古田银耳主栽品种基本营养分析与评价
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摘要
目的比较福建省古田县银耳主栽品种黄色银耳(Tr01)、白色银耳(Tr21)间的营养差异。方法采集同一栽培模式下的2种银耳,分析了2种银耳的水分、蛋白质、灰分、膳食纤维、维生素、矿物质元素含量及氨基酸组成,结合统计学和FAO/WHO氨基酸评估模式对二者营养进行全面比较。结果以干样计算, Tr01中的蛋白质、灰分、膳食纤维、维生素B_2、K含量均高于Tr21; Tr01中的碳水化合物、维生素C、Ca含量低于Tr21,差异显著(P<0.05); 2种银耳中的脂肪、Fe含量无显著性差异(P>0.05)。氨基酸分析及评价结果表明,Tr01的呈味类氨基酸、酸味类氨基酸、甜味类氨基酸、苦味类氨基酸、含硫氨基酸、支链氨基酸、芳香氨基酸含量均低于Tr21; Tr01的必需氨基酸含量及支芳值高于Tr21,差异显著(P<0.05)。Met+Cys是2种银耳的第一限制性氨基酸。Tr01氨基酸比值系数分明显低于Tr21,表明Tr21氨基酸营养价值高于Tr01。结论 2种银耳营养价值存在明显的营养价值特异性。
Objective To compare the differences between major cultivars of Tremella fuciformis(yellow tremella(Tr01) and white tremella(Tr21) in Gutian, Fujian province. Methods The 2 speciesspecies of Tremella fuciformis in the same cultivation mode were collected, and the content of water, protein, ash, dietary fiber, vitamins,mineral elements and amino acid composition of 2 speciesspecies of Tremella fuciformis were analyzed.Comprehensive comparison of nutrition between them was conducted by combining statistics and FAO/WHO amino acid assessment models. Results Calculated on a dry basis, the content of protein, ash, dietary fiber, vitamin B_2 and K in Tr01 was higher than Tr21; the content of carbohydrate, vitamin C and Ca in Tr01 was lower than that in Tr21,and the difference was significant(P<0.05); the fat content in 2 species of Tremella fuciformis had no significant difference in Fe content(P>0.05). There was no significant difference between the 2 groups in fat and iron. Results of amino acid analysis showed that FAA, SOAA, SWAA, BIAA, SAA, BCAA, AAA in Tr01 were lower than those in Tr21. The essential amino acid content and branching value of Tr01 were higher than Tr21, and the difference was significant(P<0.05). Met+Cys was the first limiting amino acid of 2 species of Tremella fuciformis. The amino acid ratio coefficient of Tr01 was significantly lower than that of Tr21, which indicated that the nutritional value of Tr21 amino acid was higher than Tr01. Conclusion The nutritional value of the 2 species of Tremella fuciformis has significant nutritional value specificity.
Objective To compare the differences between major cultivars of Tremella fuciformis(yellow tremella(Tr01) and white tremella(Tr21) in Gutian, Fujian province. Methods The 2 speciesspecies of Tremella fuciformis in the same cultivation mode were collected, and the content of water, protein, ash, dietary fiber, vitamins,mineral elements and amino acid composition of 2 speciesspecies of Tremella fuciformis were analyzed.Comprehensive comparison of nutrition between them was conducted by combining statistics and FAO/WHO amino acid assessment models. Results Calculated on a dry basis, the content of protein, ash, dietary fiber, vitamin B_2 and K in Tr01 was higher than Tr21; the content of carbohydrate, vitamin C and Ca in Tr01 was lower than that in Tr21,and the difference was significant(P<0.05); the fat content in 2 species of Tremella fuciformis had no significant difference in Fe content(P>0.05). There was no significant difference between the 2 groups in fat and iron. Results of amino acid analysis showed that FAA, SOAA, SWAA, BIAA, SAA, BCAA, AAA in Tr01 were lower than those in Tr21. The essential amino acid content and branching value of Tr01 were higher than Tr21, and the difference was significant(P<0.05). Met+Cys was the first limiting amino acid of 2 species of Tremella fuciformis. The amino acid ratio coefficient of Tr01 was significantly lower than that of Tr21, which indicated that the nutritional value of Tr21 amino acid was higher than Tr01. Conclusion The nutritional value of the 2 species of Tremella fuciformis has significant nutritional value specificity.
引文
[1]温文婷,贾定洪,郭勇,等.中国主栽银耳配对香灰菌的系统发育和遗传多样性[J].中国农业科学,2010,43(3):552-558.Wen WT,Jia DH,Guo Y,et al.Phylogeny and genetic diversity of Annulohypoxylon spp.paired with cultivated Tremella fuciformis Berk[J].Sci Agric Sin,2010,43(3):552-558.
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[5]GB 5009.124.2016食品安全国家标准食品中氨基酸的测定[S].GB 5009.124.2016 National food safety standard-Determination of amino acids in foods[S].
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[7]GB 5009.5-2016食品安全国家标准食品中蛋白质的测定第一法[S].GB 5009.5-2016 National food safety standard-Determination of protein in foods-The first method[S].
[8]GB 5009.4-2016食品安全国家标准食品中灰分的测定第一法[S].GB 5009.4-2016 National food safety standard-Determination of ash in foods-The first method[S].
[9]GB 5009.88-2014食品安全国家标准食品中膳食纤维的测定[S].GB 5009.88-2014 National food safety standard-Determination of diet fiber in foods[S].
[10]GB 5009.6-2016食品安全国家标准食品中脂肪的测定[S].GB 5009.6-2016 National food safety standard-Determination of fats in foods[S].
[11]GB/Z 21922-2008食品营养成分[S].GB/Z 21922-2008 Nutritional component of foods[S].
[12]Sánchez C.Cultivation of Pleurotus ostreatus and other edible mushrooms[J].Appl Microbiol Biotechnol,2010,(85):1321-1337.
[13]申进文,黄千慧,刘巧宇,等.七种培养料对糙皮侧耳熟料栽培的影响[J].食用菌学报,2014,21(3):36-40.Shen JW,Huang QH,Liu QY,et al.Mycelia growth rates and biological efficiency values for Pleurotus ostreatus cultivation on seven different substrates[J].Acta Edulis Fungi,2014,21(3):36-40.
[14]申进文,刘超,张倩,等.5种培养料对平菇营养成分的影响[J].河南农业科学,2016,45(10):103-106.Shen JW,Liu C,Zhang Q,et al.Effect of five different cultivation substrates on nutrients in fruiting body of Pleurotus ostreatus[J].J Henan Agric Sci,2016,45(10):103-106.
[15]王赵改,杨慧,李靖,等.采收期对不同品种双孢蘑菇品质的影响[J].河南农业科学,2012,41(7):107-110.Wang ZG,Yang H,Li J,et al.Influence of different harvest time on the quality of Agaricus bisporus[J].J Henan Agric Sci,2012,41(7):107-110.
[16]朱燕华,王倩,陈明杰,等.不同采摘期的双孢蘑菇子实体蛋白质营养评价[J].上海农业学报,2016,32(4):29-34.Zhu YH,Wang Q,Chen MJ,et al.Nutritional evaluation on protein of agaricus bisporus fruit bodies at different harvest times[J].Acta Agric Shanghai,2016,32(4):29-34.
[17]姚清华,陈国平,颜孙安,等.两种木耳营养分析与评价[J].营养学报,2018,40(2):197-199.Yao QH,Chen GP,Yan SA,et al.Nutritional composition analysis and evaluation on different varieties of Auricularia polytricha[J].ACTANutrimenta Sin,2018,40(2):197-199.
[18]罗鸣钟,关瑞章,靳恒.五种鳗鲡的含肉率及肌肉营养成分分析[J].水生生物学报,2015,39(4):714-722.Luo MZ,Guan RZ,Jin H.Analysis of the ratio of flesh content and the nutritional composition in the muscle of five species of eel[J].Acta Hydrobiolog Sin,2015,39(4):714-722.
[19]刘潘虹,苏晓灵.钾敏感性与血压的关系及其临床意义[J].心肺血管病杂志,2016,35(8):664-666.Liu PH,Su XL.The relationship of kalium sensitivity and blood pressure,and its clinical significance[J].J Cardiovasc Pulmon Dis,2016,35(8):664-666.
[20]张明富.增加钾类食物的摄入使抗高血压药物需求量减少[J].医学信息,1993,6(2):76-77.Zhang MF.Increasing potassium intake reduces demand for antihypertensive drugs[J].Inf Med Sci,1993,6(2):76-77.
[21]况丹.七种食用菌营养成分分析比较[J].食用菌,2011,(4):57-59.Kuang D.Analysis of nutritional component of seven kinds of mushroom[J].Edib Fung,2011,(4):57-59.
[22]董淮海,毛传福,陈洁.十一种食用菌的营养评价[J].食药用菌,2011,19(3):15-16.Dong HH,Mao CF,Chen J.Analysis of nutritional component of eleven kinds of mushroom[J].Edib Med Mushroom,2011,19(3):15-16.
[23]陈霞,王静,李红敏.巴楚蘑菇的基本成分及营养价值[J].农产品加工,2015,(5):46-48.Chen X,Wang J,Li HM.Basic ingredients and nutritional assessment of Bachu mushroom[J].Farm Prod Process,2015,(5):46-48.
[24]姚清华,苏德森,颜孙安,等.不同种菲律宾鳗鲡肌肉脂肪酸及氨基酸组成特征比较[J].中国食品学报,2016,16(4):244-250.Yao QH,Su DS,Yan SA,et al.Comparison of composition mode of fatty acid and amino acid in Anquilla bicolor pacifica and Anquill marmorata muscle[J].J Chin Inst Food Sci Technol,2016,16(4):244-250.
[25]刘飞,孟昱林,韩志琦,等.金鳙和黑鳙的肌肉营养成分分析及评价[J].淡水渔业,2017,47(2):101-106.Liu F,Meng YL,Han ZQ,et al.Analysis and evaluation of nutrient components in muscle of red bighead carp and Aritichthys nobilis[J].Freshwater Fish,2017,47(2):101-106.
[26]颜孙安,林香信,姚清华,等.杂色鲍及其杂交后代的氨基酸含量和组成分析[J].中国食品学报,2013,13(6):249-256.Yan SA,Lin XX,Yao QH,et al.Analysis on the amino acid content and the composition of RITAI Haliotis diversicolor and their reciprocal hybrids[J].J Chin Inst Food Sci Technol,2013,13(6):249-256.
[27]颜孙安,姚清华,林香信,等.不同养殖模式大黄鱼肌肉营养成分比较[J].福建农业学报,2015,30(8):736-744.Yan SA,Yao QH,Lin XX,et al.Nutrient profile of large yellow croakers(Pseudosciaena crocea Richardson)grown under different aquacultural settings[J].Fujian J Agric Sci,2015,30(8):736-744.
[28]迟淑艳,周歧存,周健斌,等.华南沿海5种养殖贝类营养成分的比较分析[J].水产科学,2007,26(2):79-83.Chi SY,Zhou QC,Zhou JB,et al.Comparative nutrition components in five cultured molluscs in coastal south China[J].Fish Sci,2007,26(2):79-83.
[29]周光宏.动物产品加工学[M].北京:中国农业出版社,2015.Zhou GH.Processing technology of animal products[M].Beijing:China Agriculture Press,2015.
[30]Pellett PL,Yong VR.Nutritional evaluation of protein foods[M].Tokyo:the United National University Publishing Company,1980.
[2]张建军,谢丽源,赵树海,等.不同产地银耳抗氧化活性物质及抗氧化能力分析[J].西南农业学报,2015,28(1):333-338.Zhang JJ,Xie LY,Zhao SH,et al.Analysis of active antioxidant substances and antioxidant capacity of Tremella fuciformis in different areas[J].Southwest China J Agric Sci,2015,28(1):333-338.
[3]阮淑珊,戴维浩,姚益招,等.银耳新菌株Tr01、Tr21及栽培关键技术[J].福建农业,2007,(9):18.Ruan SS,Dai WH,Yao YZ,et al.Cultivated technology of Tremella fuciformis Berk,Tr01 and Tr21[J].J Fujian Agric,2007,(9):18.
[4]林永安,谢启焱.古田银耳Tr01、Tr21新菌株及其栽培技术[J].闽东农业科技,2007,(1):15-18.Lin YA,Xie QY.Cultivated technology of Tremella fuciformis Berk,Tr01and Tr21[J].Agric Technol East Fujian,2007,(1):15-18.
[5]GB 5009.124.2016食品安全国家标准食品中氨基酸的测定[S].GB 5009.124.2016 National food safety standard-Determination of amino acids in foods[S].
[6]GB 5009.3-2016食品安全国家标准食品中水分的测定第一法[S].GB 5009.3-2016 National food safety standard-Determination of moisture in foods-The first method[S].
[7]GB 5009.5-2016食品安全国家标准食品中蛋白质的测定第一法[S].GB 5009.5-2016 National food safety standard-Determination of protein in foods-The first method[S].
[8]GB 5009.4-2016食品安全国家标准食品中灰分的测定第一法[S].GB 5009.4-2016 National food safety standard-Determination of ash in foods-The first method[S].
[9]GB 5009.88-2014食品安全国家标准食品中膳食纤维的测定[S].GB 5009.88-2014 National food safety standard-Determination of diet fiber in foods[S].
[10]GB 5009.6-2016食品安全国家标准食品中脂肪的测定[S].GB 5009.6-2016 National food safety standard-Determination of fats in foods[S].
[11]GB/Z 21922-2008食品营养成分[S].GB/Z 21922-2008 Nutritional component of foods[S].
[12]Sánchez C.Cultivation of Pleurotus ostreatus and other edible mushrooms[J].Appl Microbiol Biotechnol,2010,(85):1321-1337.
[13]申进文,黄千慧,刘巧宇,等.七种培养料对糙皮侧耳熟料栽培的影响[J].食用菌学报,2014,21(3):36-40.Shen JW,Huang QH,Liu QY,et al.Mycelia growth rates and biological efficiency values for Pleurotus ostreatus cultivation on seven different substrates[J].Acta Edulis Fungi,2014,21(3):36-40.
[14]申进文,刘超,张倩,等.5种培养料对平菇营养成分的影响[J].河南农业科学,2016,45(10):103-106.Shen JW,Liu C,Zhang Q,et al.Effect of five different cultivation substrates on nutrients in fruiting body of Pleurotus ostreatus[J].J Henan Agric Sci,2016,45(10):103-106.
[15]王赵改,杨慧,李靖,等.采收期对不同品种双孢蘑菇品质的影响[J].河南农业科学,2012,41(7):107-110.Wang ZG,Yang H,Li J,et al.Influence of different harvest time on the quality of Agaricus bisporus[J].J Henan Agric Sci,2012,41(7):107-110.
[16]朱燕华,王倩,陈明杰,等.不同采摘期的双孢蘑菇子实体蛋白质营养评价[J].上海农业学报,2016,32(4):29-34.Zhu YH,Wang Q,Chen MJ,et al.Nutritional evaluation on protein of agaricus bisporus fruit bodies at different harvest times[J].Acta Agric Shanghai,2016,32(4):29-34.
[17]姚清华,陈国平,颜孙安,等.两种木耳营养分析与评价[J].营养学报,2018,40(2):197-199.Yao QH,Chen GP,Yan SA,et al.Nutritional composition analysis and evaluation on different varieties of Auricularia polytricha[J].ACTANutrimenta Sin,2018,40(2):197-199.
[18]罗鸣钟,关瑞章,靳恒.五种鳗鲡的含肉率及肌肉营养成分分析[J].水生生物学报,2015,39(4):714-722.Luo MZ,Guan RZ,Jin H.Analysis of the ratio of flesh content and the nutritional composition in the muscle of five species of eel[J].Acta Hydrobiolog Sin,2015,39(4):714-722.
[19]刘潘虹,苏晓灵.钾敏感性与血压的关系及其临床意义[J].心肺血管病杂志,2016,35(8):664-666.Liu PH,Su XL.The relationship of kalium sensitivity and blood pressure,and its clinical significance[J].J Cardiovasc Pulmon Dis,2016,35(8):664-666.
[20]张明富.增加钾类食物的摄入使抗高血压药物需求量减少[J].医学信息,1993,6(2):76-77.Zhang MF.Increasing potassium intake reduces demand for antihypertensive drugs[J].Inf Med Sci,1993,6(2):76-77.
[21]况丹.七种食用菌营养成分分析比较[J].食用菌,2011,(4):57-59.Kuang D.Analysis of nutritional component of seven kinds of mushroom[J].Edib Fung,2011,(4):57-59.
[22]董淮海,毛传福,陈洁.十一种食用菌的营养评价[J].食药用菌,2011,19(3):15-16.Dong HH,Mao CF,Chen J.Analysis of nutritional component of eleven kinds of mushroom[J].Edib Med Mushroom,2011,19(3):15-16.
[23]陈霞,王静,李红敏.巴楚蘑菇的基本成分及营养价值[J].农产品加工,2015,(5):46-48.Chen X,Wang J,Li HM.Basic ingredients and nutritional assessment of Bachu mushroom[J].Farm Prod Process,2015,(5):46-48.
[24]姚清华,苏德森,颜孙安,等.不同种菲律宾鳗鲡肌肉脂肪酸及氨基酸组成特征比较[J].中国食品学报,2016,16(4):244-250.Yao QH,Su DS,Yan SA,et al.Comparison of composition mode of fatty acid and amino acid in Anquilla bicolor pacifica and Anquill marmorata muscle[J].J Chin Inst Food Sci Technol,2016,16(4):244-250.
[25]刘飞,孟昱林,韩志琦,等.金鳙和黑鳙的肌肉营养成分分析及评价[J].淡水渔业,2017,47(2):101-106.Liu F,Meng YL,Han ZQ,et al.Analysis and evaluation of nutrient components in muscle of red bighead carp and Aritichthys nobilis[J].Freshwater Fish,2017,47(2):101-106.
[26]颜孙安,林香信,姚清华,等.杂色鲍及其杂交后代的氨基酸含量和组成分析[J].中国食品学报,2013,13(6):249-256.Yan SA,Lin XX,Yao QH,et al.Analysis on the amino acid content and the composition of RITAI Haliotis diversicolor and their reciprocal hybrids[J].J Chin Inst Food Sci Technol,2013,13(6):249-256.
[27]颜孙安,姚清华,林香信,等.不同养殖模式大黄鱼肌肉营养成分比较[J].福建农业学报,2015,30(8):736-744.Yan SA,Yao QH,Lin XX,et al.Nutrient profile of large yellow croakers(Pseudosciaena crocea Richardson)grown under different aquacultural settings[J].Fujian J Agric Sci,2015,30(8):736-744.
[28]迟淑艳,周歧存,周健斌,等.华南沿海5种养殖贝类营养成分的比较分析[J].水产科学,2007,26(2):79-83.Chi SY,Zhou QC,Zhou JB,et al.Comparative nutrition components in five cultured molluscs in coastal south China[J].Fish Sci,2007,26(2):79-83.
[29]周光宏.动物产品加工学[M].北京:中国农业出版社,2015.Zhou GH.Processing technology of animal products[M].Beijing:China Agriculture Press,2015.
[30]Pellett PL,Yong VR.Nutritional evaluation of protein foods[M].Tokyo:the United National University Publishing Company,1980.