4种食用菌干制品的品质评价

Quality Evaluation of Four Dried Edible Fungi

以水分含量、pH值、活性成分多糖含量、蛋白质含量、氨基酸组成和含量、矿质元素和重金属元素含量等为评价指标,对4种食用菌干制品进行质量品质评价。实验结果显示:4种食用菌的水分、pH值、蛋白质和多糖含量差异显著,高山银耳的多糖含量最高为80.75±0.051(mg/g),原野茶树菇的蛋白质含量最高为34.29±0.26(g/100g)。采用氨基酸比值系数法,以总蛋白质氨基酸含量、必需氨基酸的含量、药用氨基酸含量、鲜味氨基酸含量、必需/鲜味/药用氨基酸分别与总蛋白质氨基酸含量的比值、必需氨基酸与FAO/WHO模式值的比值RAA和RC等为评价指标,对4种食用菌蛋白质进行营养价值、药用保健和鲜味呈现三方面进行评价,结果表明:在营养价值方面,原野茶树菇的品质最优;在生物活性保健功能方面,高山银耳的品质最优;在呈味功能方面,高山茶树菇的品质最优。4种食用菌均含有较丰富的矿质元素,且原野茶树菇的含量优于其它3种食用菌。4种食用菌样品均不存在重金属蓄积或污染的风险。

The quality of four dried edible fungi was evaluated with the water,pH value,active ingredient polysaccharide content,protein content,amino acid composition and content,mineral elements and heavy metal elements as the evaluation indexes.The experimental results showed that the water,pH value,protein and polysaccharide content of the four dried edible fungi were varied significantly,the highest polysaccharide content was 80.75±0.051(mg/g)in Gaoshan T.fuciformis,and the highest protein content was 34.29±0.26(g/100g)in Yuanye A.aegerita.The nutritional value,medicinal health value and umami presentation of the four dried edible fungi were evaluated by amino acid ratio coefficient method with the ratio of total protein amino acid content,content of essential amino acid content,medicinal amino acid content,umami amino acid content,essential/umami/medicinal amino acid content and total protein amino acid content,essential amino acid and FAO/WHO mode value ratio RAA and RC as the evaluation indexes,the results show that Yuanye A.aegerita was the best in terms of nutritional value,Gaoshan T.fuciformis was the best in terms of bioactive health value,Gaoshan A.aegerita was the best in terms of umami presentation.The four dried edible fungi were rich in essential mineral elements,but there were great differences in the content and Yuanye A.aegerita was better than the other three dried edible fungi.None of the four edible fungi had the risk of heavy metal accumulation or contamination.