3种野生块菌营养成分比较分析

为探究中华夏块菌、假喜马拉雅块菌和攀枝花白块菌的营养价值,采用国家标准方法检测水分、蛋白质、脂肪、粗纤维、灰分、氨基酸、维生素、矿质元素、稀土元素及重金属。结果表明:3种块菌干物质中粗纤维占41.8%~52.8%,蛋白质分别是29.8%、27.8%和31.4%,脂肪在2.16%~2.80%之间,必需氨基酸2.58 g/100 g~3.86 g/100 g,呈味氨基酸3.33 g/100 g~4.78 g/100 g,分别占各自氨基酸总量的33.5%、40.4%和40.2%,远高于必需氨基酸含量。3种块菌都含有丰富的精氨酸、胱氨酸和酪氨酸以及常量元素和微量元素,攀枝花白块菌中钾、钠、钙、镁、锌、铜、锰、锶含量较高,中华夏块菌中硒含量较高,3种块菌稀土元素适量、重金属和农药残留较低。证实3种块菌是富含呈味氨基酸和精氨酸的优质调味食品。

Comparative Analysis of Nutritional Components of Three Wild Truffles

In order to explore the nutritional value of Chinese summer truffle,pseudo-Himalayan truffle and Panzhihua white truffle,the water,protein,fat,crude fiber,ash,amino acids,vitamins,mineral elements,rare earth elements and heavy metals were detected by the methods of national standard. The results showed that the crude fiber of the three truffles accounted for 41.8%-52.8%,the protein was 29.8%,27.8% and 31.4%respectively,the fats were between 2.16%-2.80%,and the essential amino acids were 2.58 g/100 g-3.86 g/100 g. The tasteful amino acids were 3.33 g/100 g-4.78 g/100 g,accounting for 33.5%,40.4% and 40.2% of the total amino acids,which were much higher than the essential amino acids. They were rich in arginine,cystine and tyrosine,as well as mineral elements. The contents of potassium,sodium,calcium,magnesium,zinc,copper,manganese and strontium were higher in Panzhihua white truffle,and the content of selenium in Chinese summer truffle was higher. The moderate amount of rare earth elements,low heavy metals and pesticide residues were detected. The three truffles were therefore high quality flavoring foods with rich tasteful amino acids and arginine.