白鳞蘑菇的营养成分评价及其成熟度对品质的影响

Nutritional components of Agaricus bernardii and effects of maturity on its nutritional quality

对内蒙古地区野生白鳞蘑菇驯化品种进行营养评价,并探讨生理成熟度对其品质的影响.采用国标及常用方法对新品种(蒙白音1号和2号)子实体和不同采收期(未开伞成熟度和开伞成熟度)的子实体进行常规营养成分、氨基酸、脂肪酸及矿物质分析.结果表明,蒙白音1号和2号的粗蛋白、氨基酸组成、脂肪酸组成、铁、锌、磷较为丰富,均高于双孢菇;蒙白音1号未开伞成熟度子实体总糖、维生素、氨基酸组成、多不饱和脂肪酸/饱和脂肪酸比值、钠、铁、钙含量均较高于开伞成熟度子实体.白鳞蘑菇驯化品种营养价值较高,极具开发利用价值;未开伞成熟度子实体相比开伞成熟度子实体体现出较高的营养品质,为驯化白鳞蘑菇品种后期研究开发提供数据参考.

This study determined the nutritional quality of wild Agaricus bernardii domesticated in Inner Mongolia,and the effects of maturity stages on its quality were discussed. The conventional nutritional components,amino acids,fatty acids and minerals in new varieties of Agaricus bernardii (Meng Bai Yin No. 1 and Meng Bai Yin No. 2) and when they were in early fruit body stage and full developed stage were analyzed. It was found that the crude protein,amino acids,fatty acids,Fe,Zn and P in Agaricus bernardii were higher than those in Agaricus bisporus . Moreover,the total sugar,V B2 ,V B6 ,amino acids,the ratio of polyunsaturated fatty acid to saturated fatty acid,Na,Fe and Ca in Meng Bai Yin No. 1 at early commercial maturity stage were higher than those at later stage. Therefore,Agaricus bernardii is a kind of edible fungi with high nutritive values and worth for further development. Besides,Agaricus bernardii at early commercial maturity stage has higher nutritional quality,which provides a reference for in-depth study on Agaricus bernardii .