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八种食用菌营养成分的测定与分析
引用本文:史琦云,邵威平.八种食用菌营养成分的测定与分析[J].甘肃农业大学学报,2003,38(3):336-339,345.
作者姓名:史琦云  邵威平
作者单位:甘肃农业大学食品科学与工程系,兰州,730070
摘    要:采用氨基酸分析仪、荧光分光光度计等分析仪器,依据国标分析方法,测定并分析了甘肃省主栽的香菇、平菇、金针菇、双孢菇、阿魏菇、杏鲍菇、茶树菇、黑木耳等8种食用菌的营养成分。结果表明,所测食用菌中含有丰富的多糖、粗纤维、多种矿物质、蛋白质以及18种游离氨基酸,其中人体必需的8种氨基酸占氨基酸总量的40 % 以上,是营养全面、配比合理、具有很大开发利用价值的资源。

关 键 词:食用菌  营养成分  测定
文章编号:1003-4315(2003)03-0336-04

Determination of nutritive components of eight edible fungi
SHI QI-yun,SHAO Wei-ping.Determination of nutritive components of eight edible fungi[J].Journal of Gansu Agricultural University,2003,38(3):336-339,345.
Authors:SHI QI-yun  SHAO Wei-ping
Abstract:According to the National Standard analytic methods, the nutritive components in 8 species of edible fungi cultivated mainly in Gansu province of China were determinated and analyzed with Amino acid auto-analytic apparatus, Fluorescent spectrophotometer. The results showed that these edible fugi contain a considerable amount of polysaccharose, fiber, minerals, protein, and free amino acids, of which eight kindsof essential amino acids comprised over 40 % of all the amino acids, and are a sort of resources that have abundant nutritions and have much value in use.
Keywords:edible fungi  nutritive components  determination
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