长白山野生平盖灵芝蛋白质营养价值分析

Nutritional Value of Ganoderma applanatum Pat Grown in Changbai Mountain

本研究旨在分析长白山野生平盖灵芝蛋白质营养价值。以长白山野生平盖灵芝为原料,测定其蛋白质以及氨基酸含量。采用蛋白质氨基酸评分(amino acid score,AAS)、化学评分(chemical score,CS)、氨基酸比值系数(ratio coefficient of amino acid,RC)、比值系数分(score of RC,SRC)、必需氨基酸指数(essential amino acid index,EAAI)、营养指数(nutritional indexes,NI)以及生物价(biological value,BV)对其蛋白质营养价值进行综合评价。结果表明:长白山野生平盖灵芝子实体中蛋白质、总氨基酸(total amino acids,TAA)、支链氨基酸(branched chain amino acids,BCAA)、风味氨基酸、必需氨基酸(essential amino acids,EAA)和非必需氨基酸(non-essential amino acids,NEAA)含量分别为12.14%、10.43%、2.16%、5.66%、4.01%和6.43%;EAA/NEAA和EAA/TAA分别为62.33%和38.39%;依据AAS和CS,第一、二限制性氨基酸(limiting amino acid,LAA)分别是甲硫氨酸+胱氨酸、赖氨酸。综上,长白山野生平盖灵重金属含量达到国家标准,蛋白质中氨基酸相对平衡,但在实际生产中应注意添加甲硫氨酸+胱氨酸和赖氨酸。

The purpose of this study was to analyze nutritional value of the protein in Ganoderma applanatum pat grown in Changbai Mountain. The content of protein and amino acid of Ganoderma applanatum Pat grown in Changbai Mountain was determined. Amino acid score（AAS）,chemical score（CS）and the ratio coefficient（RC）,the ratio coefficient of amino acid（SRC）,essential amino acid index（EAAI）,nutritional index（NI）and biological value（BV）were used to evaluate the nutritional value of the protein in fruit body of Ganoderma applanatum pat grown in Changbai Mountain. The results showed that the content of lead,arsenic,and mercury were 0.01,0.04 mg/kg and 0.01 mg/kg,respectively. The concentration of protein,essential amino acid（EAA）,non-essential amino acids（NEAA）,branched chain amino acids（BCAA）,total amino acids（TAA）,and flavor amino acids in fruit body of Ganoderma applanatum pat grown in Changbai Mountain were 12.14 %,4.01 %,6.43 %,2.16 %,10.43 % and 5.66 %,respectively. The ratio of EAA to NEAA and EAA to TAA were62.33 % and 38.39 %,respectively. According to AAS and CS,the first and second limiting amino acid（LAA）were methionine plus cystine and lysine. In conclusion,the content of heavy metals in fruit body of Ganoderma applanatum pat grown in Changbai Mountain conformed to the national standard,and the amino acids in the protein were relatively balanced. However,more attentions are to paid on the addition of methionine plus cystine and lysine to Ganoderma applanatum pat in practice.