劉剛; 王輝; 周本宏
武漢大學(xué)人民醫(yī)院藥學(xué)部; 武漢大學(xué)人民醫(yī)院藥學(xué)部; 武漢大學(xué)人民醫(yī)院藥學(xué)部 湖北武漢430060; 湖北武漢430060; 湖北武漢430060

【中文摘要】 測定松茸中各種氨基酸的含量,并對其進(jìn)行營養(yǎng)評價。方法:采用氨基酸分析儀測定了松茸中各種氨基酸的組成。結(jié)果:松茸樣品經(jīng)酸水解處理,含有蘇氨酸、纈氨酸、蛋氨酸、苯丙氨酸、異亮氨酸、亮氨酸和賴氨酸等17種氨基酸,總氨基酸質(zhì)量分?jǐn)?shù)為24.73%,其中包含人體必需的8種氨基酸,配比合理:E/(E+N)=0.35,E/N=0.53,與WHO/FAO提出的E/(E+N)應(yīng)為0.4左右,E/N應(yīng)為0.6左右的參考蛋白質(zhì)模式接近。結(jié)論:說明松茸在醫(yī)學(xué)和營養(yǎng)學(xué)上都有很高的研究價值,值得大力開發(fā)利用。

【英文摘要】 To analyze the composition and determination of amino acids in Tricholoma matsutake and evaluate the nutrition.The composition and determination of amino acids in Tricholoma matsutake was analyzed with the automatic amino acid analyzer.Samples was hydrolyz with acid into 17 kinds of amino acids.The total content of amino acids was 24.73% in which there were 8 kinds of proportion essential amino acids:E/(E+N)=0.35,E/N=0.53.There are closed to the WHO/FAO standard.Tricholoma matsutake is of high research potential both medicine and nutrition.

【中文關(guān)鍵詞】 松茸; 氨基酸; 營養(yǎng)
【英文關(guān)鍵詞】 Tricholoma matsutake; Amino acid; Nutrition.

【文獻(xiàn)出處】 中國食用菌,Edible Fungi of China,編輯部郵箱,2007年05期 【DOI】CNKI:SUN:ZSYJ.0.2007-05-018