艺技术流程探索[J]. 安徽农业科学,2020,48(14):181−183. [Li Guo, Li Chengcheng, Wang Xiaojuan, et al. Exploration of Morchella drying technology[J]. Journal of Anhui Agricultural Science,2020,48(14):181−183.
[8]	张楠, 谢宇, 唐小雪, 等. 不同形状猴头菇营养成分的比较分析[J]. 核农学报,2018,32(10):1992−2001. [Zhang Nan, Xie Yu, Tang Xiaoxue, et al. Comparative analysis of different shape monkey head mushroom nutrition[J]. Journal of Nuclear Agricultural Sciences,2018,32(10):1992−2001. doi: 10.11869/j.issn.100-8551.2018.10.1992
[9]	陈蓉, 张超, 顾倩, 等. 柱前衍生-HPLC法同时测定不同产地茯苓中18种氨基酸含量[J]. 药物分析杂志,2017,37(2):297−303. [Chen Rong, Zhang Chao, Gu Qian, et al. Measurement of 18 amino acids of different origin by HPLC method[J]. Chinese Journal of Pharmaceutical Analysis,2017,37(2):297−303.
[10]	李书倩, 辛广, 张博, 等. 红蘑、猴头菇、香菇三种食用菌中脂肪酸的气相色谱-质谱分析[J]. 食品工业科技,2012,33(8):56−58. [Li Shuqian, Xin Guang, Zhang Bo, et al. Gas chromatography-mass spectrometry analysis of fatty acids in red mushroom, monkey head mushroom and mushroom[J]. Science and Technology of Food Industry,2012,33(8):56−58.
[11]	付金娥, 滕红丽, 郭力城. 微波消解-ICP-OES分析白骨壤果实中微量元素[J]. 药物分析杂志,2015,35(1):41−45. [Fu Jin ' e, Teng Hongli, Guo Licheng. Microwave resolution-ICP-OES analysis of micro elements in white bone soil fruit[J]. Chinese Journal of Pharmaceutical Analysis,2015,35(1):41−45.
[12]	尹秀梅, 王思宏, 张敬东, 等. 图们江流域12种食用菌金属元素含量分析[J]. 食品研究与开发,2014,35(22):97−98. [Yin Xiumei, Wang Sihong, Zhang Jingdong, et al. Analysis of 12 edible fungi in tumen river basin[J]. Food Research and Development,2014,35(22):97−98. doi: 10.3969/j.issn.1005-6521.2014.22.027
[13]	张源和, 何敬愉, 马娜, 等. ICP-MS法测定刺梨和无籽刺梨果实中有害重金属元素[J]. 食品工业,2017,38(3):283−286. [Zhang Yuanhe, He Jingyu, Ma Na, et al. Determination of harmful heavy metal elements in prickly pear and seedless prickly pear fruits by ICP-MS method[J]. The Food Industry,2017,38(3):283−286.
[14]	陈慧, 王雪婷, 夏梦, 等. ICP- MS法同时测定进口饮料中21种无机元素[J]. 食品研究与开发,2017,38(6):121−126. [Chen Hui, Wang Xueting, Xia Meng, et al. Determine 21 inorganic elements of imported drinks simultaneously by ICP-MS method[J]. Food Research and Development,2017,38(6):121−126. doi: 10.3969/j.issn.1005-6521.2017.06.028
[15]	中华人民共和国农业部. NY-T 1676-2008 食用菌中粗多糖含量的测定[S]. 北京: 中国农业出版社, 2008. Ministry of Agriculture of China. Determination of crude polysaccharide content in NY-T 1676-2008 edible fungi[S]. Beijing: China Agricultural Press, 2008.
[16]	彭天祥, 张娟, 张利, 等. 梯棱羊肚菌多糖的理化性质及神经保护活性研究[J]. 现代食品科技,2019,35(9):87−95. [Peng Tianxiang, Zhang Juan, Zhang Li, et al. Study on the physical and chemical properties and neuroprotective activity of polysaccharides from Morchella hupehensis[J]. Modern Food Technology,2019,35(9):87−95.
[17]	卢可可, 郑少杰, 吴素蕊, 等. 响应面试验优化黑脉羊肚菌多酚纯化工艺及其抗氧化活性[J]. 食品科学,2015,36(18):41−48. [Rococo, Zheng Shaojie, Wu urui, et al. Optimization of MEPA purification process and its antioxidant activity[J]. Food Science,2015,36(18):41−48. doi: 10.7506/spkx1002-6630-201518007
[18]	中华人民共和国卫生部. GB 5009.88-2014食品中膳食纤维的测定[S]. 北京: 中国标准出版社, 2014. Ministry of Health of China. GB 5009.88-2014 Determination of dietary fiber in food[S]. Beijing: China Standard Press, 2014.
[19]	中华人民共和国卫生部. GB 5009.84-2016食品中维生素B₁的测定[S]. 北京: 中国标准出版社, 2016. Ministry of Health of China. GB 5009.84-2016 Determination in vitamin B1[S]. Beijing: China Standard Press, 2016.
[20]	中华人民共和国卫生部. GB 5009.85-2016食品中维生素B₂的测定[S]. 北京: 中国标准出版社, 2016. Ministry of Health of China. GB 5009.85-2016 Determination of vitamin B₂[S]. Beijing: China Standard Press, 2016.
[21]	中华人民共和国卫生部. GB 5009.89-2016食品中烟酸和烟酰胺的测定[S]. 北京: 中国标准出版社, 2016. Ministry of Health of China. GB 5009.89-2016 Determination of niacin and nicotinamide in food[S]. Beijing: China Standard Press, 2016.
[22]	岳冬, 刘娜, 朱为民, 等. 樱桃番茄与普通番茄部分品质指标及氨基酸组成比较[J]. 食品科学,2015,36(4):92−96. [Yue Dong, Liu Na, Zhu Weimin, et al. Cherry tomato and ordinary tomato part quality index and amino acid composition comparison[J]. Food Science,2015,36(4):92−96. doi: 10.7506/spkx1002-6630-201504017
[23]	杨林, 池福敏, 冯建英, 等. 西藏林芝地区五种野生食用菌氨基酸主成分分析与综合评价[J]. 食品工业科技,2019,40(16):260−265. [Yang Lin, Chi Fumin, Feng Jianying, et al. Analysis and comprehensive evaluation of five wild edible gi in nyingchi, tibet[J]. Science and Technology of Food Industry,2019,40(16):260−265.
[24]	李淑荣, 王丽, 倪淑君, 等. 大球盖菇不同部位氨基酸含量测定及营养评价[J]. 食品研究与开发,2017,38(8):95−99. [Li Shurong, Wang Li, Ni Shujun, et al. Measurement of amino acid content and nutrition evaluation of different parts of Dabura psilocybin[J]. Food Research and Development,2017,38(8):95−99. doi: 10.3969/j.issn.1005-6521.2017.08.021
[25]	陈巧玲, 李忠海, 陈素琼. 5种地产食用菌氨基酸组成比较及营养评价[J]. 食品与机械, 2014, 30(6): 41–46. Chen Qiaoling, Li Zhonghai, Chen Suqiong. Five amino acid composition of edible fungi[J]. 2014, 30(6): 41–46.
[26]	赖姗姗, 陈玉青, 刘媛媛, 等. 平菇不同状态下营养成分分析比较与品质评价[J]. 食品安全质量检测学报,2018,9(7):151−154. [Lai Shanshan, Chen Yuqing, Liu Yuanyuan, et al. Analysis and quality evaluation of oyster mushroom in different states[J]. Journal of Food Safety and Quality,2018,9(7):151−154.
[27]	吴莹莹, 鲍大鹏, 王瑞娟, 等. 6种市售工厂化栽培金针菇的氨基酸组成及蛋白质营养评价[J]. 食品科学,2018,39(10):269−274. [Wu Yingying, Bao Dapeng, Wang Ruijuan, etc. Amino acid composition and protein nutrition evaluation of 6 marketable factory-cultivated Flammulina mushrooms[J]. Food Science,2018,39(10):269−274. doi: 10.7506/spkx1002-6630-201810041
[28]	严冬, 杨鑫嵎. 西藏不同产地冬虫夏草中氨基酸成分分析及其营养价值评价[J]. 中国农学通报,2014,30(3):281−284. [Severe Winter, Yang Xinyu. Analysis of acid in cordyceps sinensis from different origareas in Tibet[J]. Chinese Agricultural Science Bulletin,2014,30(3):281−284. doi: 10.11924/j.issn.1000-6850.2013-0580
[29]	马莎, 朱靖蓉, 孔令明, 等. 新疆不同产地红枣氨基酸的分析研究[J]. 保鲜与加工,2018,18(2):100−107. [Martha, Zhu Jingrong, Kong Jinming, et al. Analysis of jujube amino acids in different regions in Xinjiang[J]. Storge and Process,2018,18(2):100−107. doi: 10.3969/j.issn.1009-6221.2018.02.017
[30]	吴有锋, 谭亮, 沈建伟, 等. 柴达木枸杞中17种氨基酸的测定与分析[J]. 食品工业科技,2017,38(1):281−286. [Wu Yuefeng, Tan Liang, Shen Jianwei, et al. Determination and analysis of 17 amino acids in Qaidam wolfberry[J]. Science and Technology of Food Industry,2017,38(1):281−286.
[31]	熊丙全, 兰秀华, 彭卫红, 等. 不同羊肚菌氨基酸比较分析及营养评价[J]. 食品与发酵工业,2020,46(2):224−229. [Xiong Bingquan, Lan Xiuhua, Peng Weihong, et al. Comparative analysis of different Morchella amino acids and nutrition evaluation[J]. Food and Fermentation Industries,2020,46(2):224−229.
[32]	顾可飞, 周昌艳. 烘干对羊肚菌营养成分影响[J]. 食品研究与开发,2019,44(1):47−51. [Gu Kefei, Zhou Changyan. Effect of drying on the nutrition of Morchella[J]. Food Research and Development,2019,44(1):47−51.
[33]	冯耐红, 侯东辉, 杨成元, 等. 不同品种小米主要营养成分及氨基酸组分评价[J]. 食品工业科技,2020,41(8):281−286. [Feng Yihong, Hou Donghui, Yang Chengyuan, et al. Evaluation of main nutrients and amino acid components of different millet[J]. Science and Technology of Food Industry,2020,41(8):281−286.
[34]	王芳, 乔璐, 张庆庆, 等. 桑叶蛋白氨基酸组成分析及营养价值评价[J]. 食品科学,2015,36(1):225−228. [Wang Fang, Qiao Lu, Zhang Qingqing, et al. The mulberry leaf protein amino acid composition analysis and nutritional value evaluation[J]. Food Science,2015,36(1):225−228. doi: 10.7506/spkx1002-6630-201501043
[35]	袁雷, 刘瑜, 扎罗, 等. 林芝野生鸡油菌营养成分分析与评价[J]. 中国农业大学学报,2019,24(4):73−81. [Yuan Lei, Liu Yu, Zaro, et al. Analysis and evaluation of wild chicken oil in nyingchi[J]. Journal of China Agricultural University(Social Sciences Edition),2019,24(4):73−81. doi: 10.11841/j.issn.1007-4333.2019.04.09
[36]	刘文贺, 苏玲, 王琦. 不同产区黑木耳中营养成分比较分析[J]. 北方园艺,2020(5):121−128. [Liu Wenhe, Su Ling, Wang Qi. Comparative analysis of nutrients in black fungus in different producing areas[J]. Northern Horticulture,2020(5):121−128.
[37]	程欣, 林立, 林乐静, 等. 4种槭树种子油脂肪酸组成及含量比较[J]. 江苏农业科学,2019,47(7):228−232. [Cheng Xin, Lin Li, Lin Xiaojing, et al. 4 Kinds of Acer seed oil fatty acids[J]. Jiangsu Agricultural Sciences,2019,47(7):228−232.
[38]	戚登斐, 张润光, 韩海涛, 等. 核桃油中亚油酸分离纯化技术研究及其降血脂功能评价[J]. 中国油脂,2019,44(2):104−108. [Qi Dengfei, Zhang Runguang, Han Haitao, et al. Research on separation and purification of linoleic acid in walnut oil and evaluation of function[J]. China Oils and Fats,2019,44(2):104−108. doi: 10.3969/j.issn.1003-7969.2019.02.024
[39]	邢敬亚, 钟伟, 刘帅, 等. 饲粮亚油酸水平对生长期蓝狐血清生化指标及消化道酶活性的影响[J]. 吉林农业大学学报,2019,41(4):465−470. [Xing Jingya, Zhong Wei, Liu Shuai, et al. Effects of linoleic acid level on biochemical index of serum and gene activity of blue fox[J]. Journal of Jilin Agricultural University,2019,41(4):465−470.
[40]	范三红, 贾槐旺, 张锦华, 等. 羊肚菌多糖纯化、结构分析及抗氧化活性[J]. 食品与发酵工业,2020,46(3):65−71. [Fan Sanlong, Jia Jiawang, Zhang Jinhua, et al. Morchella polysaccharide purification, structural analysis and antioxidant activity[J]. Food and Fermentation Industries,2020,46(3):65−71.

[1]	ZHU Cheng-hao, TANG Hui, CHAI Sheng-feng, LIU Zhi-xin, WANG Ting, LI Yu-liang. Analysis and Evaluation of Nutritional Components from Leaves and Flowers of Camellia nitidissima in Grafted and Seedling Trees[J]. Science and Technology of Food Industry, 2019, 40(20): 329-333,347. DOI: 10.13386/j.issn1002-0306.2019.20.053
[2]	FANG Ling, MA Hai-xia, LI Lai-hao, YANG Xian-qing, RONG Hui, ZHU Chang-bo. Analysis and evaluation of nutrient composition in Ostrea rivularis from south China sea coast[J]. Science and Technology of Food Industry, 2018, 39(2): 301-307,313. DOI: 10.13386/j.issn1002-0306.2018.02.056
[3]	ZHU Yan-chao, LOU Yong-jiang, XIONG Guo-tong, LIU Jian, LIU Ting, LOU Yue. Composition analysis and evaluation of Goosefish liver nutrition[J]. Science and Technology of Food Industry, 2017, (05): 356-360. DOI: 10.13386/j.issn1002-0306.2017.05.059
[4]	WANG Ting-ting, GAO Guan-shi, WU Su-rui, YANG Zhen-fu, GUI Ming-ying. Analysis of nutritional compositions and evaluation of nutritional quality for Polyporus ellisii[J]. Science and Technology of Food Industry, 2016, (21): 342-346. DOI: 10.13386/j.issn1002-0306.2016.21.058
[5]	MA Yi- dan, LIU Hong, YAN Rui-xin, MA Si-cong, XUE Bing-xiang, WANG Qian. Analysis and evaluation of nutrient content of Synsepalum dulcificum seed[J]. Science and Technology of Food Industry, 2016, (13): 346-351. DOI: 10.13386/j.issn1002-0306.2016.13.063
[6]	CHE Yu-hong, YANG Bo, Aisajan·Mamat, GUO Chun-miao, ZHANG Jun, MA Wen-peng, JIANG Ping. Analysis and evaluation of nutritional composition of big quince in Shache county of Xinjiang[J]. Science and Technology of Food Industry, 2015, (24): 345-348. DOI: 10.13386/j.issn1002-0306.2015.24.067
[7]	JIANG Fang-yan, SONG Wen-ming, YANG Ning, HUANG Hai. Analysis and evaluation of nutrient content of Caulerpa lentillifera[J]. Science and Technology of Food Industry, 2014, (24): 356-359. DOI: 10.13386/j.issn1002-0306.2014.24.067
[8]	CUI Ling-jun, WANG Bao-ping, QIAO Jie, WANG Wei-wei, ZHANG Jian-guo. Analysis and evaluation of nutritive composition of four species of Paulownia flowers[J]. Science and Technology of Food Industry, 2014, (24): 338-341. DOI: 10.13386/j.issn1002-0306.2014.24.063
[9]	YU Gang, ZHANG Hong-jie, YANG Shao-ling, YANG Xian-qing, HAO Shu-xian, ZHANG Peng, LIN Wan-ling. Nutritional component analysis and quality evaluation of Ryukyu squid in South China sea[J]. Science and Technology of Food Industry, 2014, (18): 358-361. DOI: 10.13386/j.issn1002-0306.2014.18.072
[10]	LIU Shu-chen, LI Ren-wei, LIAO Ming-tao, ZHAO Qiao-ling, LIN Sen-sen, DAI Zhi-yuan. Nutritional components analysis and quality evaluation of different muscle parts of bigeye tuna[J]. Science and Technology of Food Industry, 2013, (23): 340-343. DOI: 10.13386/j.issn1002-0306.2013.23.065

Supplements (0)

Cited By

Cited by

Periodical cited type(15)

1.	曾小峰，颜蜜，盖智星，高伦江，尹旭敏，刁源，商桑，曾顺德. 羊肚菌酶解工艺优化及酶解液挥发性风味物质分析. 食品工业科技. 2025(04): 147-154 . 本站查看
2.	李宁洁，景炳年，王伟，刘雨晴，谢晓阳，董跟来，王学方，魏磊. 五月艾营养成分、活性物质及重金属含量测定与分析. 生物技术进展. 2025(01): 102-109 .
3.	刘书彤，吴磊，刘兆昱，朱振元. 响应面法优化酶法提取羊肚菌菌柄多糖工艺研究. 农产品加工. 2024(01): 57-62 .
4.	田金凤，尚远宏，肖宗妮. 羊肚菌的营养成分、功能和加工的研究进展. 食品工业科技. 2024(09): 419-428 . 本站查看
5.	李珂，张振军，杜玉霞，李彩霞，张勇，王恩军，张东芝. 引种果桑和叶桑叶片中营养功能成分含量及其抗氧化活性. 食品工业科技. 2024(20): 232-239 . 本站查看
6.	潘红英，刘建军，周颖，徐兵，宋驰. 不同产地羊肚菌风味物质研究. 安徽农业科学. 2023(02): 192-195 .
7.	吕飞，关旭，邵改革，毛西贝，刘民强. 秦岭北麓羊肚菌高效栽培技术. 陕西农业科学. 2023(04): 58-60 .
8.	刘倩，李正，欧佳琪，黄文，王益，刘莹. 羊肚菌液体发酵培养基的优化及发酵产物抗氧化活性研究. 中国食品学报. 2023(10): 41-50 .
9.	景炳年，常霞，魏磊，谢晓阳，周雍，王志尧，刘雨晴，王伟. 博爱县赤松茸营养成分、生物活性物质及重金属含量分析与评价. 食品工业科技. 2022(04): 278-285 . 本站查看
10.	黄世群，秦琳，仲伶俐，赵珊，李曦，闫志农. 羊肚菌与香菇主要营养成分分析及氨基酸评价. 四川农业科技. 2022(06): 58-60 .
11.	么越，荣丹，唐梦瑜，姜明，于莹莹，张越涵，于明航. 羊肚菌药用价值及产品开发现状. 中国食用菌. 2022(07): 13-17+21 .
12.	卢琪，薛淑静，杨德，王少华，李露. 不同加工方式对羊肚菌水提液鲜味及抗氧化性能的影响. 食品工业科技. 2022(15): 27-33 . 本站查看
13.	张海信，熊正英，葛士顺，王洪昭，温爱玲，刘海斌. 羊肚菌对大强度耐力运动大鼠肝组织自由基代谢和糖储备的影响. 通化师范学院学报. 2022(12): 71-77 .
14.	张建军，贾乐，李广贤，周学标，朱其松，李景岭. 羊肚菌生物学特性及生物活性研究进展. 山东农业科学. 2021(10): 149-156 .
15.	唐杰，王勇，许瀛引，谭昊，何晓兰，余洋，陈影，彭卫红. 羊肚菌产业发展关键问题研究进展. 菌物研究. 2021(04): 217-231 .

Other cited types(9)

Get Citation

PDF

XML

Article Metrics

Article views (547) PDF downloads (34) Cited by(24)

Science and Technology of Food Industry

Analysis and Evaluation of Nutritional Components in Stipe of Morchella esculenta