不同品系真姬菇子实体营养成分和活性成分比较

Comparison of Nutritional and Active Ingredients in Different Strains of Hypsizygus marmoreus

研究真姬菇(Hypsizygus marmoreus)4个品系白玉菇、萃仙菇、蟹味菇和海鲜菇的子实体营养成分和活性成分的差异,为真姬菇的开发利用提供参考依据。采用国家食品标准和常规方法对其营养成分和活性成分进行量测定。粗脂肪、总糖、烟酸、维生素B6、维生素B12、维生素E、多糖、皂苷、胆碱在白玉菇中含量最高;粗纤维、维生素A、维生素B2、维生素C、黄酮在萃仙菇中含量最高;粗蛋白、酚酸在蟹味菇中含量最高,维生素B1在海鲜菇中含量最高;微量元素Al、As、Cr、Cu在白玉菇中含量最高,Cd、Ni在萃仙菇中含量最高,K、Mn在蟹味菇中含量最高,Zn在海鲜菇中含量最高。未检测到Co、Hg、Pb、Pd、Se成分。由此看来白玉菇中活性成分和营养成分含量较高。

In order to study the differences in nutrients and active ingredients of the fruit bodies of four strains of Hypsizygus marmoreus,such as white Hypsizygus marmoreus,Cuixiangu,Xieweigu and Haixiangu,it provided a reference for the development and utilization of the true mushroom.The content of nutrients and active ingredients was determined by national food standards and conventional methods.Crude fat,total sugar,niacin,vitamin B6,vitamin B12,vitamin E,polysaccharide,saponin and choline were the highest in white Hypsizygus marmoreus;Crude fiber,vitamin A,vitamin B2,vitamin C and flavonoids were the highest in Cuixiangu;crude protein and phenolic acid were the highest in Xieweigu,vitamin B1 was the highest in Haixiangu;Al,As,Cr and Cu were in white Hypsizygus marmoreus.The content of Cd and Ni was the highest in Cuixiangu,K and Mn were the highest in Xieweigu,and Zn was the highest in Haixiangu.Co,Hg,Pb,Pd,and Se components were not detected.It appeared that the content of active ingredients and nutrients in the white mushroom is high.