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| 花脸香蘑菌丝体氨基酸分析 |
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胡先运1,3,李香莉1,3,张勇民2,罗心毅1,3
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1. 贵州科学院生物研究所,贵阳,550009;贵州师范大学生物技术与工程学院,贵阳,550001;2. 法国国家科学研究中心8642实验室,法国,巴黎;3. 贵州科学院生物研究所,贵阳,550009
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| 摘要: |
| 以花脸香蘑菌丝体为实验材料,用美国戴安AAA型氨基酸分析仪测定了18种氨基酸的组成及含量,得出花脸香蘑菌丝体18种氨基酸质量分数为259.7 g·kg-1干样,其中100 g干样中谷氨酸2.84 g,天冬氨酸2.56 g,亮氨酸2.24 g,赖氨酸1.79 g,苯丙氨酸1.76 g,蛋氨酸0.47 g,人体必需氨基酸质量分数为133.7 g·kg-1干样,占所测氨基酸的51.49%,因此花脸香蘑菌丝体具有很高的营养价值. |
| 关键词: 花脸香蘑 菌丝体 氨基酸分析 发酵 |
| DOI： |
| 分类号:Q94 |
| 基金项目:教育部春晖计划项目 |
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| Analysis of Amino Acids in Lepista sordida Mycelia |
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| Abstract: |
| 18 kinds of amino acid were analyzed with Lepista sordida mycelia as experimental material by Dionex AAA-Direct Amino Acid Analysis System.The result showed that the total content of 18 kinds of amino acids was 25.97g/100g dry sample,in which Glu was 2.84g,Asp 2.56g,Leu 2.24g,Lys 1.79g, Phe 1.76g and Met 0.47g.The content of essential amino acids was13.37g/100g dry sample and 51.49% in analyzed amino acids.The nutritional evaluation of the amino in Lepista sordida mycelia was testified. |
| Key words: Lepista sordida mycelia amino acid analysis fermentation |
