基于游离氨基酸的组分及特征比较四种食用菌与四种果蔬的营养与风味特征

段静怡, 李自燕, 李建, 宋寒冰, 傅俊生, 谢宝贵, 朱坚, 陶永新

Comparison of nutritional and flavor characteristics between four edible fungi and four fruits and vegetables based on components and characteristics of free amino acids

DUAN Jing-Yi, LI Zi-Yan, LI Jian, SONG Han-Bing, FU Jun-Sheng, XIE Bao-Gui, ZHU Jian, TAO Yong-Xin

表2 八种供试样品游离氨基酸的质量分数及组成对比分析

Table 2 Comparative analysis of the mass fractions and composition of free amino acids in eight test samples

样品 Sample 必需氨基酸/ 非必需氨基酸 EAA/NEAA 必需氨基酸/ (必需氨基酸+ 非必需氨基酸) EAA/(EAA+NEAA) 金针菇 Flammulina filiformis 67.44 40.27 斑玉蕈 Hypsizygus marmoreus 62.37 38.36 香菇 Lentinula edodes 53.57 40.30 双孢蘑菇 Agaricus bisporus 65.97 39.50 胡萝卜 Daucus carota 18.02 15.26 番茄 Solanum ycopersicum 32.97 24.72 苹果 Malus domestica 24.85 19.84