贵州4种主要栽培食用菌品质综合评价

Comprehensive Evaluation on the Quality of Four Main Cultivated Edible Fungi in Guizhou

基于联合国粮农组织和世界卫生组织的标准模式氨基酸评分以及品质评价的灰色关联度分析,对4种贵州主要栽培食用菌进行蛋白质营养价值和品质的综合评价。4种食用菌子实体的氨基酸比值系数分分别为:黑木耳(90.88)>香菇(88.81)>灰树花(84.67)>红托竹荪(65.06),其中黑木耳子实体所含蛋白质的营养价值最高。4种食用菌灰色相对关联度分别为:红托竹荪(0.87)>灰树花(0.31)>黑木耳(0.29)>香菇(0.28),其中红托竹荪的品质综合评价最优。红托竹荪子实体中的铅、镉、汞、砷含量最高,分别为1.96、4.02、3.80、5.22 mg·kg-1,具有一定的食品安全风险。红托竹荪是贵州特色珍稀食用菌,其价值高,综合品质优,但相比其他3种工厂化栽培食用菌蛋白质营养价值低,有重金属食品安全风险,若对此进行相关技术攻关将有助于该产业的健康发展。

Comprehensive evaluation of protein nutritional value and quality of four edible fungi based on the standard amino acid score and grey correlation analysis of quality evaluation by FAO and WHO.The amino acid ratio coefficients of the fruit bodies of the four edible fungi in Guizhou were as follows:Auricularia heimuer(90.88)>Lentinus edodes(88.81)>Polyporus frondosus(84.67)>Phallus rubrovolvatus(65.06),among which the protein contained in the fruit bodies of A.heimuer the highest nutritional value.The gray relative correlation degrees of the four edible fungi were:P.rubrovolvatus(0.87)>P.rondosus(0.31)>A.heimuer(0.29)>L.edodes(0.28),among which P.rubrovolvatus had the best comprehensive quality evaluation.The content of lead,cadmium,mercury and arsenic in the fruit body of P.rubrovolvatus is the highest,which are 1.96,4.02,3.80,5.22 mg·kg-1,respectively,and have certain food safety risks.As a rare edible fungus with Guizhou characteristics,P.rubrovolvatus has high value and excellent comprehensive quality,compared to the other three types of industrialized cultivation of edible fungi,the protein nutritional value is low and there is a risk of heavy metal food safety.If relevant technical breakthroughs are made in this regard,it will contribute to the healthy development of the industry.