栽培与野生羊肚菌营养成分及抗氧化性研究

Study on nutrition and antioxidant of cultivated and wild Morchella esculenta

对栽培六妹羊肚菌子实体与野生羊肚菌子实体及菌丝体主要营养成分、氨基酸成分及1,1-二苯基三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)清除率、O_2^-清除率、Fe^(2+)螯合力及还原力进行测定与研究。结果表明:羊肚菌子实体主要营养成分含量显著高于菌丝体,其抗氧化能力也强于菌丝体;栽培羊肚菌子实体氨基酸总量、必需氨基酸总量在3种被测蛋白中均为最高,其蛋白质营养评价结果也最优。研究表明,栽培羊肚菌子实体的主要营养成分含量高、抗氧化性较强、蛋白质营养价值较高,适宜作为高营养品质的羊肚菌食材。

The research focused on fruiting bodies and mycelia of cultivated and wild Morchella esculenta, and determined them the main nutrients, amino acid composition and content, 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging rate, O2— scavenging rate, Fe2+ chelating force and reducing force. The results showed that the main nutrient content in the fruiting bodies was significantly higher than that of mycelia, and its antioxidant capacity was stronger than mycelia. The sum of amino acids and essential amino acids in the fruiting bodies cultivated were the highest among the three kinds of protein sources, and its protein nutrition evaluation was optimal. The results of the study showed that cultivated Morchella esculenta fruiting bodies was suitable as with high nutritional quality ingredients because of the higher antioxidant activity and the higher nutritional value of protein.