本文研究了两种常用食用菌-香菇、金针菇中蛋白氨基酸（PPA）及非蛋白氨基酸（NPPA）的组成及含量，并对其进行营养、呈味评价。采用OPA-FMOC柱前衍生化法确定香菇、金针菇中PAA及NPAA的组成及含量。测定结果表明香菇中含有15种PAA，其含量为10.99 mg/g，含有2种NPAA，其含量为2.37 mg/g，其中必需氨基酸（EAA）含量为4.39 mg/g、呈味氨基酸（FAA）含量为5.40 mg/g；金针菇中含有14种PAA，其含量为16.79 mg/g，含有2种NPAA，其含量为3.99 mg/g，其中EAA含量为5.98 mg/g、FAA含量为9.96 mg/g。本文建立的方法准确可行，可用于两种菌类中的PAA和NPAA测定。香菇中PAA种类多于金针菇，其中EAA种类多于金针菇，金针菇中的PAA、NPAA含量均高于香菇。金针菇营养价值高，味道鲜美，香菇营养价值均衡，为两种常用食用菌的产品再次开发提供依据。

To study composition and content of protein amino acids (PAA) and nonprotein amino acids (NPAA) in Letinous edodes and Flammulina velutipes, and to evaluation their nutrition and flavor, the composition and content of PAA and NPAA in Letinous edodes and Flammulina velutipes were determined by OPA-FMOC precolumn derivatization and HPLC. The results showed that Letinous edodes contains 15 kinds of PAA with the content of 10.99 mg/g, contains 2 kinds of NPAA with a content of 2.37 mg/g. The content of essential amino acids (EAA) is 4.39 mg/g and the content of flavor amino acid (FAA) is 5.40 mg/g. There are 14 kinds of PAA in the Flammulina velutipes with content of 16.79 mg/g and 2 kinds of NPAA with the content of 3.99 mg/g. The content of the EAA is 5.98 mg/g and FAA is 9.96 mg/g. The method is accurate and feasible. It can be used for the determination of PAA and NPAA in the fungi. There are more kinds of PAA in Letinous edodes than that in Flammulina velutipes, EAA in Letinous edodes was more than that in Flammulina velutipes, and PAA and NPAA contents in Flammulina velutipes were higher than those in letinous edodes. Flammulina velutipes occupy high nutritional value and delicious taste, while Letinous edodes possess a balance nutritional value. The results in this work were helpful for the re-development of Letinous edodes and Flammulina velutipes.

广州市科技计划项目珠江科技新星专项（201610010113）