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3种黑木耳营养成分比较分析
引用本文:李瑞雪,汪泰初,王钰婷,王伟,范涛.3种黑木耳营养成分比较分析[J].农学学报,2018,8(3).
作者姓名:李瑞雪  汪泰初  王钰婷  王伟  范涛
作者单位:安徽省农业科学院蚕桑研究所,安徽省农业科学院蚕桑研究所,安徽省农业科学院蚕桑研究所,安徽省农业科学院蚕桑研究所,安徽省农业科学院蚕桑研究所
基金项目:安徽省农业科学院人才发展专项“桑树生态功能抗旱相关microRNA及其靶基因鉴定与功能分析”(17F0609);国家蚕桑产业技术体系“合 肥综合试验站”(CARS-22-SYZ09);安徽省农业科学院人才发展专项“优质生态桑树新品种选育及配套栽培技术集成与示范推广”(17F0610);安徽省 农业科学院学科建设项目“家蚕性别标签技术研究”(16A0618)。
摘    要:为提供营养全面、质量安全的桑枝黑木耳,合理利用桑树伐条修剪产生的大量废弃枝条,提高黑木耳产品质量安全,促进食用菌及蚕桑产业的健康多元化发展,参照食用菌等食品国家标准方法对桑枝黑木耳与野生柞树黑木耳和市场普通黑木耳的常规营养成分、氨基酸、矿物质含量和重金属含量等进行比较分析。结果表明,桑枝黑木耳中粗蛋白、总糖含量均高于野生柞树黑木耳和普通黑木耳;粗脂肪、粗纤维含量低于野生柞树黑木耳和普通黑木耳;桑枝黑木耳中富含17 种氨基酸,包括8 种人体必需氨基酸中的7 种,总氨基酸含量高达10.51%;桑枝黑木耳中硒含量较高,为0.17 mg/kg,符合富硒食用菌的硒含量标准;铅、汞、镉、砷等重金属含量非常低,完全复合食品食用安全规定。桑枝黑木耳具有很好的营养膳食结构组合,是很有开发前景的富硒食用菌;用桑枝屑栽培黑木耳等食用菌,对蚕桑产业的可循环发展、保护生态环境促进食用菌产业发展均具有积极意义。

关 键 词:价值链  价值链  温室蔬菜  工厂化生产  作业成本法  
收稿时间:2017/3/23 0:00:00
修稿时间:2017/5/15 0:00:00

Comparative Analysis of Nutrients of Three Kinds of Auricularia auricula
Abstract:The paper aims to provide nutritional and safe quality mulberry branch black fungus and rationally utilize a large number of abandoned mulberry branches to improve the quality safety of black fungus products and promote a healthy and diversified development of edible fungus and sericulture. The conventional nutrients, amino acids, mineral content and heavy metal content of mulberry branch black fungus, wild oak black fungus and ordinary black fungus purchased from market were tested and analyzed with reference to the government standard. The results showed that, the content of crude protein and total sugar of mulberry branch black fungus were higher than that of wild oak black fungus and ordinary black fungus. The crude fat and crude fiber content of mulberry branch black fungus were lower than that of wild oak black fungus and ordinary black fungus. The mulberry branch black fungus contained 17 kinds of amino acids, which included 7 essential amino acids and the total amino acid content was as high as 10.51%. Selenium content in mulberry branch black fungus was higher, which was 0.17 mg/kg. Heavy metals contents, such as lead, mercury, cadmium and arsenic, were very low and met all regulations for food safety. The mulberry branch black fungus has very good nutritional dietary and is se-enriched edible fungi with development prospect. Cultivation of edible fungi by using mulberry branch has positive significance on the recycled development of sericulture, the protection of the ecological environment and the development of edible fungus industry.
Keywords:Mulberry branch  Black fungus  Nutrients  Comparative analysis
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