林芝野生鸡油菌营养成分分析与评价

Analysis and quality evaluation of nutritional components in wild Cantharellus cibarius Fr. from Linzhi, Tibet

关键词:  鸡油菌  营养成分  脂肪酸  生育酚  固相微萃取  挥发性成分  β-紫罗兰酮

Key words:  Cantharellus cibarius Fr.  nutritional components  fatty acid  tocopherol  solid phase microextraction  volatile compound  beta lonone

摘要:

为系统分析和评价林芝野生鸡油菌营养成分，以西藏林芝野生鸡油菌为试验材料，采用国标方法测定其水分、粗蛋白、灰分、粗脂肪和总糖含量，并用原子吸收光谱法、液相色谱法、气相色谱技术和固相微萃取-气相色谱/质谱联用技术分别测定其矿质元素、α-生育酚、脂肪酸和挥发性成分。结果表明：鸡油菌中水分、粗蛋白、灰分、粗脂肪、总糖质量分数分别为90.36%±0.82%、21.82%±0.21%、3.54%±0.34%、2.12%±0.14%、37.72%±0.28%。每100 g鸡油菌样品中，K、Ca、Mg、Zn、Fe、Mn的质量分别为366.10±2.76、48.47±0.83、84.30±2.99、7.73±0.48、22.35±0.80、1.78±0.24 mg。氨基酸总量为11.19 g，人体必需氨基酸总量为3.95 g，必需氨基酸与非必需氨基酸的质量比为0.55，氨基酸构成与FAO/WHO蛋白标准模式相近，其AAS、CS和EAAI分别为1.13、0.84和0.81。每100 g鸡油菌样品α-生育酚含量高达9.56±0.36 mg。鸡油菌脂肪中共检出脂肪酸23种，其中饱和脂肪酸的含量为12.92%，单不饱和脂肪酸的含量为7.19%，多不饱和脂肪酸的含量为79.89%。鸡油菌样品中共检出67种挥发性成分，鉴定出25种化合物，占总馏出组分的77.60%，其主要成分为β-紫罗兰酮（26.02%）和γ-壬内酯（11.96%）。研究表明，鸡油菌中富含常规营养成分及多种人体必需氨基酸和矿物质，同时含有较高的生物活性物质，是一种珍贵的食用菌，具有较高的开发利用价值。

Abstract:

To systematically analyze the nutritional components of Cantharellus cibarius Fr.and evaluate its nutritional value,the contents of water,crude protein,ash,crude fat and total sugar of wild C.cibarius Fr.were determined by national standard methods.The mineral elements,alpha tocopherol,fatty acids and volatile components were determined by Atomic absorption spectrometry,Liquid chromatography,Gas chromatography and Solid phase microextraction and Gas chromatography/mass spectrometry.The contents of water,crude protein,ash,crude fat and total sugar in C.cibarius Fr.were 90.36%±0.82%,21.82%±0.21%,3.54%±0.34%,2.12%±0.14% and 37.72%±0.28% respectively.The contents of K,Ca,Mg,Zn,Fe and Mn were 366.10±2.76,48.47±0.83,84.30±2.99,7.73±0.48,22.35±0.80,and 1.78±0.24 mg per 100 g,respectively.The total amount of amino acids was 11.19%,the total amount of essential amino acids in human body was 3.95%,and the ratio of essential amino acids to non essential amino acids was 0.55.The composition of amino acids was similar to the standard model of FAO/WHO protein,and the AAS,CS and EAAI were 1.13,0.84 and 0.81,respectively.The content of alpha tocopherol was up to 9.56 ±0.36 mg per 100 g.There were 23 fatty acids in C.cibarius Fr.,including 12.92% of saturated fatty acids,7.19% for monounsaturated fatty acids and 79.89% for polyunsaturated fatty acids.67 kinds of volatile components were detected and 25 compounds were identified that accounting for 77.60% of the total distillate composition.And the main components are beta lonone (26.02%) and gamma nonanoic lactone (11.96%).This study showed that C.cibarius Fr.was a valuable edible fungus with high development and utilization value.