杏鲍菇可食副产物营养成分分析及加工特性研究

Nutritional and Processing Characteristics Evaluation of Pleurotus eryngii Edible By-Products

以杏鲍菇可食副产物为研究对象,在营养成分分析的基础上,评价其营养价值。研究结果表明,杏鲍菇可食副产物中主要营养成分为碳水化合物和蛋白质,脂肪、灰分含量低,属于高蛋白低脂肪的健康食物;矿物质元素含量丰富,是典型的高钾低钠类食物;重金属含量远低于国家限量标准,是安全可靠的加工原料;富含16种氨基酸,第一限制氨基酸为蛋氨酸+胱氨酸,赖氨酸含量较高。蛋白质营养评价结果表明,杏鲍菇可食副产物AAS、SC、SECAA评分高于商品菇, EAAI、BV、NI略低于商品菇。综合比较营养成分及蛋白质营养价值,杏鲍菇可食副产物和商品菇无显著性差异(p>0.5),是营养价值很高的食品加工原料。

Pleurotus eryngii edible by-products were analyzed in contents of nutrients, and its nutritive value was estimated. The results showed that the main nutrients in Pleurotus eryngii edible by-products were carbohydrate and protein, and it contained rich mineral elements. P. eryngii edible by-products were healthy food with high protein low fat and high K low Na. Heavy metals in P. eryngii edible by-products were considerably lower than national limited standards, and were safe for processing. P. eryngii edible by-products contained 16 amino acids, and the first limiting amino acid was methionine and cystine, and it was higher in lysine than in other amino acids. Comparatively, the scores ofAAS, CS and SECAA were slightly higher in P. eryngii edible by-products than in commodity mushrooms, while EAAI, BV and NI were slightly lower in P. eryngii edible by-products than in commodity mushrooms. By general comparison of nutrients and protein values, there was no significant differences between P. eryngii edible by-products and commodity mushrooms. P. eryngii edible by-products were excellent raw materials for food processing_.