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时间:2017-12-07
《云南省野生牛肝菌与羊肚菌营养成分分析》由会员上传分享,免费在线阅读,更多相关内容在行业资料-天天文库。
1、食品研究与开发2017年9月标准与检测FoodResearchAndDevelopment第38卷第17期129DOI:10.3969/j.issn.1005-6521.2017.17.029云南省野生牛肝菌与羊肚菌营养成分分析1,2,31,2,3,*1,2,31,2,31,2,31,2,3顾可飞,周昌艳,邵毅,范婷婷,刘智敏,王红梅(1.上海市农业科学院农产品质量标准与检测技术研究所,上海201403;2.农业部农产品质量安全风险评估实验室(上海),上海201403;3.农业部食用菌监督检验测试中心(上海),上海201403)摘要:分析了牛肝菌与羊肚菌的营养元素、多糖、蛋
2、白质及氨基酸组成,采用国际通用营养评价标准评估二者蛋白质及氨基酸营养价值。结果表明:牛肝菌与羊肚菌均富含量磷、钾、铁、硒等营养元素,尤其是磷、钾,含量高达1.7mg/g~4.8mg/g、27.8mg/g~35.4mg/g。牛肝菌与羊肚菌的富含蛋白质和多糖,多糖与蛋白质含量分别为牛肝菌29.9%、12.35%;羊肚菌31.9%、8.35%。必需氨基酸占比,牛肝菌为49.59%、羊肚菌为49.64%。羊肚菌氨基酸评分、化学评分、必需氨基酸指数、生物价略高于牛肝菌,整体上牛肝菌评分接近联合国粮农组织(FoodandAgricultureOrganizationoftheU-nit
3、edNations,FAO)标准模式蛋白,而羊肚菌略高于联合国粮农组织/世界卫生组织(FoodandAgricultureOrganizationoftheUnitedNations/WorldHealthOrganization,FAO/WHO)标准模式蛋白,更接近鸡蛋蛋白。关键词:牛肝菌;羊肚菌;多糖;蛋白质;氨基酸;营养元素TheCompositionAnalysisoftheWildBoletusandMorelinYunnanProvinceNutrient1,2,31,2,3,*1,2,31,2,3GUKe-fei,ZHOUChang-yan,SHAOYi,FA
4、NTing-ting,1,2,31,2,3LIUZhi-min,WANGHong-mei(1.InstituteforAgi-foodQualityStandardsandTechnology,SAAS,Shanghai201403,China;2.AgricultureProductsQualityandSaltyRiskAssessmentLaboratory(Shanghai),MOA,Shanghai201403,China;3.SupervisionandTestingCenterforEdibleFungiQuality(Shanghai),MOA,Shangh
5、ai201403,China)Abstract:Analysisofnutrientelements,polysaccharide,proteinandaminoacidcompositioninboletusandmorel.Usingthegeneralnutritionalassessmentcriteriafortheevaluationofproteinandaminoacidnutritionval-ueinboletusandmorel.Theresultsshowedthatbothfungiwerehighinphosphorusandpotassium,
6、iron,sele-nium,especiallyphosphorus,potassium,thecontentupto1.7mg/g-4.8mg/g,27.8mg/g-35.4mg/grespec-tively.boletusandmorelarerichinproteinandpolysaccharide,polysaccharideandproteincontentwere29.9%,12.35%inboleteand31.9%,8.35%inmorel.Theessentialaminoacidsaccountedfor49.59%inbolete,49.64%in
7、morel.Thescoreofaminoacidscore,chemicalscore,essentialaminoacidindex,biologicalvalueofMorelisslightlyhigherthanboletus.TheoverallscoreofboletusisclosetotheFoodandAgricultureOrgani-zationoftheUnitedNations(FAO)standardmodeprotein,andmorelisslightlyhigherthanthe
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