摘要
为研究贵州不同地区不同种类野生食用菌的营养价值,对24种野生食用菌中的氨基酸进行了检测。结果表明,24种野生食用菌总氨基酸含量差异明显,含量(w,后同)为125.28~356.38 mg·g^(-1);必需氨基酸种类齐全,含量为50.7~144.76 mg·g^(-1);呈味氨基酸和药用氨基酸含量丰富。采用必需氨基酸的氨基酸比值(RAA)、氨基酸比值系数(RC)等多个指标对不同种类的氨基酸进行评价。结果表明,大部分野生食用菌氨基酸含量丰富,可作为优质蛋白来源。氨基酸营养价值最高的是M24(68.24),最低的是M3(33.48)。主成分分析和聚类分析结果表明,综合品质最好的是M6(0.94),最差的是M9(-1.39)。由此可见,野生食用菌的氨基酸组成与其种类及生长地区相关。
In order to study the nutritional value of different kinds of wild edible mushrooms from different regions of Guizhou Province,free amino acids in 24 wild edible mushrooms were detected.The results showed that the contents of total amino acids in 24 kinds of wild edible mushrooms were significantly different,the content of total amino acids was 125.28-356.38 mg·g^(-1),the essential amino acid were complete the content of essential amino acid was 50.7-144.76 mg·g^(-1)the content of taste amino acids and medicinal amino acid were rich.Evaluate different types of amino acids through various indicators such as amino acid ratio(RAA)and amino acid ratio coefficient(RC),it is known that most edible wild mushrooms are rich in amino acids through various amino acid nutritional value evaluation methods,that can be used as a high-quality protein source in human mode.The highest nutritional value of amino acids is M24(68.24),and the lowest is M3(33.48).Principal component analysis and cluster analysis showed that the best overall quality is M6(0.94)and the worst isM9(-1.39).So the amino acid composition of wild edible mushrooms were related to their species and growth regions.
作者
王飞雁
徐秀红
裴芸
陈阿敏
李经纬
姚南
张万萍
WANG Feiyan;XU Xiuhong;PEI Yun;CHEN Amin;LI Jingwei;YAO Nan;ZHANG Wanping(College of Tobacco Science,Guizhou University/Key Laboratory for Tobacco Quality of Guizhou,Guiyang 550025,Guizhou,China;College of Agriculture,Guizhou University,Guiyang 550025,Guizhou,China;Bureau of Agriculture and Rural Areas of Guiyang,Guiyang 550081,Guizhou,China)
出处
《中国瓜菜》
北大核心
2025年第8期118-130,共13页
China Cucurbits And Vegetables
基金
国家自然科学基金项目(32160737)
贵州省科技厅农业领域支撑计划项目(黔科合支撑[2019]2451-4号)。
关键词
野生食用菌
氨基酸
主成分分析
综合评价
Wild mushroomn
Amino acid
Principal component analysis
Comprehensive evaluation
