食用菌副产物中可再利用的营养成分分析

Analysis of recycled nutritive components in edible mushroom by-products

摘要:

【目的】研究食用菌深加工产生的食用菌副产物中是否含有可再利用的营养成分。【方法】对10种食用菌副产物中的主要营养成分总糖、蛋白质、粗纤维等进行分析测定，并进一步对其葡聚糖构型和氨基酸组成进行定量分析。【结果】食用菌副产物中含有丰富的蛋白质和多糖，进一步分析发现副产物中的多糖主要由具有生物活性的β-葡聚糖组成，氨基酸组成中均含有17种常见氨基酸和7种人体必需氨基酸。其中，茯苓副产物的总糖和β-葡聚糖含量分别为66.04%和59.46%，灵芝孢子粉副产物的蛋白质含量达36.17%，蛹虫草副产物的必需氨基酸总量达10.43%。【结论】食用菌副产物中含有较高的营养成分，具有较大的再利用价值，为食用菌产业的可持续发展建立了基础。

Abstract:

[Objective] To study recycled nutritional composition in by-products from edible mushroom deep processing. [Methods] The main nutritional composition included total sugar, protein, crude fiber ect. in ten kinds of edible mushroom by-products were measured, and the glucan configuration and amino acid composition were also quantitatively analyzed. [Results] The edible mushroom by-products still contained abundant protein and polysaccharide. The polysaccharide in by-products mainly consisted of bioactive β-glucan. All the by-products contained 17 kinds of amino acids and 7 kinds of essential amino acids. Among them, the total sugar and β-glucan contents in Poria cocos by-product were 66.04% and 59.46%, the protein content in Ganoderma lucidum spore by-product reached to 36.17%, the essential amino acids content in Cordyceps militaris by-product was 10.43%. [Conclusion] Edible mushroom by-products contain high contents of nutritional composition, which have large reused value, this study establishes a basis for the sustainable development of edible mushroom industry.