贵州24种野生食用菌氨基酸分析及评价

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中图分类号：S646 文献标志码：A 文章编号：1673-2871（2025）08-118-13

王飞雁¹，徐秀红²，裴芸²，陈阿敏³，李经纬²，姚南³，张万萍²

（1.贵州大学烟草学院·贵州省烟草品质研究重点实验室贵阳550025；2.贵州大学农学院 贵阳550025；3.贵州省贵阳市农业农村局 ）

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

野生食用菌物种多样，味道鲜美，富含多糖、氨基酸、蛋白质等多种营养成分，具有较高的食用价值[-2]。（剩余13171字）