不同产地香菇氨基酸组成及营养价值评价

为比较不同产地香菇的氨基酸组成差异,使用氨基酸自动分析仪快速检测了5种不同产地香菇的氨基酸组成,采用氨基酸比值系数法对其氨基酸进行营养价值评价。结果表明,不同产地香菇的氨基酸含量不同,总氨基酸含量在(14.39～18.71) g/100 g;必需氨基酸含量相差较大,其范围为(4.68～6.33) g/100 g,必需氨基酸占总氨基酸(EAA/TAA)的平均值为34%,必需氨基酸占非必需氨基酸(EAA/NEAA)的平均值为51%。在5种香菇样品中,亮氨酸的比值系数(RC)最小,为第一限制性氨基酸,氨基酸比值系数分(SRC)平均值为87.846。四川通江(Q5)香菇的SRC值最高,且各必需氨基酸的RC值与1接近,与模式氨基酸最接近,因此从氨基酸含量及必需氨基酸所占比例来讲,四川通江(Q5)香菇的品质最佳,可作为香菇蛋白产品开发与利用的理想资源。

Amino Acid Composition and Nutritional Value Evaluation of Lentinus edodes from Different Habitats

The aim of this work was to compare the difference of amino acid composition of shiitake mushrooms from different regions and to perform the nutritional evaluation. The amino acid composition of shiitake mushrooms which from five producing areas were detected by amino acid automatic analyzer, and the nutritional values of amino acids were evaluated by the method of ratio coefficient of amino acid. The results showed that, the amino acid content of shiitake mushrooms from different producing areas was different and the total amino acid content ranged from (14.39~18.71) g/100 g. The essential amino acid content was quite different, and which ranged from(4.68~6.33) g/100 g. The essential amino acids accounted for about 34% of the total amino acids (EAA/TAA), and the average ratio of essential to non-essential amino acids (EAA/NEAA) was 51%. Among the five kinds of mushroom samples, the ratio coefficient (RC) of Leucine was the smallest, which was the first limiting amino acid, and the average score of ratio coefficient of amino acid(SRC) was 87.846. The mushroom from Sichuan Tongjiang(Q5) had the highest SRC value, and the RC value of each essential amino acid was close to 1, which was the closest to the amino acid pattern. Therefore, the shiitake mushroom from Sichuan Tongjiang(Q5) had the highest nutritional value and quality, which could be used as ideal resources for development and utilization of Lentinus edodes protein products.