鸡枞菌子实体成分的分析与测定

目的:系统地测定了鸡枞菌子实体的营养成分,并对其进行营养价值评价。方法:采用各营养成分的国标及常用方法进行实验。结果:鸡枞菌子实体中粗蛋白、总糖、粗脂肪、粗纤维、灰分、水分含量分别为:32.82%、26.79%、4.40%、6.38%、7.02%、13.08%;经脱色、脱蛋白后鸡枞菌粗多糖得率达3%,多糖相对分子量(Mp)分别为15762、724871、18251u;子实体中氨基酸含量28.51%,包含17种氨基酸,必需氨基酸占总氨基酸的40.82%,氨基酸评分(AAS)、化学评分(CS)、必需氨基酸指数(EAAI)和营养指数分别为87、70、74.78、24.54。结论:鸡枞菌是一种高蛋白、低脂肪、低纤维的食用菌,其营养价值很高,也含有多糖等具药理作用的成分,具有潜在的经济价值。

Analysis and determination of components in the fruit body of Collybia albuminosa

Objective:The nutrition components and value of Collybia albuminosa were systemati-cally determined in the experiment.Method:The contents of nutrition components were determined with national standards and common methods.Result:The contents of crude protein,total polysaccharide,crude fat,crude fiber,ash and water in the dry sample were:32.82%,26.79%,4.40%,6.38%,7.02% and 13.08%.The extraction rate of crude polysaccharide after being decolorized and deproteinization came to 3%.The Mp of Collybia albuminosa polysaccharides were 15762,724871,18251u,respectively.The total amino acids in the fruit body of Collybia albuminosa were 28.51%,including 17 kinds of amino acids.Essential amino acids were 40.82% in total amino acids.Amino Acid Score(AAS),Chemical Score(CS),Essential Amino Acid Index(EAAI)and Nutritional Index(NI)were 87,70,74.78 and 24.54,respectively.Conclusion:Collybia albuminosa has high protein,low fat,low fiber.It also had components which have pharmacological effects,for example polysaccharides.It was a kind of mushroom with good nutrition value and economic value.