八种食用菌营养成分的测定与分析

Determination of nutritive components of eight edible fungi

采用氨基酸分析仪、荧光分光光度计等分析仪器,依据国标分析方法,测定并分析了甘肃省主栽的香菇、平菇、金针菇、双孢菇、阿魏菇、杏鲍菇、茶树菇、黑木耳等8种食用菌的营养成分。结果表明,所测食用菌中含有丰富的多糖、粗纤维、多种矿物质、蛋白质以及18种游离氨基酸,其中人体必需的8种氨基酸占氨基酸总量的40 % 以上,是营养全面、配比合理、具有很大开发利用价值的资源。

According to the National Standard analytic methods, the nutritive components in 8 species of edible fungi cultivated mainly in Gansu province of China were determinated and analyzed with Amino acid auto-analytic apparatus, Fluorescent spectrophotometer. The results showed that these edible fugi contain a considerable amount of polysaccharose, fiber, minerals, protein, and free amino acids, of which eight kindsof essential amino acids comprised over 40 % of all the amino acids, and are a sort of resources that have abundant nutritions and have much value in use.