Evaluatution of nutritional components and amino acid nutritional value in different varieties of Auricularia cornea Ehrenb

doi:10.3969/j.issn.1004-1524.20241103

Acta Agriculturae Zhejiangensis ›› 2025, Vol. 37 ›› Issue (10): 2190-2197.DOI: 10.3969/j.issn.1004-1524.20241103

• Quality and Safety of Agricultural Products • Previous Articles Next Articles

Evaluatution of nutritional components and amino acid nutritional value in different varieties of Auricularia cornea Ehrenb

ZHANG Shilin(), JIA Dinghong, HE Xiaolan, DONG Qian, PENG Weihong, XU Yingyin()

Sichuan Institute of Edible Fungi, Chengdu 610066, China

Received:2024-12-20 Online:2025-10-25 Published:2025-11-13

Abstract

Abstract:

In this study, five varieties of Auricularia cornea Ehrenb with representative morphological characteristics and nutritional value-Chuan’er 1967, Amber, Chuan’er 1985, Chuan’er 781 and Shanghai NO.1 were selected to determine the contents of protein, amino acid, crude polysaccharide, ash, vitamin B₂, calcium, potassium, iron and selenium in the fruit body. Amino acid score (AAS), Institute of Medicine (IOM) model score, amino acid ratio coefficient score (SRC), chemical score (CS), essential amino acid index (EAAI) and protein digestibility corrected amino acid score (PDCAAS) were used to evaluate the nutritional value of these varieties. The results showed that the nutrients of these five varieties were diverse and the amino acids were rich, and the total essential amino acids contents were between 443.87 and 478.03 mg·g^-1 protein. It exceeds the balance model reference values recommended by the World Health Organization/Food and Agriculture Organization of the United Nations/United Nations University (WHO/FAO/UNU) in 2007, the model reference values recommended by the IOM and the egg protein improvement model values recommended by FAO, which can be used as a beneficial supplement to the body’s protein source. According to the comprehensive evaluation results of AAS, IOM model score, CS, EAAI and PDCAAS, Chuan’er 781 was the best protein source among the five varieties in terms of amino acid nutritional value. This study provided some data support and methods for the nutritional quality evaluation of Auricularia cornea Ehrenb.

Key words: Auricularia cornea Ehrenb, nutrients, amino acid, nutritional value evaluation

CLC Number:

S646.6

ZHANG Shilin, JIA Dinghong, HE Xiaolan, DONG Qian, PENG Weihong, XU Yingyin. Evaluatution of nutritional components and amino acid nutritional value in different varieties of Auricularia cornea Ehrenb[J]. Acta Agriculturae Zhejiangensis, 2025, 37(10): 2190-2197.

Figures/Tables 9

References 17

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品种 Variety	灰分含量 Ash content/ (g·kg^-1)	维生素B₂含量 Vitamin B₂ content/ (mg·kg^-1)	蛋白质含量 Protein content/ (g·kg^-1)	粗多糖含量 Crude polysaccharide content/(g·kg^-1)
川耳1967 Chuan’er 1967	19.0±0.02 d	4.6±0.01 a	68.8±0.72 a	46.4±0.54 b
琥珀Amber	22.7±0.03 b	4.5±0.02 a	78.1±0.80 a	75.9±0.97 a
川耳1985 Chuan’er 1985	21.1±0.01 c	3.7±0.02 b	62.8±0.75 b	57.5±0.76 b
川耳781 Chuan’er 781	24.2±0.01 a	2.7±0.01 c	82.6±0.83 a	73.6±0.83 a
上海1号Shanghai No.1	22.4±0.02 b	3.6±0.02 b	66.4±0.81 a	50.6±0.55 b

品种 Variety	灰分含量 Ash content/ (g·kg^-1)	维生素B₂含量 Vitamin B₂ content/ (mg·kg^-1)	蛋白质含量 Protein content/ (g·kg^-1)	粗多糖含量 Crude polysaccharide content/(g·kg^-1)
川耳1967 Chuan’er 1967	19.0±0.02 d	4.6±0.01 a	68.8±0.72 a	46.4±0.54 b
琥珀Amber	22.7±0.03 b	4.5±0.02 a	78.1±0.80 a	75.9±0.97 a
川耳1985 Chuan’er 1985	21.1±0.01 c	3.7±0.02 b	62.8±0.75 b	57.5±0.76 b
川耳781 Chuan’er 781	24.2±0.01 a	2.7±0.01 c	82.6±0.83 a	73.6±0.83 a
上海1号Shanghai No.1	22.4±0.02 b	3.6±0.02 b	66.4±0.81 a	50.6±0.55 b

品种Variety	钙含量Ca content	钾含量K content	铁含量Fe content	硒含量Se content
川耳1967 Chuan’er 1967	1 200.0±18.38 b	6 888.5±112.43 c	11.20±0.35 c	0.11±0.01 b
琥珀Amber	1 139.5±2.12 c	8 796.0±203.65 a	19.91±0.22 a	0.12±0.01 b
川耳1985 Chuan’er 1985	1 178.5±2.12 b	8 023.5±258.09 b	19.07±0.03 b	0.10±0.01 b
川耳781 Chuan’er 781	1 851.5±0.71 a	8 837.5±327.39 a	20.26±0.11 a	0.14±0.01 a
上海1号Shanghai No.1	1 195.5±9.19 b	7 492.5±2.12 b	19.87±0.07 a	0.10±0.01 b

品种Variety	钙含量Ca content	钾含量K content	铁含量Fe content	硒含量Se content
川耳1967 Chuan’er 1967	1 200.0±18.38 b	6 888.5±112.43 c	11.20±0.35 c	0.11±0.01 b
琥珀Amber	1 139.5±2.12 c	8 796.0±203.65 a	19.91±0.22 a	0.12±0.01 b
川耳1985 Chuan’er 1985	1 178.5±2.12 b	8 023.5±258.09 b	19.07±0.03 b	0.10±0.01 b
川耳781 Chuan’er 781	1 851.5±0.71 a	8 837.5±327.39 a	20.26±0.11 a	0.14±0.01 a
上海1号Shanghai No.1	1 195.5±9.19 b	7 492.5±2.12 b	19.87±0.07 a	0.10±0.01 b

品种 Variety	天门冬氨酸Asp	苏氨酸 Thr	丝氨酸 Ser	谷氨酸 Glu	甘氨酸 Gly	丙氨酸 Ala	半胱氨酸 Cys	缬氨酸 Val	蛋氨酸 Met	异亮氨酸 Ile
川耳1967 Chuan’er 1967	6.6± 0.05 b	3.6± 0.03 b	3.3± 0.03 a	6.8± 0.04 b	2.8± 0.01 b	4.7± 0.04 a	0.8± 0.01 a	3.4± 0.03 a	0.4± 0.01 b	2.2± 0.03 a
琥珀 Amber	7.1± 0.03 a	3.8± 0.02 a	3.6± 0.01 a	7.1± 0.05 a	3.3± 0.02 a	4.9± 0.05 a	0.2± 0 c	3.9± 0.04 a	0.7± 0.01 a	2.6± 0.04 a
川耳1985 Chuan’er 1985	6.2± 0.03 b	3.9± 0.04 a	3.1± 0.04 a	6.7± 0.06 b	2.7± 0.04 b	4.4± 0.03 b	0.7± 0.01 a	3.3± 0.04 a	0.4± 0.01 b	2.1± 0.03 a
川耳781 Chuan’er 781	7.5± 0.06 a	4.0± 0.05 a	3.7± 0.06 a	7.6± 0.03 a	3.4± 0.04 a	5.1± 0.06 a	0.3± 0 b	4.0± 0.05 a	0.8± 0.02 a	2.7± 0.04 a
上海1号 Shanghai No.1	5.6± 0.04 c	3.1± 0.04 c	2.8± 0.01 b	5.7± 0.08 b	2.4± 0.03 c	3.9± 0.04 c	0.2± 0 c	2.9± 0.01 b	0.5± 0.02 a	1.9± 0.02 b
品种 Variety	亮氨酸 Leu	酪氨酸 Tyr	苯丙氨酸 Phe	组氨酸 His	赖氨酸 Lys	精氨酸 Arg	脯氨酸 Pro	TAA	EAA/ TAA	EAA/ NEAA
川耳1967 Chuan’er 1967	4.4± 0.04 a	1.6± 0.02 a	3.3± 0.05 a	6.6± 0.05 a	2.7± 0.04 a	3.2± 0.05 a	3.2± 0.05 a	59.6± 1.03 a	44.63± 5.16 a	80.61± 10.87 a
琥珀 Amber	5.0± 0.07 a	1.4± 0.03 a	2.8± 0.02 a	6.8± 0.07 a	3.3± 0.03 a	3.4± 0.02 a	3.2± 0.02 a	63.1± 0.84 a	45.80± 6.17 a	84.50± 6.49 a
川耳1985 Chuan’er 1985	4.1± 0.05 b	1.4± 0.02 a	3.0± 0.03 a	5.5± 0.06 b	2.6± 0.04 b	3.2± 0.04 a	3.0± 0.04 a	56.3± 0.77 a	44.23± 4.92 a	79.30± 9.24 a
川耳781 Chuan’er 781	5.2± 0.02 a	1.7± 0.03 a	3.4± 0.04 a	6.6± 0.07 a	3.3± 0.04 a	3.6± 0.05 a	3.3± 0.02 a	66.2± 0.81 a	45.32± 3.06 a	82.87± 6.85 a
上海1号 Shanghai No.1	3.9± 0.03 b	1.2± 0.01 b	2.2± 0.03 b	7.8± 0.09 a	2.4± 0.01 b	2.5± 0.03 b	2.5± 0.01 b	51.5± 0.91 a	47.96± 5.29 a	91.16± 9.86 a

Evaluatution of nutritional components and amino acid nutritional value in different varieties of Auricularia cornea Ehrenb

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品种 Variety	苏氨酸 Thr	缬氨酸 Val	蛋氨酸+ 半胱氨酸 Met+Cys	异亮氨酸 Ile	亮氨酸 Leu	苯丙氨酸+ 络氨酸 Phe+Tyr	组氨酸 His	赖氨酸 Lys	总含量 Total content
川耳1967 Chuan’er 1967	60.84± 5.66 b	57.03± 2.64 b	7.03± 0.85 b	36.12± 3.45 ab	74.14± 2.66 a	55.13± 1.84 a	110.27± 7.94 b	45.63± 3.32 b	446.19
琥珀 Amber	60.15± 4.27 b	62.03± 3.75 a	10.90± 0.37 a	41.35± 4.57 a	78.95± 2.71 a	45.11± 0.57 c	107.14± 6.80 b	52.63± 3.77 a	458.26
川耳1985 Chuan’er 1985	69.39± 3.74 a	59.18± 3.05 a	7.14± 0.92 b	36.73± 3.87 a	73.47± 2.05 b	53.06± 1.65 a	97.96± 7.49 b	46.94± 2.68 b	443.87
川耳781 Chuan’er 781	60.93± 4.69 b	60.93± 2.74 a	11.65± 0.86 a	41.22± 4.96 a	78.85± 2.71 a	51.97± 1.82 b	100.36± 5.59 b	50.18± 3.47 a	456.09
上海1号 Shanghai No.1	60.19± 5.81 b	55.56± 3.85 b	10.42± 0.92 a	37.04± 3.71 a	76.39± 3.48 a	41.67± 3.14 d	150.46± 6.06 a	46.30± 3.71 b	478.03
WHO/FAO/UNU 2007年推荐的平衡模式参考值 WHO/FAO/UNU 2007	23.00	39.00	22.00	30.00	59.00	38.00	15.00	45.00	271.00
IOM 2005	27.00	32.00	25.00	25.00	55.00	47.00	18.00	51.00	280.00
1984版FAO改良鸡蛋蛋白模式谱 FAO parttern 1984	40.00	50.00	35.00	40.00	70.00	60.00	—	55.00	350.00

品种 Variety	苏氨酸 Thr	缬氨酸 Val	蛋氨酸+半胱氨酸 Met+Cys	异亮氨酸 Ile	亮氨酸 Leu	苯丙氨酸+络氨酸 Phe+Tyr	组氨酸 His	赖氨酸 Lys
川耳1967 Chuan’er 1967	264.52	146.23	31.95	120.40	125.67	145.08	735.13	101.40
琥珀Amber	261.52	159.05	49.55	137.83	133.81	118.71	714.27	116.96
川耳1985 Chuan’er 1985	301.70	151.74	32.45	122.43	124.53	139.63	653.07	104.31
川耳781 Chuan’er 781	264.91	156.23	52.95	137.40	133.64	136.76	669.07	111.51
上海1号Shanghai No.1	261.70	142.46	47.36	123.47	129.47	109.66	1 003.07	102.89

品种 Variety	苏氨酸 Thr	缬氨酸 Val	蛋氨酸+半胱氨酸 Met+Cys	异亮氨酸 Ile	亮氨酸 Leu	苯丙氨酸+络氨酸 Phe+Tyr	组氨酸 His	赖氨酸 Lys
川耳1967 Chuan’er 1967	225.33	178.22	28.12	144.48	134.80	117.30	612.61	89.470
琥珀Amber	222.78	193.84	43.60	165.40	143.55	95.98	595.22	103.20
川耳1985 Chuan’er 1985	257.00	184.94	28.56	146.92	133.58	112.89	544.22	92.04
川耳781 Chuan’er 781	225.67	190.41	46.60	164.88	143.36	110.57	557.56	98.39
上海1号Shanghai No.1	222.93	173.63	41.68	148.16	138.89	88.66	835.89	90.78

品种 Variety	苏氨酸 Thr	缬氨酸 Val	蛋氨酸+半胱氨酸 Met+Cys	异亮氨酸 Ile	亮氨酸 Leu	苯丙氨酸+络氨酸 Phe+Tyr	赖氨酸 Lys
川耳1967 Chuan’er 1967	152.10	114.06	20.09	90.30	105.91	91.88	82.96
琥珀Amber	150.38	124.06	31.15	103.38	112.78	75.19	95.69
川耳1985 Chuan’er 1985	173.47	118.37	20.41	91.84	104.96	88.44	85.35
川耳781 Chuan’er 781	152.33	121.86	33.28	103.05	112.65	86.62	91.24
上海1号Shanghai No.1	150.46	111.11	29.76	92.59	109.13	69.44	84.18

品种Variety	EAAI	PDCAAS
川耳1967 Chuan’er 1967	72.94	22.379
琥珀Amber	78.84	34.692
川耳1985 Chuan’er 1985	73.52	22.729
川耳781 Chuan’er 781	79.68	37.065
上海1号Shanghai No.1	77.21	33.145

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品种 Variety	比值系数Ratio coefficient								比值系数分 Ratio coefficient score
品种 Variety	苏氨酸 Thr	缬氨酸 Val	蛋氨酸+半胱氨酸 Met+Cys	异亮氨酸 Ile	亮氨酸 Leu	苯丙氨酸+络氨酸 Phe+Tyr	组氨酸 His	赖氨酸 Lys	比值系数分 Ratio coefficient score
川耳1967 Chuan’er 1967	1.27	0.70	0.15	0.58	0.60	0.69	3.52	0.49	44.76
琥珀Amber	1.24	0.75	0.23	0.65	0.63	0.56	3.38	0.55	51.66
川耳1985 Chuan’er 1985	1.48	0.74	0.16	0.60	0.61	0.69	3.21	0.51	31.50
川耳781 Chuan’er 781	1.27	0.75	0.25	0.66	0.64	0.66	3.22	0.54	47.80
上海1号Shanghai No.1	2.01	1.10	0.36	0.95	1.00	0.84	7.72	0.79	53.22

品种 Variety	比值系数Ratio coefficient								比值系数分 Ratio coefficient score
品种 Variety	苏氨酸 Thr	缬氨酸 Val	蛋氨酸+半胱氨酸 Met+Cys	异亮氨酸 Ile	亮氨酸 Leu	苯丙氨酸+络氨酸 Phe+Tyr	组氨酸 His	赖氨酸 Lys	比值系数分 Ratio coefficient score
川耳1967 Chuan’er 1967	1.27	0.70	0.15	0.58	0.60	0.69	3.52	0.49	44.76
琥珀Amber	1.24	0.75	0.23	0.65	0.63	0.56	3.38	0.55	51.66
川耳1985 Chuan’er 1985	1.48	0.74	0.16	0.60	0.61	0.69	3.21	0.51	31.50
川耳781 Chuan’er 781	1.27	0.75	0.25	0.66	0.64	0.66	3.22	0.54	47.80
上海1号Shanghai No.1	2.01	1.10	0.36	0.95	1.00	0.84	7.72	0.79	53.22