黄花菜和3种食用菌营养价值的研究

Study on Nutritional Value of Daylily and Three Edible Funguses

为比较黄花菜和食用菌的营养价值,测定了黄花菜和香菇、木耳、银耳等3种食用菌中可溶性总糖、可溶性蛋白质、维生素C(Vc)和纤维素等营养成分的含量。结果表明:4种食材的营养成分含量存在显著差异,可溶性总糖含量以黄花菜最高,依次为黄花菜>香菇>银耳>木耳;可溶性蛋白质、Vc和纤维素含量均以香菇最高,分别依次为香菇>木耳>银耳>黄花菜、香菇>银耳>黄花菜>木耳、香菇>黄花菜>银耳>木耳。研究结果说明,香菇和黄花菜的营养成分含量与木耳、银耳相比具有较大优势,4种食材的综合营养价值依次为香菇>黄花菜>银耳>木耳。

In order to compare the nutritional value of daylily and edible fungus, the experiment determined the contents of soluble total sugar, soluble protein, vitamin C, cellulose in daylily, wood mushroom, black fungus, tremella fungus. Resuhs showed that there were significant differences in the contents of soluble total sugar, soluble protein, vitamin C, cellulose among four kinds of materials. The content of soluble total sugar in daylily was the highest in four materials, followed by wood mushroom, tremella fungus, black fungus. The contents of soluble protein, vitamin C and cellulose in wood mushroom were all the highest, the sequences were wood mushroom〉black fungus 〉tremella fungus 〉daylily, wood mushroom 〉tremella fungus〉daylily〉blaek fungus, wood mushroom〉 daylily〉tremella fungus〉black fungus, respectively. The research results revealed that wood mushroom and daylily had larger advantage over black fungus and tremella fungus in the nutrition ingredients. The sequence of total nutritional value in four materials was wood mushroom, daylily, tremella fungus, black fungus.