黄清铧 王丽宁 张柳莲 王庆福 梁磊 陈俊杰 林驹

摘  要：为了评价肉桂木栽培食用菌的营养特性，本研究测定了采用肉桂（Cinnamomum cassia Pres1）生产中废弃物肉桂木栽培的金顶侧耳（Pleurotus citrinopileatus），秀珍菇（Pleurotus geesteranus），刺芹侧耳（Pleurotus eryngii），黑皮鸡枞（Oudemansiella raphanipes），黄伞（Pholiota adiposa）和猴头菌（Hericium erinaceus）的营养成分及氨基酸组成，通过主成分分析、蛋白质营养价值评价及聚类分析对其蛋白质的营养价值进行评价与分类。结果表明，6种肉桂栽培食用菌的膳食纤维、多糖和蛋白质含量范围分别为24%～46%、4～15 mg/g和19%～43%。主成分1（PC1）和主成分2（PC2）一共解释了92.46%的差异，苏氨酸、亮氨酸、异亮氨酸、苯丙氨酸、缬氨酸共同决定了PC1，赖氨酸决定了PC2。氨基酸评分发现，肉桂木栽培的6种食用菌中，蛋氨酸+半胱氨酸（Met+Cys）含量均过剩，与其他5种食用菌相比，秀珍菇的Met+Cys含量過剩较少，与WHO/FAO模式值相近。聚类分析结果与肉桂木栽培的食用菌的Met+Cys含量有关，黄伞与金顶侧耳距离最近，秀珍菇的Met+Cys含量与其他5种差异较大，聚类距离较远，与WHO/FAO模式值距离较近。综上表明，肉桂木栽培食用菌氨基酸含量丰富，种类比较齐全，是理想的蛋白质来源，但是由于肉桂木栽培食用菌Met+Cys含量偏高，仍需要与其他日常膳食搭配以达到人体氨基酸的平衡供给。

关键词：肉桂;食用菌;氨基酸;营养组成;营养评价;聚类分析

中图分类号：S646      文献标识码：A

Abstract： The nutrient composition and amino acid composition were determined to evaluate the nutritional characteristics of 6 edible fungi （Pleurotus citrinopileatus， P. geesteranus， P. eryngii， Oudemansiella raphanipes， Pholiota adiposa， Hericium erinaceus） cultivated by cinnamon. Then the nutritional value of protein was evaluated and classified by principal component analysis， protein nutritional value evaluation and cluster analysis. The contents of dietary fiber， polysaccharide and protein in the fungi ranged from 24%～46%， 4～15 mg/g and 19%～43%， respectively. The principal component analysis results of essential amino acids showed that PC1 and PC2 explained a total of 92.46% difference. Threonine， leucine， isoleucine， phenylalanine and the valine were determined PC1， while the lysine determined PC2. Amino acid score showed that the methionine and cysteine （Met+Cys） contents in the fungi were excessive. Compared with the other 5 fungi， the excess content of P. geesteranus was less， which was similar to the WHO/FAO model value. The results of amino acids clustering analysis among the fungi cultivated by cinnamon were related to the Met+Cys content. P. adiposa and P. citrinopileatus had the closest clustering distance， while that of P. geesteranus was relatively long and was significantly different from the other 5 fungi. In conclusion， cinnamon culti-vated edible fungi were the ideal protein source because of rich content and relatively complete variety of amino acids. However， it still needs to be matched with other diets to achieve a balanced supply of amino acids in human body due to the high Met+Cys content.

Keywords： cinnamon; edible fungus; amino acid; nutrition constituent; nutritional assessment; clustering analysis

DOI： 10.3969/j.issn.1000-2561.2021.12.020

肉桂（Cinnamomum cassia Pres1）又称玉桂，樟科（Lauraceae）樟属（Cinnamomum）。桂皮干燥后成为常用所谓中药材和调味料，具有补火助阳、引火归原、散寒止痛、温通经脉等功效[1]。肉桂木作为肉桂加工的副产物，由于缺乏相关领域研究，肉桂木常常沦为薪柴，不仅造成资源的巨大浪费，而且给当地环境带来污染。……