对13种常见食用菌的氨基酸组成进行测定和营养评价。采用全自动氨基酸分析仪,按照GB 5009.124-2016《食品安全国家标准食品中氨基酸的测定》测定食用菌中氨基酸含量,通过氨基酸评分(Amino acid score,AAS)和氨基酸比值系数(Ratio coeffi...对13种常见食用菌的氨基酸组成进行测定和营养评价。采用全自动氨基酸分析仪,按照GB 5009.124-2016《食品安全国家标准食品中氨基酸的测定》测定食用菌中氨基酸含量,通过氨基酸评分(Amino acid score,AAS)和氨基酸比值系数(Ratio coefficient of amino acid,RC)法对氨基酸进行营养评价。结果显示,13种食用菌中均含有16种氨基酸,其中氨基酸总量和必需氨基酸总量最高的食用菌均为双孢蘑菇,含量最高的氨基酸均为谷氨酸,鲜味氨基酸含量占氨基酸总量的20.9%~35.5%。13种食用菌中,氨基酸配比最接近世界卫生组织和联合国粮食及农业组织(World Health Organization/Food and Agriculture Organization of the United Nations,WHO/FAO)提出的氨基酸模式、营养最为均衡的是竹荪。食用菌中苏氨酸比较丰富,蛋氨酸相对不足,竹荪的第一限制氨基酸为赖氨酸,其他食用菌的第一限制氨基酸均为蛋氨酸。研究结果表明,食用菌中氨基酸含量丰富,是优质蛋白来源,具有较高营养价值,可作为蛋氨酸限制饮食的天然食材。展开更多
A dinitrophenyl hydrazone colorimetric anion sensor （receptor 1） was synthesized and its recognition properties towards various anions were investigated by naked eye observation and spectroscopic methods, namely UV-...A dinitrophenyl hydrazone colorimetric anion sensor （receptor 1） was synthesized and its recognition properties towards various anions were investigated by naked eye observation and spectroscopic methods, namely UV-vis and 1H NMR titrations in DMSO. The addition of AcO？, F？ and H2PO4？ to receptor 1 resulted in marked red shift of the charge-transfer absorbance band （Δλ=91 nm, 407 nm to 498 nm） concomitant with a ＇naked-eye＇ detectable colour change from yellow to pink. However, both the colour and spectral changes were reversible by the addition of cations （MII） of 3d5-10 as well as CdII, HgII, MgII and CaII. Subsequently, complementary IMP/INH logic functions based on colour and spectral switching （ON/OFF） were affirmed. The sensor can, thus be utilized as a colorimetric molecular switch modulated by F？/MII.展开更多
文摘对13种常见食用菌的氨基酸组成进行测定和营养评价。采用全自动氨基酸分析仪,按照GB 5009.124-2016《食品安全国家标准食品中氨基酸的测定》测定食用菌中氨基酸含量,通过氨基酸评分(Amino acid score,AAS)和氨基酸比值系数(Ratio coefficient of amino acid,RC)法对氨基酸进行营养评价。结果显示,13种食用菌中均含有16种氨基酸,其中氨基酸总量和必需氨基酸总量最高的食用菌均为双孢蘑菇,含量最高的氨基酸均为谷氨酸,鲜味氨基酸含量占氨基酸总量的20.9%~35.5%。13种食用菌中,氨基酸配比最接近世界卫生组织和联合国粮食及农业组织(World Health Organization/Food and Agriculture Organization of the United Nations,WHO/FAO)提出的氨基酸模式、营养最为均衡的是竹荪。食用菌中苏氨酸比较丰富,蛋氨酸相对不足,竹荪的第一限制氨基酸为赖氨酸,其他食用菌的第一限制氨基酸均为蛋氨酸。研究结果表明,食用菌中氨基酸含量丰富,是优质蛋白来源,具有较高营养价值,可作为蛋氨酸限制饮食的天然食材。
文摘A dinitrophenyl hydrazone colorimetric anion sensor （receptor 1） was synthesized and its recognition properties towards various anions were investigated by naked eye observation and spectroscopic methods, namely UV-vis and 1H NMR titrations in DMSO. The addition of AcO？, F？ and H2PO4？ to receptor 1 resulted in marked red shift of the charge-transfer absorbance band （Δλ=91 nm, 407 nm to 498 nm） concomitant with a ＇naked-eye＇ detectable colour change from yellow to pink. However, both the colour and spectral changes were reversible by the addition of cations （MII） of 3d5-10 as well as CdII, HgII, MgII and CaII. Subsequently, complementary IMP/INH logic functions based on colour and spectral switching （ON/OFF） were affirmed. The sensor can, thus be utilized as a colorimetric molecular switch modulated by F？/MII.
