中文摘要：

为了评价食药用真菌蛋白质的营养价值，本研究收集市售的八种食药用真菌，测定其蛋白质含量和氨基酸组成，采用氨基酸评分（ AAS）、必需氨基酸指数（ EAAI）、生物价（ BV）、必需氨基酸相对比值（ EAARR）、氨基酸比值系数评分（ SRCAA）、营养指数（ NI）等多种化学方法对食药用真菌蛋白质进行营养评价，结果表明：所测的八种食药用真菌蛋白质含量处在2032 g/100 g干重之间，必需氨基酸种类齐全，含量高，占比（必需氨基酸/总氨基酸）高于WHO/FAO提出的标准，是良好的优质蛋白来源，且综合评价后草菇营养价值更为靠前。

英文摘要：

Eight kinds of edible and medicinal fungi were collected from the market for the evaluation of the nutri-tional value of edible fungus protein, with a view to determining the protein content and amino acid composition. The nutritional value of edible and medicinal fungi protein was assessed by the amino acid score （ AAS） , essential amino acid index （ EAAI） , biological value （ BV） , the ratio of essential amino acids （ EAARR） , score of ratio co-efficient of amino acid （ SRCAA） , nutritional index （ NI） and other chemical methods. The results showed that the protein content of the eight kinds of edible fungus, measured in dry weight, was between 20—32g/100g, the varie-ties of essential amino acid were full, the content ratio （ essential amino acid/total amino acid） was also higher than the standard proposed by WHO/FAO, so they were regarded as the good quality protein source. The nutritional val-ue of Volvariella volvacea was proved to be the best among the eight kinds of edible and medicinal fungi upon evalu-ation.