CAJ | 학술논문

对攀西块菌(干制品)营养成分及香气成分进行测定分析。结果表明：攀西块菌中粗蛋白27.72%、粗纤维21.10%、粗脂肪3.27%、灰分6.64%、总糖39.12%、钾2988.40 mg/kg、钠156.21 mg/kg、锰24.82 mg/kg、镁1066.70 mg/kg、铁642.89 mg/kg、锌78.92 mg/kg、铜65.37 mg/kg、硒9.11μg/100 g,氨基酸总量18.10 mg/100 mg,EAA/TAA 为42.49%,EAA/NEA 为73.87%。主要香气成分是酸类、醇类、酯类、烯类和烷烃类物质。可见攀西块菌营养丰富,香味特殊,具有良好的开发利用前景。
대반서괴균(간제품)영양성분급향기성분진행측정분석。결과표명：반서괴균중조단백27.72%、조섬유21.10%、조지방3.27%、회분6.64%、총당39.12%、갑2988.40 mg/kg、납156.21 mg/kg、맹24.82 mg/kg、미1066.70 mg/kg、철642.89 mg/kg、자78.92 mg/kg、동65.37 mg/kg、서9.11μg/100 g,안기산총량18.10 mg/100 mg,EAA/TAA 위42.49%,EAA/NEA 위73.87%。주요향기성분시산류、순류、지류、희류화완경류물질。가견반서괴균영양봉부,향미특수,구유량호적개발이용전경。
The nutritional components and aroma components in Panxi truffles are determined in this paper.It is found that the truffles contain 27.72% crude protein,21.10% crude fiber,3.27% crude fat,6.64% ash,39.12% total sugar.The content of mineral elements K,Na,Mn,Mg,Fe,Zn,Cu and Se is 2988.40 mg/kg,156.21 mg/kg,24.82 mg/kg,1066.70 mg/kg,642.89 mg/kg, 78.92 mg/kg, 65.37 mg/kg, and 9.11 μg/100 g respectively. The content of TAA is 18.10 mg/100 mg;the EAA/TAA and EAA/NEAA are 42.49% and 73.87%.The main aroma components are acids,esters,alcohols,alkene,alkanes.Panxi truffles are rich in nutrition and of special fragrance;it has good prospect for development.