菌草栽培食(药)用菌的氨基酸组成及营养价值评价

以菌草栽培的15种食(药)用菌为试验材料,采用国际通用方法对其进行氨基酸组成测定和蛋白质营养价值评价,分析味觉氨基酸和药用氨基酸的组成与占比情况.结果表明,菌草栽培的食(药)用菌富含17种氨基酸,其中必需氨基酸7种;不同品种的氨基酸含量介于7.52 g·100-1g-1～23.73 g·100-1g-1之间,必需氨基酸...

Amino Acid Composition and Nutritional Evaluation of Edible and Medicinal Fungi Cultivated by JUNCAO

Amino acid compositions and protein nutritional value of fruiting body of 15 edible and medicinal fungi cultivated by JUNCAO were detected using the international general method.The contents of flavor amino acids and medicinal amino acids were also analyzed.The results showed that,the edible and medicinal fungi cultivated by JUNCAO contained 17 amino acids,which including 7 essential amino acids.The contents of total amino acids ranged from 7.52 g·100^-1 g^-1~23.73 g·100^-1 g^-1.The proportion of essential amino acids to total amino acids ranged from 30.58%to 61.30%.The proteins closeness(μ)of edible and medicinal fungi cultivated by JUNCAO were above 0.7,indicated that it could be a kind of high quality protein food.Espciallyμabove 0.8 were in Pleurotus ostreatu,Hypsizygus marmoreus,Dictyophora indusiat and Grifola frondos which means highest quality.The clusters of 15 edible and medicinal fungi cultivated by JUNCAO were divided into 5 categories.Among these clusters,the nutritional value of P.ostreatu,H.marmoreus,D.aindusiat and G.frondos were the highest.The medicinal value of Ganoderma lucidum and Ganoderma sinense were the best.There were plentiful amounts of flavor amino acids and medicinal amino acids in JUNCAO edible and medicinal fungi,which had huge potential in developing characteristic flavor products and modern traditional Chinese medicine.