栽培裂褶菌与野生裂褶菌的营养效价研究

根据国家食品标准,通过测定人工栽培的裂褶菌菌株(LZJ-1、LZJ-5)子实体与野生裂褶菌(SM-1)子实体的蛋白质、灰分、粗脂肪、矿物质、氨基酸等的含量及组成,评价其营养效价。结果表明:3种裂褶菌子实体均含有17种氨基酸,其中必需氨基酸7种,脂肪含量低,属于高蛋白、低脂肪类食品;氨基酸配比最为合理的是人工栽培菌株LZJ-5(34.2%、55.7%),比较接近FAO/WHO规定值,为理想蛋白质;氨基酸比值系数LZJ-1的SRC值为77.7%,明显高于SM-1(75.5%)和LZJ-5(75.3%);鲜味氨基酸中特征氨基酸天门冬氨酸和谷氨酸含量较高的为LZJ-1,分别达到1.36%、2.14%,明显高于野生种SM-1(0.72、0.97)。综合结果,LZJ-1营养价值较高。

Study on nutritional efficacy of cultivated and wild Schizophyllum commune Fr.

In this paper,the content and composition of protein,ash,crude fat,minerals,amino acids etc.were determined according to the national food standards.The fruiting bodies of two cultivated strains of Schizophyllum commune(LZJ-1 and LZJ-5)and one of wild(SM-1)were studied by amino acid evaluation method.The results showed that Schizophyllum fruiting body contains 17 kinds of amino acids,7 essential amino acids,low fat content,belonging to high protein,low fat food.The most reasonable amino acid ratio was LZJ-5(34.2%,55.7%),which was close to the FAO/WHO specified value and was the ideal protein.The SRC value of the cultivated strain LZJ-1 was 77.7%,which was significantly higher than that of SM-1(75.5%)and LZJ-5(75.3%)by amino acid ratio coefficient.In addition,the content of amino acids aspartic acid and glutamic acid of LZJ-1 reached 1.36%and 2.14%respectively,which was significantly higher than that of wild species SM-1(0.72,0.97)in flavor amino acids,indicating that LZJ-1 had the highest nutritional value.Through the study of nutritional potency,it can provide some theoretical basis for promoting the sales market of cultivated of Schizophyllum.