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当前位置: 首页 > 文章 > 3种常见食用菌营养成分和嘌呤物质含量分析 中国食用菌 2018,37 (4) 62-65,81
Position: Home > Articles > Analytical Determination on Nutrients and Purine Contents of Three Common Edible Mushrooms Edible Fungi of China 2018,37 (4) 62-65,81

3种常见食用菌营养成分和嘌呤物质含量分析

作  者：
靳羽慧;邓楚君;赵慧;杨伟;聂远洋;李波
关键词：
食用菌;杏鲍菇;金针菇;平菇;营养成分;嘌呤;分析检测
摘  要：
金针菇(Flammunila velutipes)和杏鲍菇(Pleurotus eryngii)是我国工厂化栽培程度最高的2种食用菌,平菇(Pleurotus ostreatus)是常见食用菌之一.通过对3种食用菌的营养成分和嘌呤物质含量进行检测分析,结果显示,杏鲍菇、金针菇、平菇干粉的蛋白质含量分别为16.39%、20.64%、21.24%,氨基酸总量为16.59%、17.83%、16.38%,且必需氨基酸和呈味氨基酸含量较高;总糖含量分别为39.60%、21.30%、30.58%,多糖含量分别为38.10%、19.73%、25.86%;膳食纤维含量分别为34.03%、37.27%、41.85%,且主要是不溶性膳食纤维;脂肪含量分别为5.13%、5.51%、5.54%;灰分含量分别为4.90%、7.23%、9.47%,且呈高钾低钠模式;嘌呤物质总量分别为416 mg/100g、288 mg/100g、244 mg/100g,且以腺嘌呤为主.本研究为这三种食用菌的精深加工和科学食用提供了理论依据.
译  名：
Analytical Determination on Nutrients and Purine Contents of Three Common Edible Mushrooms
作  者：
JIN Yu-hui;DENG Chu-jun;ZHAO Hui;YANG Wei;NIE Yuan-yang;LI Bo;School of Food Science, Henan Institute of Science and Technology;
关键词：
edible mushroom;;Pleurotus eryngii;;Flammunila velutipes;;Pleurotus ostreatus;;nutrients;;purine;;analytical determination
摘  要：
Flammunila velutipes and Pleurotus eryngii are the two highest edible mushrooms of factory cultivation and Pleurotus ostreatus is a common edible mushroom in China. The nutrients and purine in the three edible mushrooms were analyzed in this paper. The results showed that the protein contents for the dried powders of P. eryngii, F. velutipes and P. ostreatus were16.39%, 20.64% and 21.24%, respectively and the total amino acids contents were 16.59%, 17.83% and 16.38%, respectively,in which essential amino acids and flavor amino acids were higher. The total sugar contents of three edible mushrooms were39.60%, 21.30% and 30.58%, the polysaccharides contents were 38.10%, 19.73% and 25.86%, and the dietary fiber contents were 34.03%, 37.27% and 41.85%, respectively, most of which were insoluble dietary fiber. Crude fat contents of three mushrooms were 5.13%, 5.51% and 5.54%, respectively. Ash contents of three edible mushrooms were 4.90%, 7.23% and 9.47%, respectively, and presented the model of high potassium and low sodium. The total purine contents of three edible mushrooms were 416 mg/100 g, 288 mg/100 g and 244 mg/100 g, respectively, most of which were adenine. These results provided theoretical basis for deep processing and reasonable consumption of the three edible mushrooms.

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