八种食药用真菌蛋白质营养价值评价

An Evaluation Study on Nutritional Value of Eight Kinds of Edible and Medicinal Fungi Protein

为了评价食药用真菌蛋白质的营养价值,本研究收集市售的八种食药用真菌,测定其蛋白质含量和氨基酸组成,采用氨基酸评分(AAS)、必需氨基酸指数(EAAI)、生物价(BV)、必需氨基酸相对比值(EAARR)、氨基酸比值系数评分(SRCAA)、营养指数(NI)等多种化学方法对食药用真菌蛋白质进行营养评价,结果表明:所测的八种食药用真菌蛋白质含量处在20-32 g/100 g干重之间,必需氨基酸种类齐全,含量高,占比(必需氨基酸/总氨基酸)高于WHO/FAO提出的标准,是良好的优质蛋白来源,且综合评价后草菇营养价值更为靠前.

Eight kinds of edible and medicinal fungi were collected from the market for the evaluation of the nutri-tional value of edible fungus protein, with a view to determining the protein content and amino acid composition. The nutritional value of edible and medicinal fungi protein was assessed by the amino acid score （ AAS） , essential amino acid index （ EAAI） , biological value （ BV） , the ratio of essential amino acids （ EAARR） , score of ratio co-efficient of amino acid （ SRCAA） , nutritional index （ NI） and other chemical methods. The results showed that the protein content of the eight kinds of edible fungus, measured in dry weight, was between 20—32g/100g, the varie-ties of essential amino acid were full, the content ratio （ essential amino acid/total amino acid） was also higher than the standard proposed by WHO/FAO, so they were regarded as the good quality protein source. The nutritional val-ue of Volvariella volvacea was proved to be the best among the eight kinds of edible and medicinal fungi upon evalu-ation.