CAJ | 학술논문

以金针菇为研究对象,对其上部子实体和菌柄基部2个部位中的营养成分进行比较分析,以期为金针菇下脚料的合理开发利用提供理论依据。结果表明,2个部位的常规营养成分(蛋白质、总糖、灰分、纤维素)含量差异显著(P<0.05),且基部含有较高的总糖、灰分、纤维素,而脂肪含量低且无显著性差异。金针菇抗氧化成分Vc和多酚含量丰富,上部和基部的Vc含量分别达0.53 mg/g、0.35 mg/g,多酚含量分别达7.38 mg/g、6.88 mg/g。金针菇上部和基部同时含有47种矿物质,且富含对人体有益的K、Na、Ca、Mg等常量元素以及Zn、Fe、Mn、Se等微量元素。其中,基部的K、Ca、Mg、Mn含量均比上部高。金针菇中氨基酸含量丰富且种类齐全,上部子实体和菌柄基部中总氨基酸含量分别为164.36 mg/g、125.92 mg/g,必需氨基酸含量分别占35.10%、32.87%。金针菇2个部位的主要营养成分种类相似,蛋白质含量高、脂肪含量低,富含多糖、矿物质和氨基酸,有很高的营养价值和较好的开发前景。
이금침고위연구대상,대기상부자실체화균병기부2개부위중적영양성분진행비교분석,이기위금침고하각료적합리개발이용제공이론의거。결과표명,2개부위적상규영양성분(단백질、총당、회분、섬유소)함량차이현저(P<0.05),차기부함유교고적총당、회분、섬유소,이지방함량저차무현저성차이。금침고항양화성분Vc화다분함량봉부,상부화기부적Vc함량분별체0.53 mg/g、0.35 mg/g,다분함량분별체7.38 mg/g、6.88 mg/g。금침고상부화기부동시함유47충광물질,차부함대인체유익적K、Na、Ca、Mg등상량원소이급Zn、Fe、Mn、Se등미량원소。기중,기부적K、Ca、Mg、Mn함량균비상부고。금침고중안기산함량봉부차충류제전,상부자실체화균병기부중총안기산함량분별위164.36 mg/g、125.92 mg/g,필수안기산함량분별점35.10%、32.87%。금침고2개부위적주요영양성분충류상사,단백질함량고、지방함량저,부함다당、광물질화안기산,유흔고적영양개치화교호적개발전경。
In this study, Flammunlina velutipes was used as the research object. The nutritional ingredients in upper fruiting bodies and stipe base of Flammunlina velutipes were analyzed and compared, so as to provide a theoretical basis for the rational exploitation and utilization of Flammulina velutipes scraps. The results showed that the contents of protein, total sugar, ash and fiber were significantly different between the two parts of Flammunlina velutipes ( P <0 . 05 ) , while there was no significant difference in fat content with low level. The contents of total sugar,ash and fiber in stipe base were higher than that in upper fruiting bodies. The contents of antioxidants vitamin C and polyphenol were rich and up to 0. 53 mg/g,0. 35 mg/g in upper fruiting bodies and 7. 38 mg/g,6. 88 mg/g in stipe base respectively. The upper fruiting bodies and stipe base of Flammulina velutipes all contained 47 kinds of minerals, including major common elements such as K,Na, Ca and Mg,as well as all kinds of microelements such as Zn,Fe,Mn and Se,which were good for human health. The contents of K,Ca,Mg,Mn elements were higher in stipe base than that in upper fruiting bodies. There were comprehensive amino acids in Flammunlina velutipes with total amino acids of 164 . 36 mg/g and 125 . 92 mg/g in upper fruiting bodies and stipe base respectively. Meanwhile,the proportions of essential amino acids in the total amino acids were 35. 10% and 32. 87% in upper fruiting bodies and stipe base respectively. Consequently,both the upper fruiting bodies and stipe base of Flammulina velutipes presented similarities of the categories of main nutritional ingredient, and contained high protein, low fat, rich polysaccharide, mineral substances and amino acids. Flammunlina velutipes had high nutritional value and good development prospects.