【摘要】 目的:通过对蟹味菇和贵州产野生棕灰口蘑中的氨基酸组分进行分析来探求其在营养方面的价值。方法:采取酸水解法对氨基酸组分进行分析。结果:研究发现,在这两种食用菌中所含的人体必需氨基酸占各自总氨基酸含量的比例为55.44%和39.44%;相同质量的二者相比较,棕灰口蘑中氨基酸总量明显少于蟹味菇的氨基酸总量。结论:这两种食用菌具有一定的营养保健功能和开发应用价值。更多还原

【Abstract】 Objective:To explore the nutritional value of Hypsizygus marmoreu sing and Tricholoms terreum kummer through analyzing their Amino acid composition.Methods:using acid hydrolysis method to analyze Amino acid composition. Results:It is found that,in these two edible fungus,the percentage of human essential amino acid content accounted for their total amino acid content are 55.44and 39.44.Compared the same quality of them,the amino acid content of Tricholoms terreum kummer is obviously less than that of Hypsizygus marmoreu sing.Conclusion:These two edible fungus have certain nutritional and health care function and development and application value.更多还原