2 种鸡纵菌营养成分分析

测定粗柄鸡菌（Termitomyces robustus）、黄褐条纹鸡菌（T. striatus）子实体蛋白质、氨基酸、脂肪、矿质元素、碳水化合物、灰分及VC的含量，并通过与氨基酸对人类味觉感受阈值的比较，分析了鸡菌风味品质的物质基础。结果表明，鸡菌子实体富含镁、钙、铁、锌、磷，2 种鸡菌子实体中氨基酸以谷氨酸含
量最高分别达到0.55%和0.19%，7 种必需氨基酸占总氨基酸的41%和50%，蛋白质、脂肪含量介于蔬菜、动物类食物之间，但更偏重于蔬菜类，VC含量较为丰富。鸡菌营养丰富，其鲜味与鸡菌子实体中天冬氨酸、谷氨酸的较高含量相关。

Analysis of Nutrient Components in Fruit Bodies of Two Termitomyces Species

The contents of protein, mineral, carbohydrate, ash and VC in the fruit bodies of Termitomyces robustus and Termitomyces striatus were measured, and their flavor-active compounds were identified by comparison with taste thresholds of amino acids. The results showed that T. robustus and T. striatus were high in Mg, Ca, Fe, Zn and P. Glutamic acid was the most dominant amino acid in both, accounting for 0.55% and 0.19%, respectively. Moreover, 7 kinds of essential amino acids accounted for 41% and 50% of the total amino acids, respectively. The levels of protein and crude fat were between those of vegetables and meat, and closer to vegetables. The content of vitamin C was abundant. Therefore, the two species of Termitomyces are highly nutritional and the flavor is attributed to the higher contents of aspartic acid and glutamic acid.