黑虎掌菌营养成分的测定与评价.pdf

※营养卫生 食品科学 2011, Vol. 32, No. 09 299 张丙青，陈 健* (华南理工大学轻工与食品学院，广东广州 510640) ：目的：对野生黑虎掌菌的营养成分和营养品质价值进行系统分析。方法：依据各营养成分测定国家标 准对黑虎掌菌( 干制品) 的营养成分进行测定与评价。结果：黑虎掌菌中粗蛋白、粗纤维、粗脂肪、灰分、 水分含量分别为：1 5 . 7 4 % 、4 . 7 2 % 、2 . 5 7 % 、9 . 5 6 % 、7 . 8 3 % 。其中M g 、M n 、F e 、Z n 矿质元素含量为 7 5 1 . 5 5 、33.76 、318.07 、116.77mg/kg。样品中必需氨基酸总量(EAA)为3339.85mg/100g 、非必需氨基酸总量 (NEAA)为6548.98mg/100g 、氨基酸总量(TAA)为9888.83mg/100g 。氨基酸评分(AAS) 、化学评分(CS) 、氨基酸指 数(EAAI)分别为7.62 、3.92 、48.46 。EAA/TAA 为33.77% ，EAA/NEAA 为51.00% ，鲜味氨基酸总量占氨基酸总 含量为36.68% 。黑虎掌菌多糖重均分子质量(Mw)为765747D 和11194D。结论：黑虎掌菌蛋白质含量较高，脂肪 含量较低，碳水化合物和矿质元素含量丰富，营养较为均衡，是一种具有良好经济价值和开发前景的食用菌。 ：黑虎掌菌；营养成分；氨基酸评分 Determination and Analysis of Nutrition Components in Sarcodon aspratus ZHANG Bing-qing ， CHEN Jian* (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) Abstract ：Purpose: To systematically determine the nutrients and quality of wild Sarcodon aspratus. Method: the nutritional values and ingredients of S. aspratus were examined and evaluated according to the national standards. Results: The contents of crude protein, crude fiber, crude fat, ash, crude polysaccharide and water in dry Sarcodon aspratus sample were 15.74%, 4.72%, 2.57%, 9.56% and 7.83%, respectively. The contents of mineral elements Mg, Mn, Fe, and Zn were 751.55, 33.76, 318.07, 116.77 mg/kg, respectively. The essential, non-essential, and total amino acids were 3339.85, 6548.98 mg/100 g and 9888.83 mg/100 g, respectively, and the amino acid score (AAS), chemical score (CS), and essential amino acid index (EAAI) were 7.62, 3.92 and 48.46, respectively. Additionally, EAA/TAA and EAA/ NEAA were 33.77% and 51.00% and the flav