6 种市售工厂化栽培金针菇的氨基酸组成及蛋白质营养评价种市售工厂化栽培金针菇的氨基酸组成及蛋白质营养评价 吴莹莹1 ，鲍大鹏 1 ，王瑞娟 1 ，陈洪雨 2 ，王红梅 3 , * （1. 上海市农业科学院食用菌研究所，农业部南方食用菌资源利用重点实验室，国家食用菌工程技术研究中心，上海 201403；2. 康奈尔大学农业与生命科学学院，美国纽约州伊萨卡 14853；3. 上海市农业科学院农产品质量标准与检测技术研究所，上海 201403；) 1 摘要: 为分析工厂化栽培金针菇的蛋白质营养，本研究测定了 6 种来自不同生产企业的市售金针菇样品中粗蛋白的含量及氨基酸组成，分析了其中呈味氨基酸的含量，并通过计算蛋白质的氨基酸评分(AAS)、化学评分(CS)、氨基酸比值系数分(SRC)和必需氨基酸指数(EAAI)，以及预测蛋白质校正氨基酸计分(PDCAAS)等非生物学指标，评价了金针菇的蛋白质营养价值。结果表明，6 种金针菇样品均含有 18 种水解氨基酸，其中呈味氨基酸含量比例为 56.28%～57.37%。必需氨基酸含量接近 WHO/FAO 模式，其中蛋氨酸、赖氨酸含量丰富，限制氨基酸为缬氨酸和异亮氨酸。
6 种市售金针菇的氨基酸比值系数分为 72.61～82.07，必需氨基酸指数均高于 90，与卵清蛋白接近。上述结果表明工厂化栽培的金针菇中呈味氨基酸含量丰富，含有利于人体吸收的优质蛋白，具有较大的风味食品开发潜力，适合与谷物、肉类等进行膳食搭配以促进人体对氨基酸的平衡摄取。 关键词：金针菇；氨基酸组成；必需氨基酸；蛋白质；营养评价 Amino Acids Analysis and Protein Nutritional Evaluation of Six Cultivated Flammulina velutipes Samples WU Yingying 1 , BAO Dapeng 1 , WANG Ruijuan 1 , CHEN Hongyu 3 , WANG Hongmei 2, * (1. Institute of Edible Fungi, Shanghai Academy of Agriculture Science; National Engineering Research Center of Edible Fungi; Key Laboratory of Applied Mycological Resources and Utilization (South) , Ministry of Agriculture , Shanghai 201403, China. 2. College of Agriculture and Life Sciences, Cornell University, Ithaca 14853, USA. 3. Institute for Agro-food Standards and Testing Technology, Shanghai Academy of Agriculture Science, Shanghai 201403, China.) Abstract: To evaluate the nutritional value of proteins in factory-cultivated Flammulina velutipes, amino acid and protein profiles of 6 market available samples were analyzed. The major non-biological indicators for protein quality were determined, include: content of flavor-related amino acids, amino acid score (AAS), chemical score (CS), score of ratio coefficient of amino acid (SRC), essential amino acid index (EAAI) and protein digestibility corrected amino acids score (PDCAAS). The results showed that 18 kinds of hydrolyzed amino acids were detected in all tested samples, within which 56.28%～57.37% were flavor-related amino acids. The composition of essential amino acids were close to the reference value of WHO/FAO mode, the most abundant essential amino acids found in F. velutipes protein were Met and Lys, while the limiting amino acids were Val and Ile. The SRC values were between 72.61 and 82.07, EAAI values were over 90, both were close to the values in ovalbumin. It is 1 基金项目：上海市科委项目(16DZ2281300)；上海市农科院科技发展基金(沪农引才 2016 第 001 号) 作者简介：吴莹莹(1983—)，女，副研究员，博士，研究方向为微生物遗传学。E-mail：wuyingying@sibs.ac.cn *通信作者：王红梅(1968—)，女，高级实验师，学士，研究方向为农产品质量检测技术。E-mail：wanghm@hotmail.com 2017-09-271网络出版时间：2017-09-27 15:51:08网络出版地址：
