| 白玉蕈营养成分的测定 |
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| 引用本文： | 王耀松,邢增涛,白冰,门殿英,李明容,John Buswell. 白玉蕈营养成分的测定[J]. 西北农业学报, 2006, 15(5): 222-224,228 |
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| 作者姓名： | 王耀松 邢增涛 白冰 门殿英 李明容 John Buswell |
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| 作者单位： | 1. 西北农林科技大学食品科学与工程学院,陕西杨凌,712100;农业部食用菌产品质量监督检验测试中心,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,201106
2. 农业部食用菌产品质量监督检验测试中心,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,201106 |
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| 基金项目： | 上海市科技兴农重点攻项目 |
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| 摘 要： | 对白玉蕈主要营养成分的含量进行了测定，并与真姬菇的营养成分做了对比。结果表明其粗蛋白、粗纤维、粗脂肪、水分（占鲜重）、灰分、多糖的含量分别为21．8％、2．8％、2．2％、90．0％、7．80％和7．5％；维生素B2、B6、vA、vE、叶酸，烟酸和生物素分别为15．2mg／kg、78．0mg／kg、1520．0IU／kg、7．5IU／kg、301mg／kg、1790．0mg／kg、〈3．5mg／kg；测定了18种氨基酸，8种必需氨基酸占氨基酸总量的37．50％；矿物元素Mn、K、Ca、Na、Mg、Se、P、Cu、Fe、Zn分别为57．8mg／kg、35741mg／kg、1．2mg／kg、2395．5mg／kg、1336．0mg／kg、0．0687mg／kg、657．0mg／kg、8．8mg／kg、221．3mg／kg、75．8mg／kg。
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| 关 键 词： | 白玉蕈 子实体 营养成分 测定 |
| 文章编号： | 1004-1389（2006）05-0222-03 |
| 收稿时间： | 2006-02-24 |
| 修稿时间： | 2006-02-242006-04-03 |
Determination of the Major Nutritional Components in White Hypsizygus marmoreu Fruitbodies |
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| WANG Yao-song,XING Zeng-tao,Bai Bing,MEN Dian-ying,LI Ming-rong and John Buswell. Determination of the Major Nutritional Components in White Hypsizygus marmoreu Fruitbodies[J]. Acta Agriculturae Boreali-occidentalis Sinica, 2006, 15(5): 222-224,228 |
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| Authors: | WANG Yao-song XING Zeng-tao Bai Bing MEN Dian-ying LI Ming-rong John Buswell |
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| Affiliation: | College of Food Science and Engineering, Northwest A & F University, Yangling Shaanxi 712100, China;Supervision and Testing Center for Edible Fungi Quality(Shanghai), Ministry of Agriculture, Institute for Agro-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 210106, China;Supervision and Testing Center for Edible Fungi Quality(Shanghai), Ministry of Agriculture, Institute for Agro-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 210106, China;Supervision and Testing Center for Edible Fungi Quality(Shanghai), Ministry of Agriculture, Institute for Agro-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 210106, China;Supervision and Testing Center for Edible Fungi Quality(Shanghai), Ministry of Agriculture, Institute for Agro-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 210106, China;Supervision and Testing Center for Edible Fungi Quality(Shanghai), Ministry of Agriculture, Institute for Agro-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 210106, China;Supervision and Testing Center for Edible Fungi Quality(Shanghai), Ministry of Agriculture, Institute for Agro-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 210106, China |
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| Abstract: | The concentrations of nine nutritional components of white Hypsizygus marmoreu fruitbodies were determined and compared with brown Hypsizygus marmoreu.Crude protein,fiber,fat,water,ash and polysaccharide content in the fruitbodies was 21.8%,2.8%,2.2%,90.0%,7.80 % and 7.5% respectively.The respective concentrations of riboflavin,pyridoxine,vitamin A,vitamin E,folic acid,nicotinic acid and biotin were 15.2 mg/kg,78.0 mg/kg,1 520 IU/kg,7.5 IU/kg,301 mg/kg,1790 mg/kg,and <3.5 mg/kg.The total content of eight essential amino acids among eighteen amino acids determined was 37.50%.The mineral elements Mn,K,Ca,Na,Mg,Se,P,Cu,Fe and Zn were present at concentrations of 57.8 mg/kg,35 741 mg/kg,1.2 mg/kg,2395.5 mg/kg,1 336.0 mg/kg,0.0687 mg/kg,657.0 mg/kg,8.8 mg/kg,221.3 mg/kg and 75.8 mg/kg,respectively. |
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| Keywords: | Mushroom fruitbodies Hypsizygus marmoreu Nutritional components Determination |
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