摘要
目的为野生食用菌高值化利用与开发提供科学依据。方法以松茸、鸡枞、黄牛肝菌、白牛肝菌、青头菌5种云南野生食用菌边角料为材料,采用国家标准方法测定其主要营养成分。结果水分、灰分、粗蛋白、粗脂肪、粗纤维、总糖、水溶性化合物、总碳水化合物、全氨基酸和常见金属元素的含量在5种野生食用菌中存在极显著差异(P<0.01)。其中,白牛肝菌的水分含量、粗蛋白含量、粗脂肪含量、粗纤维含量、水溶性成分含量和全氨基酸含量均最高(分别为88.73%、35.66%、1.76%、8.23%、40.49%、20.78%),黄牛肝菌的灰分含量最高(6.03%),松茸的总糖和总碳水化合物含量最高(分别为35.07%、58.40%)。白牛肝菌的钙、铜含量最高(分别为97.79 mg/100 g、3.13 mg/100g),鸡枞的铁、镁含量最高(分别为107.26 mg/100 g、115.37 mg/100g),松茸的锌、锰含量最高(分别为56.40 mg/100 g、5.08 mg/100 g)。结论 5种野生食用菌边角料均含有人体所需的氨基酸,主要营养成分含量存在极显著差异,属于高蛋白低脂肪,鲜嫩可口的健康食材。
Objective To provide references about high-value use and development for wild edible mushrooms.Methods In this study,the byproducts oiTricholoma matsutake,Termitomyces albuminosus,Cantharellus cibarius,Boletus edulis and Russula virescens in Yunnan were used as materials.The main nutritional components were analyzed by the national standard methods.Results There were very significant differences in water content,ash content,crude protein,crude fat,crude fiber,total-sugar,water-soluble components,carbohydrate,total amino acids and common metallic elements（P〈0.01） among five kinds of wild edible mushrooms.Boletus edulis contained the highest levels of water,crude protein,crude fat,crude fiber,water-soluble components and total amino acids contents（88.73%,88.73%,35.66%,1.76%,8.23%,40.49%,and 20.78%,respectively）.Cantharellus cibarius contained the highest level of ash content（6.03%）.Tricholoma matsutake contained the highest levels of total-sugar and carbohydrate（35.07%and 58.40%）.Boletus edulis contained the highest levels of calcium and copper（97.79mg/100 g and 3.13 mg/100 g）.Termitornyces albuminosus contained the highest levels of iron and magnesium（107.26mg/100 g and 115.37 mg/100 g）.Tricholoma matsutake contained the highest levels of zinc and manganese（56.40mg/100 g arid 5.08 mg/100 g）.Conclusion There were very significant differences in the main nutritional components among the five kinds of mushrooms.These byproducts from five kinds of wild edible mushrooms were high-protein and low-fat,healthy and delicious ingredients,and contained all of the essential amino acids which people need.
出处
《食品安全质量检测学报》
CAS
2016年第9期3767-3772,共6页
Journal of Food Safety and Quality
基金
云南省科技计划项目重大科技专项(2016ZA008)
云南省科技计划项目省院省校科技合作专项(2013IB010)~~
关键词
野生食用菌
边角料
营养成分
wild edible mushroom
byproduct
nutrient content
作者简介
刘佳，硕士生，主要研究方向为食品科学。E—mail：lhc712@126．com
廖国周，副教授，硕士生导师，主要研究方向为食品加工与质量控制。E—mail：LiaoGuoZhou@ynau．edu．cn．
通讯作者：葛长荣，教授，博士生导师，主要研究方向为营养与食品安全。E-mail：gcrzal@126．com
