对兴义产白葱牛肝菌和红葱牛肝菌子实体进行分子生物学鉴定，依据国际通用蛋白质评价模式对此2种牛肝菌蛋白质营养进行分析，并与来源于文献的砖红绒盖牛肝菌、黄皮疣柄牛肝菌和灰褐牛肝菌数据进行比较。结果表明：白葱牛肝菌学名是粉黄牛肝菌Boletus roseoflavus，红葱牛肝菌学名是兰茂牛肝菌Lanmaoa asiatica；子实体主要营养成分（g/100 g）：粉黄牛肝菌含有蛋白46.20、脂肪2.0、粗纤维15.0、粗多糖4.70、可溶性糖9.60；必需氨基酸11.27、总氨基酸27.80、鲜味氨基酸总量10.84；兰茂牛肝菌含有蛋白56.0、脂肪2.0、粗纤维17.0、粗多糖7.20、可溶性糖7.60、必需氨基酸13.76、总氨基酸33.40、鲜味氨基酸总量13.04。粉黄牛肝菌和兰茂牛肝菌的必需氨基酸占非必需氨基酸指数（E/N）分别为0.68和0.70，必需氨基酸占氨基酸总量（E/E+N）为40.58%和41.20%，必需氨基酸总量达到FAO/WHO的标准模式，营养组成均衡、含量丰富；EAAI值（必需氨基酸指数）均为1.33，为优质蛋白源。

The fruiting bodies of two wild Boletaceae Baicong and Hongcong grown in Xingyi were subjected identification by molecular biology tools. Based on the international general protein assessment model, the protein nutrition value of the two wild Boletaceaes was examined and compared with the data of Xerocomus spadiceus, Leccinum aurantiacum, and Boletus griseusin literature. The results showed that the scientific name of Baicongis Boletus roseoflavus, and the scientific name of Hongcong is Lanmaoa asiatica. The main nutritional components (g/100 g) of the Boletus roseoflavus fruiting body were: crude protein 46.20, crude fat 2.0, crude fiber 15.0, crude polysaccharide 4.70, soluble sugar 9.60; total essential amino acids 11.27, total amino acids 27.80, and total flavor amino acids 10.84. The main nutritional components of the Lanmaoa asiatica fruiting body were: crude protein 56.0, crude fat 2.0, crude fiber 17.0, crude polysaccharide 7.20, soluble sugar 7.60; total essential amino acids 13.76, total amino acids 33.40, and total flavor amino acids 13.04. The E/N ratios of Boletus roseoflavus and Lanmaoa asiatica were 0.68 and 0.70, respectively, with their E/E+N ratios being 40.58% and 41.20%, respectively. Both the total amounts of essential amino acids meet the FAO/WHO standard model, with a balanced nutritional composition and abundant amounts of amino acids. Both fungi had an essential amino acid index (EAAI) of 1.33, indicating high-quality protein sources.

贵州省科学基金资助（黔科合基础20181168）；广西重点研发计划项目（桂科AB20238008）