大杯蕈子实体的主要化学成分及氨基酸分析试验

本文分析了驯化栽培的大杯蕈子实体的主要化学成分及氨基酸的种类与组成。结果表明，（１）大杯罩菌盖中粗蛋白含量高达２６．４％，纯蛋白含量高达１８．５％，高于木耳、香菇、松口蘑等木腐菌，而低于粪草生菌的蘑菇与草菇。（２）菌柄中也有较高的蛋白质含量，其粗蛋自和纯蛋白分别为１９．５％和１３．７％。（３）菌盖的营养价值及食用价值高于菌柄，菌盖中粗蛋白含量高于菌柄７％，而粗纤维的含量低于菌柄约５％，菌柄中因纤维化程度高降低了其食用价值。（４）菌盖及菌柄均含有测试的１５种氨基酸，菌盖中氨基酸总含量达２１％，比香菇菌盖高３％以上，菌柄中的氨基酸总量也近１４％。（５）大杯蕈的氨基酸组成中，必需氨基酸的含量较高，达４０％以上，比香菇高近２％，具作为一般食用菌的第一限制氨基酸蛋氨酸，占其氨基酸组成的３．０％，高于香菇近１倍。

ANALYSIS OF THE MAIN COMPONENTS AND AMINO ACID COMPOSI-TION IN THE BASIDIOCARP OF CLITOCYBE MAXIMA(Gartn et mey .ex Fr.)Quel

The main chemical components and amino-acid cormposition in the basidiocarp of Clitocybe maximawere analyzed in this paper The experimental results are as follows:(1)The crude and pure protein con-tribute 26.4% and 18.5%(dry weight)of the pileus respectively,which are higher than those of Auriculariaauricula,Lentinus edodes and Trichotoma matsutake(Wood-inhabiting),however,lower than those ofAgaricus bisporus(coprophilous) and VOlvariella volvacea(straw-rotting).(2)The crude protein and pureprotein content in the stipe are 19.5% and 13.7% respectively.(3)The pileus has a higher edible andnutritional value than the stipe because the former contains higher protein and the latter contains higherfibre. (4)The total 16 amino acids tested contribute 22%,14% and 18%(dry weight ) of the pileus ofC. maxima,the stipe of C.maxima and the pileus of L.edodes,respectively.(5)The total eight essentialamino acids contribute 45% of the a,a,composition in the pileus of C.maxima and 42% in the pileus ofL.edodes. It is even more important that the pileus of C.maxima has a higher content of methionine whichis the first limiting amino acid in most edible fungi.