Determination and analysis of nutritional components in Catathelasma ventricosum
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摘要: 以野生梭柄松苞菇子实体为原料,依据国标及常规方法对梭柄松苞菇(干制品)的粗蛋白、总糖、粗纤维、粗脂肪、水分、灰分、11种主要矿质元素及17种氨基酸等营养成分进行分析和评价。结果表明,梭柄松苞菇中粗蛋白、总糖、粗纤维、粗脂肪、灰分、水分含量分别为:17.21%、52.48%、4.57%、2.23%、7.73%、10.61%;其中Mg、Mn、Fe、Zn等矿质元素的含量分别为626.35、11.24、523.25、92.40mg/kg;其多糖经凝胶渗透色谱(GPC)检测得其多糖的峰位相对分子质量为:13590、291487、5176u;必需氨基酸占总氨基酸31.13%,氨基酸评分(AAS)、化学评分(CS)、必需氨基酸指数(EAAI)和营养指数(NI)分别为:6.07、6.96、56.76、9.66,鲜味氨基酸占总氨基酸的39.31%。梭柄松苞菇是一种高蛋白,低脂肪,低纤维的食用菌,其营养价值丰富,也含有多糖等药理活性成分,具有良好的经济价值和市场开发前景。Abstract: To investigate the nutritional components and evaluate nutritional value of the Catathelasma ventricosum, contents of crude protein, polysaccharides, crude fiber, crude fat, ash, moisture, 11 kinds of mineral, and 17 kinds of aminophenol of the fruting bodies of Catathelasma ventricosum were analyzed, with international standard methods and common methods.Contents of crude protein, polysaccharides, crude fiber, crude fat, ash, moisture in the dry sample were:17.21%, 52.48%, 4.57%, 2.23%, 7.73%, 10.61%.Contents of mineral elements Mg, Mn, Fe, Zn were 626.35, 11.24, 523.25, 92.40mg/kg, respectively.The Mp of Catathelasma ventricosum polysaccharides were determined by gel permeation chromatography (GPC) to be 13590, 291487, 5176u, respectively.Additionally, Essential amino acids were 31.13% in total amino acids.Amino Acid Score (AAS) , Chemical Score (CS) , Essential Amino Acid Index (EAAI) and Nutritional Index (NI) were 6.07, 6.96, 56.76, 9.66, respectively, and the flavour amino acid content was 39.31% in the total amino acids.Catathelasma ventricosum not only had high protein, low fat, low fiber, but also had components which had pharmacological effects, such as polysaccharides.It was a kind of edible mushuroom which had good economic value and great potential to be developed.
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Keywords:
- Catathelasma ventricosum /
- nutritional value /
- determination /
- analysis
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