| 灰褐牛肝菌子实体营养成分分析 |
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| 引用本文： | 李兴奎,王元忠. 灰褐牛肝菌子实体营养成分分析[J]. 中国食用菌, 2007, 26(1): 55-56 |
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| 作者姓名： | 李兴奎 王元忠 |
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| 作者单位： | 1. 云南农业大学,昆明,650201
2. 云南英茂生物技术实验室,昆明,650212 |
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| 摘 要： | 对灰褐牛肝菌中宏量营养成分、常量及微量元素、氨基酸组成进行了较为全面的分析测定。测定结果表明：灰褐牛肝菌中蛋白质含量30．26％、脂肪2．76％、粗纤维9．46％、多糖3．02％；元素镁的含量较低，为174．13mg／Kg；氨基酸组成中谷氨酸的含量最高为2．74％。
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| 关 键 词： | 黄褐牛肝菌 子实体 营养成分 |
| 文章编号： | 1003-8310（2007）01-0055-02 |
| 修稿时间： | 2006-10-22 |
Analysis of Main Nutrition Components in Boletus griseus Fruit bodies |
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| LI Xing-kui,WANG Yuan-zhong. Analysis of Main Nutrition Components in Boletus griseus Fruit bodies[J]. Edible Fungi of China, 2007, 26(1): 55-56 |
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| Authors: | LI Xing-kui WANG Yuan-zhong |
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| Affiliation: | 1. Yunnan Agricultural University, Kunming 650201, China; 2. Inmol Laboratory of Biotechnology, Kunming Yunnan 650212, China |
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| Abstract: | The main nutrition, main mineral and amino acid composition of Boletus griseus were analyzed. The results showed that protein content was 30.26 percent, fat content 2. 76 percent, crude fiber 9. 46 percent, polysaccharide content 3.02 percent. Mg content was 174. 13mg/kg, lower than those of the general vegetables. In amino acid composition, the GLU content was 2. 74 percent, higher than any other amino acid. The results would be the nutritional science evidence for the further development of Boletus griseus. |
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| Keywords: | Boletus gr/seus Fruitbody Nutritional component |
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