鄧百萬; 楊海濤; 李志洲; 陳文強(qiáng)
陜西省資源生物重點(diǎn)實(shí)驗(yàn)室 ; 陜西理工學(xué)院化學(xué)系; 陜西理工學(xué)院化學(xué)系; 陜西省資源生物重點(diǎn)實(shí)驗(yàn)室 陜西漢中723001 ; 陜西漢中723001

【中文摘要】 測定了紅汁乳菇子實(shí)體中氨基酸、礦質(zhì)元素、灰分、粗蛋白、粗脂肪、粗纖維和多糖含量。結(jié)果表明,測定的17種氨基酸中,7種必需氨基酸含量占氨基酸總量的43.26%;礦質(zhì)元素K、Na、Ca、Fe、Mg、Mn、Cu、Zn含量分別是2435.55、158.71、22.70、226.12、29.62、4.02、3.90和17.34mg 100g;灰分、粗蛋白、粗脂肪、粗纖維、多糖含量分別是5.82%、29.12%、3.98%、7.68%和6.99%。

【英文摘要】 The content of main nutrition components in Lactarius hatsudake fruitbodies was determined. The experiment results showed that the content of 7 kinds of essential amino acids in 17 kinds of amino acids determined was 43.26%, and that the content of mineral elements such as K, Na, Ca, Fe, Mg, Mn, Cu and Zn in L.hatsudake fruitbodies was 2435.55, 158.71, 22.70, 226.12, 29.62, 4.02, 3.90 and 17.34 mg/100g respectively; while the content of ash, crude protein, crude fat, crude fiber and crude polysaccharide in the fruitbodies was (5.82%,) 29.12%, 3.98%, 7.68% and 6.99% respectively.

【中文關(guān)鍵詞】 紅汁乳菇; 營養(yǎng)成分; 測定
【英文關(guān)鍵詞】 Lactarius hatsudake; Nutrition component; Determination
【基金】陜西省教育廳專項(xiàng)科研基金資助項(xiàng)目"食用菌優(yōu)勢栽培技術(shù)研究"(項(xiàng)目編號(hào):99JK109)的部分內(nèi)容

【文獻(xiàn)出處】 食用菌學(xué)報(bào),Acta Edulis Fungi,編輯部郵箱,2004年01期 【DOI】CNKI:SUN:SYJB.0.2004-01-011