【作者】 羿红； 谢福泉； 林远崇； 蒋陈军；

【Author】 YI Hong XIE Fu-Quan LIN Yuan-Cong JIANG Chen-Jun (Edible & Medicine Fungi Laboratory, Silkworm and Mulberry Research institute of Fujian, Fuzhou 350003,China)

【机构】 福建省蚕桑研究所食药用菌研究室；

【摘要】 本文采用国际通用营养价值评价方法,对草菇Volvariella volvacea子实体蛋白质营养价值进行了全面评价,并与珍稀食用菌真姬菇Hypsizygus marmoreus、白灵菇Pleurotus nebrodensis、杏鲍菇Pleurotus eryngii、牛舌菌Fistulins hepatica、金顶侧耳Pleurotus citrinopileatus和秀珍菇Pleurotus geesteranus蛋白质营养价值进行比较,结果表明:草菇子实体蛋白质的必需氨基酸指数、生物价、营养指数3项指标在7种参比食用菌中排名第二。综合评价结果证明,草菇子实体蛋白质具有较高的营养价值。更多还原

【Abstract】 The international nutritional value standard was applied in the overall assessment of the nutritional proteins of the Vohariella volvacea fmitbodies. A comparison analysis of the nutritional proteins was carried out with Hypsizygus marmoreus, Pleurotus nebrodensis, Pleurotus eryngii, Fistulina hepatica, Pleurotus citrinopileatus, and Pleuro-tus geesteranua fruitbodies respectively. The assessing results showed that the indexes of Volvariella volvacea fmitbodies proteins in EAAI, BV and NI were placed in second among the seven kinds of edible fungi. These results suggested that Volvariella volvacea was a kind of edible fungus with higher nutritional value.更多还原