洋菇柄營養成分之分析及洋菇精之抽製

Analysis of Some Nutrients of Mushroom Stem and Extraction of the Mushroom Essence

王德瓊(Der-Joan Wang)

《中華民國營養學會雜誌》 4卷2期 (1979/09) Pp. 105-112

https://doi.org/10.6691/JCNS.197909_4(2).0016

摘要

一、本研究分別測洋菇柄和洋菇冠之香味料，前者是後者的1/4，100g鮮菇柄可得約0.7g的粉狀洋菇精，加水充淡至210ml，仍具洋菇風味。1g粉狀洋菇精至多充水300ml，鮮菇冠100g可得2.8g的粉狀洋菇精，因菇柄的殘渣較多。但菇柄廢物仍有利用作香味料的價值。
二、分別測菇柄菇冠成分，結果發現菇柄所含各種營養素，有的雖不及菇冠，但其含量尚算高，茲將分析結果摘綠如下：①蛋白質2.34g/100g。②遊離胺基酸，計有Asparatic Acid, Glycine Alanine, Valine, Half-cystine, Cystathionie, Methionine, Isoleuline, Leucine, Tyrosine, Phenylalanine, r-Amino butyric Acid, Orni thine, Ethan olamine, Lysine, Histidine, Arginine等共21種定量。③碳水化合物、半纖維素，約0.887g/100g，還原糖中鑑定出：葡萄糖、麥芽糖、甘露糖、半乳糧，另六已醇等七種。④金屬：已定量的，計有K, Na, Mg, Ca, Fe, Hg, Zn, Pb, Cu, As, Sn，以及P等。
三、洋菇之褐變：若加臨界量(0.22g)之維生素C於含50g鮮菇之100ml水液中，可抑制褐變。

並列摘要

One hundred grams of fresh mushroom stem were found to contain 90 to 93g of water, 2.3g of protein, 0.2g of lipids and others. Twenty-two ninhydrin reacting compounds were seperated by thin layer chromatography, and among them, twenty-one free amino acids were quantitatively analyzed by Bechman Unichrom amino Acid Analyzer.
Mushrooms stem Contains 0.89 gm of hemicellulose, which consists of one aldo hexose (glucose) and two aldo pentoce (D-xylose and D-rebose). It also contains inositol and free reducing sugars, such as mannose, galactose, glucose, and maltose.
With Varian-Techtron -AA, Coleman Mercury Analyzer and various AOAC methods twelve elements of Mineral have been determined quantitatively in the ash.
Of the eight amino acids Known to be essential to man all are present in varying amounts in mushroom stem.
We can utilize the waste raw mushroom to extract their essence for improving the flavor, aroma and nutrients of the canned products.

並列關鍵字

Mushroom Stem ； Mushoom Essence ； Mushroom Nutrients