白灵菇和红椎菌的成分分析研究

Analysis of nutritional components of the two kinds of edible fungus

采用国家标准方法对干制白灵菇和红椎菌子实体主要营养成分进行分析测定。结果表明两种食用菌均富含蛋白质、脂肪、灰分和多糖,在白灵菇中含量分别为17.79%、3.54%、5.77%、8.12%,在红椎菌中含量分别达26.35%、3.33%、6.50%、3.19%。两种食用菌均含有一定量的矿质元素,其中白灵菇含有较高的钙、镁,分别达到19.95、67.34mg/kg;而红椎菌中铁含量较高,达到9.68mg/kg。上述结果表明白灵菇和红椎菌是两种营养价值较高的食用菌。从对食品高蛋白含量要求的角度分析,红椎菌的营养价值优于白灵菇,而对于进一步研究食用菌多糖的角度分析,白灵菇的研究价值高于红椎菌。

The main nutritive and functional components in Pleortus nebrodensis and Russula sp were determined and analyzed. The results showed that two kinds of wild edible fungus contains a considerable amount of protein,fat, minerals and polysaccharide. The Pleortus nebrodensis contents are 17.79%, 3.54%, 5.77%, 8.12%; The Russula sp contents are 26.35%, 3.33%, 6.50%, 3.19%. It also showed that the two kinds of wild edible fungus contains a certain amount of mineral elements, which are distinguished by Pleortus nebrodensis＇ high calcium and magnesium content, respectively, 19.95 mg/kg and 67.34 mg/kg; and Russula sp contain a higher iron content, reaching 9.68 mg/kg. It also provided that the Pleortus nebrodensis and Russula sp are two types of edible fungus with higher nutritional value. High protein content of food from the perspective of the requirements analysis, Russula sp has superior nutritional value, and for further study of the perspective of edible fungus polysaccharides analysis, the research of Pleortus nebrodensis value of higher than Russula sp.