不同成熟度双孢菇子实体主要营养元素与矿物质的光谱分析

采用电感耦合等离子体-原子发射光谱(ICP-AES)法对小菇到开伞的4个不同成熟度(Ⅰ,Ⅱ,Ⅲ,Ⅳ)双孢菇子实体的Na,K,P,Ca,Mg等常量元素及Cu,Se,Mo,Fe等微量元素含量进行了测定,同时对水分含量、可溶性蛋白、可溶性糖、维生素C等含量进行了分析。结果发现成熟度Ⅰ的双孢菇子实体中Na,K,P,Mg,Cu,Se,Mo含量均显著高于其他3个成熟度(α=0.05),Ca和Fe的含量均显著高于成熟度Ⅲ和Ⅳ;成熟度Ⅳ的Se含量显著高于成熟度Ⅱ和Ⅲ,Na含量显著高于成熟度Ⅱ,Cu含量显著高于成熟度Ⅲ;成熟度Ⅱ和Ⅲ的K,P,Ca,Mg,Mo,Fe的含量显著高于成熟度Ⅳ;而成熟度Ⅳ的含水量显著高于成熟度Ⅰ和Ⅲ,与成熟度Ⅱ的无显著性差异;4个成熟度的可溶性蛋白含量均无显著差异;成熟度Ⅳ的可溶性糖含量显著低于其他3个成熟度;成熟度Ⅲ的维生素C含量与成熟度Ⅰ的无显著性差异,但显著高于成熟度Ⅱ和Ⅳ,成熟度Ⅰ与Ⅳ的维生素C含量显著高于成熟度Ⅱ。通过对4个成熟度双孢菇子实体矿质元素和营养成分含量的分析,发现成熟度Ⅰ和Ⅱ的双孢菇子实体是人体必需的矿物质元素更优质的来源,但总的来说成熟度不同的双孢菇(过大和过小的)仍然可以作为优质鲜食菇品出售,为食品加工企业和消费者选择双孢菇产品提供有利依据。

Spectral analysis of some nutrients and minerals in Agaricus bisporus fruit bodies harvested at four different maturity stages

The contents of nutritional elements such as Na, K, P, Ca, Mg and trace elements such as Cu, Se, Mo, Fe in Agaricus bisporus fruit bodies harvested at four different maturity stages (stage I, II, III, IV) were analyzed by ICP-AES, and the contents of some nutritional ingredients such as water, soluble protein, soluble sugar and ascorbic acid were also investigated. The results showed that the contents of Na, K, P, Mg, Cu, Se and Mo in stage I was respectively higher than those in the other three stages (alpha = 0.05), and the contents of Ca and Fe were respectively higher than those in stage II and III. The content of Se in stage IV was respectively higher than that in stage II and III, while the content f Na was respectively higher than that in stage II. The content of Cu in stage IV was respectively higher than that in stage III. The contents of K, P, Ca, Mg, Mo and Fe in stage II and III were respectively higher than those in stage IV. The content of water in stage IV was respectively higher than that in stage I and III, and had no significant differences from that in stage II. There were no significant differences in the contents of soluble protein, but the content of soluble sugar was significantly lower in stage IV. The content of ascorbic acid in stage III had no significant differences from that in stage I, but it was respectively higher than that in stage II and IV. The content of ascorbic acid in stage I and IV was respectively higher than that in stage II. The differences in the nutritional ingredients and mineral elements in the four stages of Agaricus bisporus fruit bodies provide academic data for the consumers and food industries while choosing Agaricus bisporus produces.