三种食用菌预煮液主要营养成分分析.doc

三种食用菌预煮液的主要营养成分分析 　　摘要：以常见的双孢菇（Agaricus bisporus）、杏鲍菇（Pleurotus eryngii）、香菇（Lentinula edodes）预煮液为原料，对其主要营养成分进行分析和比较。结果表明，可溶性固形物含量为2%的3种食用菌预煮液中，蛋白质含量为0.29%～0.65%，总糖含量为0.17%～1.24%，且杏鲍菇预煮液中的多糖含量占总糖含量的比例高达95%以上；含有19或18种游离氨基酸，双孢菇预煮液中含量最高；含有16或17种水解氨基酸，7种或6种必需氨基酸，双孢菇预煮液中水解氨基酸总含量高达416.43 mg/100 mL，香菇预煮液中谷氨酸和天冬氨酸含量占总含量的63.1%，杏鲍菇预煮液中精氨酸含量较高，且其蛋白质组成最为接近于理想蛋白质。 　　关键词：食用菌；双孢菇（Agaricus bisporus）；杏鲍菇（Pleurotus eryngii）；香菇（Lentinula edodes）；预煮液；营养成分 　　中图分类号：S646 文献标识码：A 文章编号：0439-8114（2015）19-4801-04 　　DOI：10.14088/ki.issn0439-8114.2015.19.037 　　Abstract： The nutritional components from blanching liquid of three edible fungus （Agaricus bisporus， Pleurotus eryngii， Lentinula edodes） were analyzed and compared with each other. The results showed that in the blanching water containing 2% of three edible funguses respectively， protein content ranged from 0.29% to 0.65% and total sugar levels ranged from 0.17% to 1.24%. The blanching water of P. eryngii had the highest content of polysaccharide and reached to 95%. 18 or 19 kinds of free amino acids were determined in the three fluids and the total content of free amino acids in blanching water of A. bisporus were significantly higher compared with that in others. 16 or 17 kinds of hydrolyzed amino acids， including 6 or 7 kinds of essential amino acids， were also detected and the highest amount of total hydrolyzed amino acids （416.43 mg/100 mL） were found in blanching water of A. bisporus， while， the glutamic acid and aspartic acid took up 63.1% of hydrolyzed amino acids in blanching water of L. edodes， moreover， blanching water of P. eryngii contained most arginine and its EAA pattern was closest to the ideal protein composition. 　　Key words： edible fungus； Agaricus bisporus； Pleurotus eryngii； Lentinula edodes； blanching liquid； nutritional composition 　　食用菌俗称蘑菇，不仅味道鲜美，营养丰富，而且还有较高的药用价值。食用菌富含氨基酸、可溶性糖、有机酸、膳食纤维等多种营养物质[1，2]，具有抗肿瘤、增强免疫力、降血脂、抗衰老等作用[3-5]。食用菌罐头、方便食品等产品加工时需要进行热水预煮、杀青，钝化菇体中的氧化酶，防止褐变，减少不良风味，同时能加快脱水和渗糖、渗盐，改善罐藏产品的品质[6]。通常，