食品与发酵工业 >

2021 , Vol. 47 >Issue 5: 211 - 216

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025705

分析与检测

野生和人工栽培羊肚菌营养价值对比分析

  • 乔俊 ,
  • 支彩艳 ,
  • 陈志文 ,
  • 宋洁 ,
  • 赵建国
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  • 1(山西大同大学 化学与化工学院, 山西 大同, 037009)
    2(山西大同大学 炭材料研究所, 山西 大同, 037009)
    3(石墨烯林业应用国家林业和草原局重点实验室, 山西 大同, 037009)
博士, 副教授(赵建国教授为通讯作者, E-mail:jgzhaoshi@163.com)

收稿日期: 2020-09-18

  修回日期: 2020-10-12

  网络出版日期: 2021-03-31

基金资助

国家自然科学基金项目(51804191);山西省“1331工程”石墨烯产业化应用技术协同创新中心(晋教科[2017]10号);山西省科技成果转化引导专项 (201804D131041);大同市科技计划重点研发(农业)项目(2020040)

收起

Comparative analysis of nutritional value between wild and cultivated Morchella

  • QIAO Jun ,
  • ZHI Caiyan ,
  • CHEN Zhiwen ,
  • SONG Jie ,
  • ZHAO Jianguo
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  • 1(College of Chemistry and Chemical Engineering, Shanxi Datong University, Datong 037009, China)
    2(Institute of Carbon Materials Science, Shanxi Datong University, Datong 037009, China)
    3(Key Laboratory of National Forest and Grass Administration for the Application of Graphene in Forestry, Datong 037009, China)

Received date: 2020-09-18

  Revised date: 2020-10-12

  Online published: 2021-03-31

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摘要

为全面比较野生和人工栽培羊肚菌的营养价值, 以晋中、大同人工栽培羊肚菌以及南充、丽江野生羊肚菌为样品, 采用国家或行业标准方法对4类样品中的基本营养成分、矿物质元素、维生素和氨基酸含量进行了测定。利用营养质量指数、氨基酸评分、化学评分、必需氨基酸指数、生物价和营养指数等指标对野生和人工栽培羊肚菌的营养价值进行了分析和对比。结果表明:人工栽培羊肚菌的粗蛋白、粗脂肪和粗纤维的含量比野生羊肚菌略高;野生羊肚菌铁元素和维生素C的含量比人工略高, 其他大多数矿质元素和维生素的含量相差不大;人工栽培羊肚菌的氨基酸含量、生物价及营养指数比野生羊肚菌高。人工栽培羊肚菌的营养价值能够与野生羊肚菌媲美, 且重金属的摄入风险更低, 适宜作为高品质的羊肚菌食材并加大人工种植规模。

关键词： 羊肚菌; 氨基酸; 矿质元素; 维生素; 营养价值

本文引用格式

乔俊 , 支彩艳 , 陈志文 , 宋洁 , 赵建国 . 野生和人工栽培羊肚菌营养价值对比分析[J]. 食品与发酵工业, 2021 , 47(5) : 211 -216 . DOI: 10.13995/j.cnki.11-1802/ts.025705

Abstract

In order to comprehensively evaluate the nutritional value of wild and artificially cultivated Morchella, this article took cultivated Morchella in Jinzhong and Datong as well as wild Morchella in Nanchong and Lijiang as raw materials to analyze the basic nutrients, mineral elements, vitamins and amino acids. The index of nutritional quality (INQ), amino acid score (AAS), chemical score (CS), essential amino acid index (EAAI), biological value (BV) and nutritional index (NI) were used to analyze and compared the nutritional value of wild and cultivated Morchella. The results showed that the content of crude protein, fat and fiber of cultivated Morchella was slightly higher than that of wild. The content of iron and vitamin C in wild Morchella was slightly higher than that of artificial ones, however, the content of most other mineral elements and vitamins were no significant difference. The amino acid content, BV and NI of cultivated Morchella were higher than those of wild. The nutritional value of cultivated Morchella could be comparable to that of wild, and with the lower risk of heavy metal intake compared with wild cultivated Morchella. It is suitable as high-quality Morchella and the scale of artificial cultivation should be increased.

Key words： Morchella; amino acid; mineral elements; vitamin; nutritional value

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