工厂化栽培杏鲍菇副产物营养成分分析与评价

Nutritional Analysis and Evaluation for Industrial Cultivated Pleurotus eryngii By-products

分析工厂化栽培杏鲍菇副产物(菇头、异形菇)的主要营养成分,并采用国际通用的非生物评价法,评价其蛋白质的营养价值。结果表明,与杏鲍菇商品菇相比,杏鲍菇副产物灰分、粗脂肪、粗多糖、Ca、Fe、Zn、Se等营养成分含量差异不显著,粗蛋白还高出20.69%;杏鲍菇副产物含有17种氨基酸,氨基酸总量达16.38g·hg-1,必需氨基酸总量为6.16g·hg-1;从化学评分(CS)、氨基酸评分(AAS)和氨基酸比值系数(RCAA)分析,杏鲍菇副产物第一限制氨基酸为含硫氨基酸(蛋氨酸+胱氨酸),但赖氨酸和苏氨酸含量较高,可与谷物类食物互补搭配;必需氨基酸指数(EAAI)、生物价(BV)和氨基酸比值系数分(SRCAA)略低于杏鲍菇商品菇;营养指数(NI)与香菇相当,略高于商品菇;杏鲍菇副产物营养丰富,开发潜力大。

Industrial cultivated Pleurotus eryngii by-products were analyzed in contents of major nutrients, and estimated particularly in its protein value with non-biological evaluations. The results showed that, compared with commodity P. Eryngii mushrooms, the cultivated P. eryngii by-products contained similar nutrients in amount of ash, crude fat, crude polysaccharide, Ca, Fe, Zn and Se but higher in its crude protein than in the commodity mushrooms for 20.69%. The P. eryngii by-product contained 17 amino acids in total amino acids and total essential amino acids for 16.38 g · hg^-1 and 6.16 g · hg^-1 , respectively. By indices of chemical score （CS）, amino acid score （AAS） and ratio coefficient of amino acid （RCAA）, the first limiting amino acid of P. eryngii by-product was determined in sulfur amino acids （methionine and cystine）, and higher in lysine and threonine than in other amino acids. The results suggested the optimal application in use of the by-products as the complementary of grains food. Comparatively, the indices of essential amino acid index （EAAI）, biological value （BV） and score of ratio coefficient of amino acid （SRCAA） were slightly lower in P. eryngii by-product than in commodity mushrooms, while nutritional index （NI） was slightly higher in P. Eryngii by-product than in commodity mushrooms but was similar with it of shiitake mushroom. The nutritional information indicated that Pleurotus eryngii by-product had great potential for further development in use.