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目的分析贵州省食用野生菌氨基酸含量。方法用氨基酸分析仪测定食用野生牛肝菌、野生多汁乳菇、野生松乳菇、野生密丛枝瑚菌中的氨基酸含量。结果 4种食用菌的氨基酸含量大小依次为:野生牛肝菌>野生多汁乳菇>野生密丛枝瑚菌>野生松乳菇,其中人体必需氨基酸的含量大小依次为:野生牛肝菌>野生密丛枝瑚菌>野生松乳菇>野生多汁乳菇,且分别占其总氨基酸含量的34%、40%、31%、36%。结论贵州省4种野生食用菌富含氨基酸,以野生牛肝菌含量最高。
Objective To analyze the content of amino acids in edible wild mushrooms in Guizhou Province. Methods Amino acid analysis was used to determine the contents of amino acids in wild Boletus edulis, wild juicy Lactarius, wild Lactobacillus bulgaricus and wild shrubs. Results The amino acid contents of four kinds of edible fungi were as follows: wild porcini mushroom> wild juicy Lactarius> wild Coprinus comatus> wild fungus Lactarius, the contents of essential amino acids were as follows: wild boletus> wild Colar fungi> wild Lactarius> wild juicy Lactarius, and accounted for 34%, 40%, 31%, 36% of their total amino acid content respectively. Conclusion Four kinds of wild edible mushrooms in Guizhou Province are rich in amino acids, with the highest content of wild boletus.