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当前位置: 首页 > 文章 > 三种食用菌预煮液的主要营养成分分析 湖北农业科学 2015,54 (19) 4801-4804
Position: Home > Articles > Analysis of Nutritional Composition from Blanching Liquid of Three Edible Fungus Hubei Agricultural Sciences 2015,54 (19) 4801-4804

三种食用菌预煮液的主要营养成分分析

作  者：
段秀辉;李露;薛淑静;黄文;高虹;杨德;乔宇;程薇
单  位：
华中农业大学食品科学技术学院;湖北省农业科学院农产品加工与核农技术研究所
关键词：
食用菌;双孢菇(Agaricus bisporus);杏鲍菇(Pleurotus eryngii);香菇(Lentinula edodes);预煮液;营养成分
摘  要：
以常见的双孢菇(Agaricus bisporus)、杏鲍菇(Pleurotus eryngii)、香菇(Lentinula edodes)预煮液为原料,对其主要营养成分进行分析和比较。结果表明,可溶性固形物含量为2%的3种食用菌预煮液中,蛋白质含量为0.29%~0.65%,总糖含量为0.17%~1.24%,且杏鲍菇预煮液中的多糖含量占总糖含量的比例高达95%以上;含有19或18种游离氨基酸,双孢菇预煮液中含量最高;含有16或17种水解氨基酸,7种或6种必需氨基酸,双孢菇预煮液中水解氨基酸总含量高达416.43 mg/100 m L,香菇预煮液中谷氨酸和天冬氨酸含量占总含量的63.1%,杏鲍菇预煮液中精氨酸含量较高,且其蛋白质组成最为接近于理想蛋白质。
译  名：
Analysis of Nutritional Composition from Blanching Liquid of Three Edible Fungus
作  者：
DUAN Xiu-hui;LI Lu;XUE Shu-jing;HUANG Wen;GAO Hong;YANG De;QIAO Yu;CHENG Wei;Institute for Farm Products and Nuclear-Agricultural Technology,HAAS;College of Food Science & Technology,Huazhong Agricultural University;
关键词：
edible fungus;;Agaricus bisporus;;Pleurotus eryngii;;Lentinula edodes;;blanching liquid;;nutritional composition
摘  要：
The nutritional components from blanching liquid of three edible fungus(Agaricus bisporus, Pleurotus eryngii,Lentinula edodes) were analyzed and compared with each other. The results showed that in the blanching water containing2% of three edible funguses respectively, protein content ranged from 0.29% to 0.65% and total sugar levels ranged from0.17% to 1.24%. The blanching water of P. eryngii had the highest content of polysaccharide and reached to 95%. 18 or 19 kinds of free amino acids were determined in the three fluids and the total content of free amino acids in blanching water of A. bisporus were significantly higher compared with that in others. 16 or 17 kinds of hydrolyzed amino acids, including 6or 7 kinds of essential amino acids, were also detected and the highest amount of total hydrolyzed amino acids(416.43mg/100 m L) were found in blanching water of A. bisporus, while, the glutamic acid and aspartic acid took up 63.1% of hydrolyzed amino acids in blanching water of L. edodes, moreover, blanching water of P. eryngii contained most arginine and its EAA pattern was closest to the ideal protein composition.

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