Microsoft Word 杨旭昆_二校勿动版

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1 7 10 Vol. 7 No Journal of Food Safety and Quality Oct., 杨旭昆 1, 汪禄祥 1*, 刘艳芳 1, 邵金良 1, 罗红 (1., ; 2., ) 2 摘要 : 目的 7 17 方法, 7, / (WHO/FAO) 7 结果 7 ; 6, ;, 6 20%,, 28.65%; 7, 5 ; ; 85.9,, 15.15; 7 WHO/FAO 1.40 结论关键词 : ; ; WHO/FAO ; Composition comparison and nutritional evaluation of amino acids in 7 kinds of wild edible mushrooms from Yunnan province YANG Xu-Kun 1, WANG Lu-Xiang 1*, LIU Yan-Fang 1, SHAO Jin-Liang 1, LUO Hong 2 (1. Quality Standard and Testing Technology Research Institute, Yunnan Academy of Agricultural Sciences, Kunming , China; 2. Horticultural Crops Research Institute, Yunnan Academy of Agricultural Sciences, Kunming , China) ABSTRACT: Objective To determine the content and evaluate the nutritional value of 17 kinds of amino acids in 7 kinds of wild edible mushrooms from Yunnan province. Methods The mushroom samples were treated with acid hydrolysis, and then the content of amino acids were determined by amino acid autoanalyzer. In order to evaluate the nutritional value of amino acids in 7 kinds of wild edible mushrooms, the proportion of essential amino acids (EAA) in the total amino acids, ratio of amino acid (RAA), ratio coefficient of amino acid (RC), and score of ratio coefficient of amino acid (SRC) were calculated, and the results were compared with the ideal WHO/FAO recommended pattern 基金项目 : Fund: Supported by Program of Health and Family Planning Commission of Yunnan Province * 通讯作者 :,, wangluxiang@sina.com *Corresponding author: WANG Lu-Xiang, Researcher, Quality Standard and Testing Technology Institute, Yunnan Academy of Agricultural Sciences, No.2238, Beijing Road, Panlong District, Kunming , China. wangluxiang@sina.com

2 10, : of essential amino acids in protein. Results Among the 7 kinds of wild edible mushrooms, amino acid composition of Collybia albuminosa and Thelephora ganbajun Zang were the most reasonable which were close to the desired protein. Although the content of different kinds of amino acids in Morchella esculenta (L.) Pers. were all higher than those in other 6 kinds of wild mushrooms, its ratio of essential amino acids was low. Except for the Morchella esculenta (L.) Pers., the content of taste amino acids in other 6 kinds of wild mushrooms were all higher than 20%, and the value in Tuber aestivum Vittad was the highest which was up to 28.65%. Leucine and isoleucine were relatively insufficient in all the 7 kinds of wild mushrooms, and leucine was the first limited amino acid in 5 kinds of wild mushrooms. Methionine was relatively abundant in wild mushrooms except Termitomyces fuliginous. The SRC of Collybia albuminosa was 85.9 which indicated that the nutritional value of it was the highest, and the SRC of Morchella esculenta (L.) Pers. was only The average content of lysine in 7 kinds of wild edible mushrooms was 1.40 times of that in WHO/FAO recommended pattern. Conclusion There are large differences for the content of amino acids in different kinds of wild edible mushrooms, and it is necessary to carry out in-depth study on the amino acid composition in more kinds of edible mushrooms from different origin. KEY WORDS: wild edible mushroom; essential amino acid; WHO/FAO recommended pattern; amino acid nutrition evaluation 1 引言,,,, 84%, 10%, 6% ( ),,,, [1] 2000, 1000,, 80%, 40% 126, [1,2],,,, [3,4],,,,,, [5] (Morchella esculenta (L.) Pers.) (Boletus edulis Bull) (Collybia albuminosa) (Termitomyces fuliginous) (Tricholoma matsutake [S. Ito et Imai] Sing) (Thelephora ganbajun Zang) (Tuber aestivum Vittad) 7,, / (WHO/FAO) [8,9] 7 2 材料与方法 2.1 材料 (2 ) (7 ) (3 ) (1 ) (2 ) (2 ) (2 ), 2.2 主要仪器与试剂 WLY-100 ( ); BINDER FD 115 ( BINDER ); L-8800 ( ); BSA224S-CW ( ( ) ) 100 nmol/ml ( Sigma ); ( ); 95% (, ) 2.3 氨基酸测定 70, 80, 100 mg ( ), 100 ml 6 mol/l,, ~24 h;,,

3 [6,7] : (4.6 mm 60.0 mm) 57.0, 136, 1( ) 0.40 ml/min, 2( ) 0.35 ml/min, 20 μl, 2.4 营养评价方法 1973 / (WHO/FAO) [8,9] : (1) (essential amino acid, EAA) EAA%= / (2) (ratio of amino acid, RAA) RAA= EAA / EAA, WHO/FAO, (3) (ratio coefficient of amino acid, RC) RC=RAA/RAA, RC 1, RC 1, RC 1, RC (4) (score of ratio coefficient of amino acid, SRC) SRC=100-CV 100, CV RC SRC=100,, SRC 100,, SRC, [6,7] 3 结果与分析种野生食用菌的氨基酸组成, 7 1, 7 : (23.44%) (3.49%) (3.4%) (3.02%) (2.73%) (1.67%) (1.38%),, ; 6 10 ; ,, 6, 6 7, ( E/N E/T ), WHO/FAO E/T 40%, E/N 60%, 7, [10],, 6 ; 7,, , 7 [11], 6 20%,, 28.65%, 种野生食用菌的必需氨基酸配比及营养评价 WHO/FAO,,, 7, WHO/FAO ;, 7 EAA WHO/FAO EAA RAA RC,,, RC 0.22, 7,, 7, 5 ; ( + ), 6 7 SRC (85.91) (73.06) (70.63) (70.17) (66.19) (58.34) (15.15), 7, ;

4 10, : , SRC 70 6,,, RC 0.22~2.85,, SRC 15.15, 6 Table 1 表 1 7 种野生食用菌的氨基酸组成及含量 (%) Composition and content of amino acids of 7 kinds of wild edible mushrooms(%) (Asp) # (Thr) * (Ser) (Glu) # (Gly) (Ala) (Cys) (Val) * (Met) * (Ile) * (Leu) * (Tyr) (Phe) * (Lys) * (His) (Arg) (Pro) (T) (E) (N) (W) E/N(%) E/T(%) W/T(%) : *, # Table 2 表 2 7 种野生食用菌中必需氨基酸的 EAA 值 The EAA values of essential amino acids of 7 kinds of wild edible mushrooms WHO/FAO EAA Thr Val Met+Cys Ile Leu Phe+Tyr Lys

5 Table 3 表 3 7 种野生食用菌中必需氨基酸的 RAA RC 和 SRC 值 Values of RAA, RC and SRC of essential amino acids of 7 kinds of wild edible mushrooms RAA RC RAA RC RAA RC RAA RC RAA RC RAA RC RAA RC Thr Val Met+Cys Ile Leu Phe+Tyr Lys SRC 种野生食用菌的赖氨酸含量特征, [13], 7 WHO/FAO, 1.40, 1.05, 1.60,,,, 2 [14,15] 4 讨论,,,,,,, [12],,, SRC 7,, [12,14,15],, 6,,,,,,, 参考文献 [1],,,. [J]., 2015, 23(6): Lu YX, Tian HM, Yang HS, et al. Characteristics of climate habitats of edible wild fungi in Yunnan Province [J]. Chin J Eco-Agric, 2015, 23(6): [2],,,. ( ) [J]., 2013, 32(2): 4 6. Tai LM, Zhao CY, Guo X, et al. Prospects of exploitation and utilization on several kinds of high economic value of wild edible and medicinal fungi resource in Yunnan [J]. Edible Fungi China, 2013, 32(2): 4 6. [3],. [J]., 2013, 33(3): Chen J, Xu C. Status quo and prospects of edible fungi processing industry [J]. J Microbiol, 2013, 33(3): [4],. [J]., 2015, 34(1): 4 6. Zhou SJ, Zhang XN. Health function of edible mushroom and the development of health foods [J]. Edible Fungi China, 2015, 34(1): 4 6. [5],,,. [J]., 2012, 34(1): Sun C, Lin J, Wan YP, et al. Amino acids contents of common wild edible mushroom in Yunnan Province [J]. Plant Diver Resour, 2012, 34(1):

10, : 7 3917 [6],,,. [J]., 2013, 35(2): 1 4. Yang F, Yang WL, Chen JY, et al. Analysis and nutritional evaluation of amino acids in Panacis majoris [J]. Amino Acid Bio Resour, 2013, 35(2): 1 4.

Amino Acid Bio Resour, 2011, 33(4): 20 23. [8] WHO/FAO. Energy and protein requirements. Report of a joint FAO/WHO ad hoc expert committee. Rome, 22 March-2 April 1971 [R].

6 10, : [6],,,. [J]., 2013, 35(2): 1 4. Yang F, Yang WL, Chen JY, et al. Analysis and nutritional evaluation of amino acids in Panacis majoris [J]. Amino Acid Bio Resour, 2013, 35(2): 1 4. [7],,,. [J]., 2011, 33(4): Lin ZN, Chen MJ, Liu MX, et al. Determination of the contents of amino acids and nutritional evaluation of Agaricus bisporus Stembase [J]. Amino Acid Bio Resour, 2011, 33(4): [8] WHO/FAO. Energy and protein requirements. Report of a joint FAO/WHO ad hoc expert committee. Rome, 22 March-2 April 1971 [R]. FAO Nutrition Meetings Report, 1973: [9] WHO/FAO. Protein quality evaluation in human diets [R]. Rome: Food and Agriculture Organization, [10],,,. 鮠 [J]., 2013, 28(1): Zhang SL, Sun XJ, Zhang X, et al. The dressing rate and nutrient components in muscle of Leiocassis longirostris [J]. J Dalian Ocean Univ, 2013, 28(1): [11],,. [M]. :, 2009, Yang YX, Wang GY, Pan XC. China food composition [M]. Beijing: Peking University Medical Press, 2009, [12],,,. [J]., 2012, 31(1): Gao GS, Zhang T, Wu SR, et al. Quality evaluation of protein in the edible fungus and utilizing the complementary principle of amino acid to improve the nutritional value of protein [J]. Edible Fungi China, 2012, 31(1): [13],,. [J]., 2016, 42(3): Zhang KZ, Cao XZ, Xiao XJ. Amino acid compositions and nutritional evaluation of Za wine [J]. Food Ferment Ind, 2016, 42(3): [14],,. 5 [J]., 2014, 30(6): 43 46, 81. Chen QL, Li ZH, Chen SQ. Analysis of amino acid composition and nutritional evaluation in 5 local edible fungus [J]. Food Mach, 2014, 30(6): 43 46, 81. [15],,,. [J]., 2009, 31(2): Jiang PP, Han Y, Gu SH, et al. Determination of amino acids in 5 edible fungi and their nutritional evaluation [J]. Amino Acid Bio Resour, 2009, 31(2): 作者简介 ( 责任编辑 : 刘丹 ) 杨旭昆, 助理研究员, 主要研究方向为食品安全 yangyimin @sina.com 汪禄祥, 硕士, 研究员, 主要研究方向为食品安全检测研究 wangluxiang@sina.com

Microsoft Word 刘佳-二校

Microsoft Word 刘佳-二校 7 9 Vol. 7 No. 9 2016 9 Journal of Food Safety and Quality Sep., 2016 刘 1, 佳, 王桂瑛 2, 程志斌, 谷大海, 范江平, 王雪峰, 廖国周 2*, 葛长荣 2* (1., 650201; 2., 650201) 摘要 : 目的方法 5 结果 5 (P 0.01), ( 88.73% 35.66% 1.76% 8.23%

Microsoft Word 杨旭昆_二校 勿动版

Microsoft Word 杨旭昆_二校勿动版