[1]苏德伟,宋飞飞,林辉,等.菌草竹荪子实体蛋白质营养价值评价[J].北方园艺,2019,43(17):133-139.[doi:10.11937/bfyy.20190762]
　SU Dewei,SONG Feifei,LIN Hui,et al.Evaluation on the Nutritional Value of Protein in the Fruiting Bodies ofDictyophora indusiata Cultivated by JUNCAO[J].Northern Horticulture,2019,43(17):133-139.[doi:10.11937/bfyy.20190762]
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菌草竹荪子实体蛋白质营养价值评价

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 43卷 期数: 2019年17 页码: 133-139 栏目: 出版日期: 2019-09-15
Title:
Evaluation on the Nutritional Value of Protein in the Fruiting Bodies ofDictyophora indusiata Cultivated by JUNCAO
作者:
苏德伟1; 宋飞飞2; 林辉1; 苏冠凤3; 罗海凌1; 林占熺1
（1.福建农林大学 国家菌草工程技术研究中心，福建 福州 350002；2.福建生物工程职业技术学院，福建 福州 350002；3.寿光市中医医院，山东 潍坊 262700）
Author(s):
SU Dewei1; SONG Feifei2; LIN Hui1; SU Guanfeng3; LUO Hailing1; LIN Zhanxi1
(1.China National Engineering Research Center of JUNCAO Technology，Fujian Agriculture and Forestry University，Fuzhou，Fujian 350002；2.Fujian Institute of Biological Engineering，Fuzhou，Fujian 350002；3.Shouguang Hospital of Traditional Chinese Medicine，Weifang，Shandong 262700)
关键词:
菌草; 竹荪; 蛋白质; 氨基酸; 营养价值
Keywords:
JUNCAO; Dictyophora indusiata; protein; amino acid; nutritional value
DOI:
10.11937/bfyy.20190762
文献标志码:
A
摘要:
以泰宁和顺昌产地菌草栽培的竹荪为试材，以竹屑栽培的竹荪为对照（CK），采用国际通用方法，研究了菌草竹荪的营养成分，并对其子实体蛋白质的营养价值进行了评价。结果表明：泰宁和顺昌菌草竹荪粗蛋白质含量分别为22.79%、24.01%，均高于竹屑竹荪18.53%、19.47%；粗脂肪含量分别为1.88%及2.01%，均低于竹屑竹荪2.23%及2.38%；氨基酸总量分别为15.44、16.27 g?（100g）-1，均高于竹屑竹荪10.83、11.38 g?（100g）-1。对2个产地菌草竹荪蛋白质的营养价值进行评价，发现其氨基酸评分（AAS）和化学评分（CS）低于竹屑竹荪，但其第一限制性氨基酸与竹屑竹荪相一致，均为蛋氨酸+胱氨酸；其必需氨基酸指数（EAAI）、生物价（BV）、营养指数（NI）及氨基酸相对比值（EAARR）均高于竹屑竹荪；泰宁产菌草竹荪氨基酸比值系数分（SRCAA）高于竹屑竹荪，但顺昌产菌草竹荪与之相反。通过模糊识别法得出，菌草竹荪与全鸡蛋白贴近度分别为0.82、0.80，高于竹屑竹荪的0.79、0.78。菌草栽培竹荪的蛋白质含量高，脂肪含量低，富含多种碳水化合物及矿物质元素，具有较高的营养价值。
Abstract:
The nutritional ingredients of Dictyophora indusiata cultivated by JUNCAO (which cultivated by bamboo sawdust were kept as control) in Taining and Shunchang were studied according to International Universal Methods.In addition，the nutritional value of protein in fruiting body was evaluated.The results showed that，for JUNCAO D.indusiata produced in two areas，the crude protein content of 22.79% and 24.01% (which were higher than that of bamboo D.indusiata in 18.53% and 19.47%)，the crude fat content of 1.88% and 2.01% (which were lower than 2.23% and 2.38% of bamboo D.indusiata)，and total amino acids of 15.44 g?（100g）-1 and 16.27 g?（100g）-1 (which were higher than 10.83 g?（100g）-1 and 11.38 g?（100g）-1 of bamboo D.indusiata) were detected respectively.According to the nutritional value evaluation of JUNCAO D.indusiata，it was found that the amino acid score (AAS) and chemical scores(CS) were lower than that of bamboo D.indusiata.However，the first limited amino acids were methionine and cystein，which were same as that of bamboo D.indusiata.In addition，the essential amino acid index (EAAI)，biological value (BV)，nutritional index (NI)，essential amino acid relative ratio (EAARR) were all higher than bamboo D.indusiata.For the score of ratio coefficient of amino acid (SRCAA)，JUNCAO D.indusiata cultivated in Tainning County was higher than bamboo D.indusiata，while which cultivated in Shunchang County was on the contrary.By using the fuzzy discernment method，the closeness degrees of JUNCAO D.indusiata to egg protein was 0.82 and 0.80 respectively，higher than 0.79 and 0.78 in bamboo D.indusiata.The research showed that JUNCAO D.indusiata has higher nutritional value with higher protein，lower fat content and many varieties of carbohydrates and mineral elements.

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备注/Memo

第一作者简介：苏德伟（1986-），男，硕士，助理研究员，研究方向为生态农业和农业生物技术。E-mail:sudewei_mark@163.com.责任作者：林占熺（1943-），男，本科，研究员，博士生导师，研究方向为菌草技术。E-mail：juncao_china@163.com.基金项目：福建农林大学科技创新专项基金资助项目（KFA17178A）；福建省科技特派员后补助资助项目（K1517077A）；福州市科技计划资助项目（2017-N-34）。收稿日期：2019-04-28

更新日期/Last Update: 2019-09-24