摘要
研究了同一产地不同潮期香菇、不同部位香菇营养成分的差异,包括水分、灰分、脂肪、粗蛋白、总糖、氨基酸组成、粗纤维、干物质和高分子多糖(HMWP)等。结果表明:经过统计学上的t检验分析,在α=0.05的水平下,所有四潮香菇的营养成分有差别。一潮香菇含水量、粗纤维最高,而干物质、总糖含量较低;二潮香菇粗灰分、干物质、高分子多糖含量、氨基酸含量、必须氨基酸含量最高,而蛋白质含量最低;三潮香菇总糖含量最高,HMWP最低;四潮香菇蛋白质含量最高,粗纤维含量最低。同一产地和品种香菇的不同部位-菇盖和菇柄的实验结果表明,菇盖有较高的粗蛋白绝干含量、灰分、干物质、和HMWP含量;而菇柄有较高的脂肪、水分、总糖和纤维含量。菇盖有较高的必需氨基酸百分含量。
The components and contents of nutrients in mushroom in different batches were determined and compared, including moisture, ash, fat, crude protein, total sugar, amino acid composition, crude fiber, dry matter and polymer polysaccharide （HMWP）, etc. The results showed a difference in nutritients of the mushroom of the four different batches. The mushroom in the first batch had higher contents of water and crude fiber but lower contents of dry matter and total sugar than those of other bathes. The contents of crude ash, dry matter, polymer polysaccharide, amino acids, essential amino acids of the mushroom in the second batch were higher than others but their crube protein were lower. High total sugar content but low polymer polysaccharide content were found in the samples of the third batch. For the mushroom of the forth batch, they showed high protein content but low crube fiber content. Analysis of the nutrients in mushroom sample from the same origin and place showed that the pileus had high dry crude protein content, ash content, dry matter, and HMWP content, while the mushroom stipe had high fat, handle moisture, total sugar and fiber content. High content of essential amino acids were found in pileus .of the mushroom samples.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第6期691-694,724,共5页
Modern Food Science and Technology
关键词
香菇
不同潮期
不同部位
营养成分
mushroom
different batches
different parts
nutrition components
