貴州24種野生食用菌氨基酸分析及評價

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中圖分類號：S646 文獻標志碼：A 文章編號：1673-2871（2025）08-118-13

王飛雁1，徐秀紅2，裴蕓2，陳阿敏3，李經緯2，姚南3，張萬萍2

（1.貴州大學煙草學院·貴州省煙草品質研究重點實驗室貴陽550025；2.貴州大學農學院 貴陽550025；3.貴州省貴陽市農業(yè)農村局 ）

Principal component analysis and comprehensive evaluation of amino acids in 24 species of wild edible mushroom in Guizhou province

WANG Feiyan'， XU Xiuhong2，PEI Yun2， CHENAmin3，LI Jingwei2， YAO Nan3， ZHANG Wanping2 （1.ColegeooeezuUesitKeyborocclityz; 2CollegeofAgiclturezouUivesityianzoua;3ureuofAgclturedualAeasf Guiyang550081，Guizhou，Cina）

Abstract：Inordertostudythenutritionalvalueofdifferentkindsofwildedible mushroomsfromdifferentregionsofGuizhou Province，free amino acids in24 wildedible mushrooms were detected.Theresultsshowed thatthecontentsof total aminoacids in24 kindsof wildediblemushrooms were significantly different，thecontentof total aminoacids was 125.28-356.38mg?g-1 ，the essential amino acid were complete the content of essential amino acid was thecontentoftasteaminoacidsandmedicinalaminoacid wererich.Evaluate differenttypesofaminoacids throughvarious indicatorssuchasaminoacidratio（RAA）andaminoacidratiocoeficient（RC），itisknownthatmostediblewildmushroomsarerich inaminoacids throughvariousaminoacidnutritionalvalueevaluationmethods，thatcanbeusedasahigh-qualityprotein sourcein human mode.Thehighest nutritionalvalueofaminoacids is M24（68.24），and thelowest is M3 （33.48）.Principalcomponent analysisand clusteranalysis showed that thebestoverallquality is M6（O.94）and the worst is M9 （-1.39） .So theamino acid composition ofwild edible mushrooms wererelated to their species and growth regions.

Key Words： Wild mushroomn; Amino acid; Principal component analysis; Comprehensive evaluation

野生食用菌物種多樣，味道鮮美，富含多糖、氨基酸、蛋白質等多種營養(yǎng)成分，具有較高的食用價值[-2]。（剩余13171字）