不同品种金针菇的营养成分分析与评价

以金针菇（Flammulina filiformis）J6932、J6933、J6934、J6935、J4137、J5128、J6759、J5849和J6284为材料，进行营养成分和矿质元素测定，并通过氨基酸评分、化学评分和氨基酸比值系数进行了营养评价。结果表明：9个品种的金针菇均营养丰富，粗脂肪含量偏低，粗蛋白含量较高，高钾低钠，重金属含量均远低于检测限量指标，为低脂高蛋白产品；氨基酸种类齐全，但总量存在差异，其中谷氨酸、蛋氨酸、天冬氨酸和亮氨酸含量占总氨基酸含量的53.25%；必需氨基酸总量在50～87 mg/g，均高于FAO/WHO模式和鸡蛋模式，异亮氨酸含量与鸡蛋模式最接近；通过聚类分析将9种金针菇分为三大类，其中黄色品种与白色品种氨基酸含量存在明显差异。9种金针菇氨基酸含量丰富，可与其他食物互相补充，调优饮食结构。

Analysis and evaluation of nutrient components of different strains of Flammulina filiformis

Using J6932, J6933, J6934, J6935, J4137, J5128, J6759, J5849 and J6284 as materials, the nutrient components and mineral elements of different varieties of Flammulina filiformis were determined. The amino acid composition was analyzed by AAS, CS and RC. The 9 strains of Flammulina filiformis were rich in nutrition, high in K, low in Na, heavy metal content was far below the detection limit index, and they were all low in fat and high in protein products. The contents of glutamate, methionine, aspartate and leucine accounted for 53.25% of the total amino acids. The total contents of essential amino acids ranged from 50~87 mg/g, which were higher than those of FAO/WHO mode and egg mode, and the isoleucine content was the closest to egg mode. The 9 strains of Flammulina filiformis were divided into 3 groups by cluster analysis, and there were significant differences in amino acid content between the yellow strains and the white strains. The 9 strains of Flammulina filiformis had high nutritional value, which could complement each other with other foods and optimize dietary structure for improving dietary level.It can also provide theoretical basis for nutrition evaluation and breeding new strain of Flammulina filiformis.