五种食用菌氨基酸含量的测定及营养评价

Determination of Amino Acids in Five Edible Fungi and Their Nutritional Evaluation

研究测定了五种食用菌中氨基酸的含量,并利用五种非生物学指标对蛋白质的营养价值进行评价。五种食用菌氨基酸种类齐全,必需氨基酸占氨基酸总量的百分比分别达到45.94%、37.62%、42.45%、41.54%、35.98%。茶树菇和姬松茸的限制性氨基酸为半胱氨酸和甲硫氨酸,鸡腿菇、香菇和黑木耳的限制性氨基酸是缬氨酸。不同的评价指标对蛋白质进行营养评价,评价结果会有所差异。

Five species of edible fungi （ Agrocybe cylindraca maire, Coprinus comatus, Agaricus blazi, Agaricus bisporus and Auricularia auricular） were determined for their amino acids. The protein quality was assessed by five non - biological indicators. All kinds of amino acids were found in the five edible fungi and the essential amino acid rates were 45.94%, 37.62%, 42.45%, 41.54% and 35.98% respectively. The results of nutritional evaluation indicated that cysteine and methionine were the limited amino acids of Agrocybe cylindraca maire and Agaricus blazi while valine was the limited amino acid of Coprinus comatus, Agaricus bisporus and Auricularia auricular. Different evaluation index used to evaluate protein would lead different results.