海鲜菇营养成分分析

Analysis of the Nutrition of Hypsizygus marmoreus

海鲜菇味道鲜美,质地脆嫩,营养价值高且具有较高的药用价值。分别对海鲜菇的菇盖、菇柄、菇根及幼菇、残菇的水分、灰分、粗脂肪、粗蛋白、粗纤维、游离氨基酸、总氨基酸、总酚、总黄酮含量等进行测定。结果显示,菇盖的水分、粗脂肪、粗蛋白、总氨基酸、游离氨基酸、总酚、总黄酮含量高于菇柄和菇根,而菇根的粗纤维含量显著高于菇盖和菇柄。幼菇的粗蛋白含量为31.78%,显著高于其他样品。

Hypsizygus marmoreus with fresh taste, crisp texture, high nutritional value, has high medicinal value. Analyze the content of moisture, ash, crude fat, crude protein, crude fiber, total amino acid, free amino acid, total phenol and flavonoids in different samples of Hypsizygus marmoreus. Results showed that the content of moisture, crude fat, crude protein, free amino acid, total amino acid, total phenol and flavonoids in mushroom cap was significantly higher than mushroom stalk and mushroom root. But the crude fiber in mushroom root was higher than mushroom cap and mushroom stalk. The content of protein in young mushroom was 31.78%, which was significantly higher than other samples.