刘刚; 王辉; 周本宏
武汉大学人民医院药学部; 武汉大学人民医院药学部; 武汉大学人民医院药学部 湖北武汉430060; 湖北武汉430060; 湖北武汉430060
【中文摘要】 测定松茸中各种氨基酸的含量,并对其进行营养评价。方法:采用氨基酸分析仪测定了松茸中各种氨基酸的组成。结果:松茸样品经酸水解处理,含有苏氨酸、缬氨酸、蛋氨酸、苯丙氨酸、异亮氨酸、亮氨酸和赖氨酸等17种氨基酸,总氨基酸质量分数为24.73%,其中包含人体必需的8种氨基酸,配比合理:E/(E+N)=0.35,E/N=0.53,与WHO/FAO提出的E/(E+N)应为0.4左右,E/N应为0.6左右的参考蛋白质模式接近。结论:说明松茸在医学和营养学上都有很高的研究价值,值得大力开发利用。
【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.
【中文关键词】 松茸; 氨基酸; 营养
【英文关键词】 Tricholoma matsutake; Amino acid; Nutrition.
【文献出处】 中国食用菌,Edible Fungi of China,编辑部邮箱,2007年05期 【DOI】CNKI:SUN:ZSYJ.0.2007-05-018
