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中国精品科技期刊2020
罗晓莉,张沙沙,曹晶晶,等. 云南3种胶质食用菌营养成分分析与蛋白质营养价值评价[J]. 食品工业科技,2021,42(14):328−333. doi: 10.13386/j.issn1002-0306.2020090143.
引用本文: 罗晓莉,张沙沙,曹晶晶,等. 云南3种胶质食用菌营养成分分析与蛋白质营养价值评价[J]. 食品工业科技,2021,42(14):328−333. doi: 10.13386/j.issn1002-0306.2020090143.
LUO Xiaoli, ZHANG Shasha, CAO Jingjing, et al. Analysis of Nutritional Components and Evaluation of Protein Nutritional Value of Three Kinds of Gelatinous Edible Fungi in Yunnan[J]. Science and Technology of Food Industry, 2021, 42(14): 328−333. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090143.
Citation: LUO Xiaoli, ZHANG Shasha, CAO Jingjing, et al. Analysis of Nutritional Components and Evaluation of Protein Nutritional Value of Three Kinds of Gelatinous Edible Fungi in Yunnan[J]. Science and Technology of Food Industry, 2021, 42(14): 328−333. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090143.

云南3种胶质食用菌营养成分分析与蛋白质营养价值评价

Analysis of Nutritional Components and Evaluation of Protein Nutritional Value of Three Kinds of Gelatinous Edible Fungi in Yunnan

  • 摘要: 为了区别3种胶质食用菌在营养成分上的差异,为胶质食用菌的营养价值研究和深度开发利用提供一定依据,采用凯氏定氮法、索氏抽提法、原子吸收光谱法等方法对云南产3种胶质食用菌金耳、银耳、黑木耳的基本营养成分、矿物质、氨基酸的种类和含量进行测定,并通过氨基酸比值系数法对其蛋白质营养价值进行评价。结果表明:3种胶质食用菌的基本营养成分含量存在差异,以金耳的总糖含量最高,为75.30%,银耳的灰分含量最高,为6.40 g/100 g,黑木耳的粗蛋白、粗纤维含量最高,分别为11.20、9.70 g/100 g。3种胶质食用菌均含有人体必需的钙、钾、钠、镁、铁、锌等矿物质元素,但在含量上存在较大差异。以黑木耳的钙、镁、铁的含量最高,银耳的钾、钠、锌含量最高。3种胶质食用菌都含有17种氨基酸,其中包含人体必需氨基酸7种,谷氨酸和天门冬氨酸等鲜味氨基酸含量较高,必需氨基酸占总氨基酸的质量分数均高于FAO/WHO氨基酸模式谱,3种胶质食用菌SRC 值由高到低分别为银耳(82.25)>黑木耳(78.09)>金耳(77.98),均在80左右,营养价值与利用率较高。3种胶质食用菌蛋白质营养价值差别不明显,都是含有较高蛋白质,低脂肪、高纤维、高总糖含量的菌类,具有较高营养价值和开发前景。

     

    Abstract: In order to distinguish the differences of nutrition, and provide basis for the nutritional value research and exploring and utilizing of glial edible fungi, the contents of basic nutrients, minerals and amino acids in T. aurantialba, T. fuciformis and A. heimuer from Yunnan Province were determined by the methods of Kjeldahl, Soxhlet extraction and AAS, etc., the nutritional value of protein was evaluated by amino acid ratio coefficient method. The results showed that there were differences in the contents of basic nutrients among the three kinds of edible fungi. The highest content of total sugar was 75.30% in T. aurantiaba, the highest content of ash was 6.40 g/100 g in T. fuciformis and the highest content of crude protein and crude fiber were 11.20 and 9.70 g/100 g in A. heimuer. The three kinds of gelatinous edible fungi all contained Ca, K, Na, Mg, Fe, Zn, etc., but there were great differences in the content. A. heimuer had the highest contents of Ca, Mg, Fe. While T. fuciformis had the highest contents of K, Na, Zn. There were 17 kinds of amino acids in the three kinds of gelatinous edible fungi, including 7 kinds of essential amino acids for human body. The contents of glutamic acid, aspartic acid and other delicious amino acids were higher than amino acid pattern spectrum suggested by FAO/WHO. The SRC values of three kinds of gelatinous edible fungi from high to low were T. fuciformis (82.25)>A. heimuer (78.09)>T. aurantialba (77.98), with high nutritional value and utilization rate. There was no significant difference in protein nutritional value among the three kinds of edible fungi. All of them contained high protein, low fat, high fiber and high total sugar content, which had high nutritional value and development prospect.

     

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