摘要
了解草菇各品种间的营养成分差别,可为草菇品种定向选育、贮藏加工提供理论基础。通过参照国家标准检测方法,对聊城地区5个草菇主栽品种1295、V2-10、1296、V1-5、丛生草菇的多糖、蛋白质、脂肪、18种氨基酸、维生素C和微量元素等营养成分进行检测对比。结果表明,5个草菇品种蛋白质含量均明显高于鸡蛋和牛奶,氨基酸含量高于鸡蛋和冬虫夏草,维生素C与钙、铁、锌含量均高于苹果;其中,以V1-5所含蛋白质、多糖、脂肪含量最高,品种1295所含氨基酸总量、必需氨基酸、维生素C、钙、铁、锌较高,品种1296所含粗纤维或膳食纤维含量较高。
Understanding the nutritional differences of Volvariella volvacea varieties can provide a theoretical basis for directional breeding and storage processing.To explore the main nutritional components of five main varieties of V.volvacea 1295,V2-10,1296,V1-5 and cluster V.volvacea in Liaocheng area.The contents of amino acids,biological macromolecules,vitamin C and trace elements in the fruiting body of V.volvacea were detected according to the national standard detection method.The results showed that the protein content of V.volvacea was significantly higher than that of eggs and milk,the content of amino acids was higher than eggs and Cordyceps,and the content of vitamin C,calcium,iron and zinc are higher than apple,among them,variety V1-5 contained the highest polysaccharide,protein and fat,variety 1296 contained higher total amount of amino acids,essential amino acids,vitamin C,calcium,iron,zinc,crude fiber or dietary fiber.
作者
武恩斯
李慧
吕军
李岩杰
赵新宇
WU Ensi;LI Hui;LÜJun;LI Yanjie;ZHAO Xinyu(Liaocheng Academy of Agricultural Sciences,Liaocheng 252000,China)
出处
《食药用菌》
2023年第5期323-326,共4页
Edible and Medicinal Mushrooms
基金
山东省2017年度农业重大应用技术创新项目——日光温室菌菜轮作轻简化栽培模式及配套技术创新研究与示范推广。
关键词
草菇
营养成分
品种选择
蛋白质
多糖
Volvariella volvacea
component analysis
variety selection
protein
polysaccharide
