闽产食用菌的氨基酸组成特征及其营养评价

Amino acid composition characteristics and nutritional evaluation of edible fungi produced in Fujian

中文关键词:  食用菌  氨基酸  营养评价  聚类分析

英文关键词:edible fungi  amino acid  nutritional evaluation  cluster analysis

中文摘要:

      目的 探究闽产食用菌的氨基酸组成特征及其营养价值。方法 采用氨基酸自动分析仪分析食用菌氨基酸含量, 利用鸡蛋蛋白模式和联合国粮食及农业组织(Food and Agriculture Organization, FAO)/世界卫生组织(World Health Organization, WHO)推荐的理想蛋白模式系统评价各食用菌的氨基酸营养价值。结果 食用菌至少包含18种氨基酸, 包括8种成人必需氨基酸、2种儿童必需氨基酸。成人必需氨基酸、非必需氨基酸、酸味类氨基酸、甜味类氨基酸、苦味类氨基酸、儿童必需氨基酸、药用氨基酸、支链氨基酸、增香与着色氨基酸、伯胺基氨基酸含量等特殊功效氨基酸含量分别为3.19%~10.90%、4.51%~16.24%、1.73%~7.77%、2.09%~7.39%、3.03%~9.73%、0.55%~2.30%、4.84%~17.16%、1.30%~4.86%、2.90%~12.06%、3.94%~14.89%, 品种间含量差异明显。必需氨基酸与氨基酸总量的百分比、必需氨基酸与非必需氨基酸含量的百分比、氨基酸比值系数分、必需氨基酸指数和营养指数依次为40.86%~48.72%、69.10%~95.00%、46.19~88.18、58.37~83.43、7.12~24.53, 品种间营养价值差异明显。蛋氨酸+胱氨酸均相对过剩, 缬草氨酸、异亮氨酸、亮氨酸、赖氨酸表现严重不足, 而苯丙氨酸+酪氨酸、苏氨酸、色氨酸各品种表现不一。通过聚类分析, 样品可分为3大类: 高、中、低品质蛋白组。结论 18种食用菌氨基酸组成及营养价值存在一定的差异, 具有不同的开发应用前景。

英文摘要:

      Objective To explore the amino acid composition characteristics and nutritional evaluation of edible fungi produced in Fujian. Methods The amino acid content of edible fungi was analyzed by automatic amino acid analyzer. The egg protein model and the ideal protein model recommended by the Food and Agriculture Organization (FAO)/World Health Organization (WHO) were used to evaluate the amino acid nutritional value of edible fungi. Results Edible fungi contain at least 18 kinds of amino acids, including 8 kinds of essential amino acids for adults and 2 kinds of essential amino acids for children. The content of special effect amino acids such as adult essential amino acid, non-essential amino acids, sour amino acids, sweet amino acids, bitt amino acids, children essential amino acids, medicinal amino acids, branched chain amino acids, flavoring and coloring amino acids, primary amine amino acids, and that like were 3.19%?10.90%, 4.51%?16.24%, 1.73%?7.77%, 2.09%?7.39%, 3.03%?9.73%, 0.55%?2.30%, 4.84%?17.16%, 1.30%?4.86%, 2.90%?12.06% and 3.94%?14.89%, respectively. The differences of amino acids content among different edible fungi were significant. The percentage of essential amino acids to total amino acids, the percentage of essential amino acids to non-essential amino acids, the score of amino acid ratio coefficient, the essential amino acid index and the nutritional index were 40.86%?48.72%, 69.10%?95.00%, 46.19?88.18, 58.37?83.43 and 7.12?24.53, respectively. The difference in nutritional value among varieties were significant. Methionine+cystine were relatively surplus, valerian acid, isoleucine, leucine and lysine showed serious deficiencies, while phenylalanine+tyrosine, threonine and tryptophan each variety showed different performances. Through clustering analysis, the samples could be divided into three categories: High, medium and low quality protein groups. Conclusion There are some differences in amino acid composition and nutritional value of 18 kinds of edible fungi, which have different development and application prospects.