滑子菇营养成分分析与评价

目的：系统地测定滑子菇的营养成分，并对其进行营养价值评价。方法：采用各营养成分的国标及常用方法进行。结果：滑子菇中蛋白、总糖、脂肪、粗纤维、灰分、水分含量分别为24.98%、57.12%、3.21%、5.06%、6.38%、12.29%；滑子菇粗多糖过DEAE-52柱后得到两种多糖，多糖分子质量(Mp)均为21394u；滑子菇中包含17种氨基酸，氨基酸含量为12500.79mg/100g，必需氨基酸占总氨基酸的28.10%，氨基酸评分(AAS)、化学评分(CS)、必需氨基酸指数(EAAI)、生物价(BV)和营养指数(NI)分别为19.98、24.38、44.50、36.80、7.56。结论：滑子菇是一种高蛋白、低脂肪、低纤维的食用菌，其营养价值很高，也含有多糖等具药理作用的成分，具有潜在的经济价值。

Analysis and Evaluation of Nutritional Components in Fruit Body of Pholiota nameko

Objective：To systematically determine and analyze nutritional components in Pholiota nameko. Methods：The contents of nutritional components were determined using national standards and common methods. Results：The contents of crude protein, total polysaccharides, crude fat, crude fiber, ash and water in dry samples were 24.98%, 57.12%, 3.21%, 5.06%, 6.38% and 12.29%, respectively. After being decolorized and deproteinization through DEAE-52 column, two polysaccharides with the same molecular weight of 21394 u were obtained. The total content of 17 amino acids was 12.50%, and of which 28.1% were essential amino acids. Amino acid score (AAS), chemical score (CS), essential amino acid index (EAAI), biological value (BV), nutritional index (NI) were 19.98, 24.38, 44.50, 36.80 and 7.56, respectively. Conclusion: Pholiota nameko has high protein, low fat and low fiber and reveals excellent pharmacological effects so that it is a kind of mushroom with high nutritive and economic values.