以黔产白鬼笔（Phallus impudicus L.）为研究对象，从营养成分、质构特性和微观特征等方面对其菌盖、菌柄和子实体三个部位进行品质分析和营养评价。结果表明，白鬼笔蛋白质含量在16.30 g/100 g~19.50 g/100 g之间，且菌柄>子实体>菌盖，脂肪含量在1.30 g/100 g左右；其不同部位均含有16种氨基酸，必需氨基酸含量占总氨基酸含量的45%，其中谷氨酸和蛋氨酸含量最高；呈味氨基酸总量在7.88 g/100 g~9.31 g/100 g之间，且菌柄>子实体>菌盖。蛋白质评价结果表明，赖氨酸是白鬼笔的第一限制氨基酸；除NI外，SRCAA值、与标准蛋白的贴近度U、EAAI、CS的结果均为菌盖>子实体>菌柄。质构检测结果表明，白鬼笔不同部位的最大拉伸力和最大剪切力均是菌柄>菌盖，干品>复水；同时，菌盖的硬度、粘附性、弹性、胶黏性和咀嚼性均大于菌柄，复水后菌盖的硬度、粘附性、胶黏性和咀嚼性均小于菌柄。此外，白鬼笔菌盖和菌柄的微观结构特征存在明显的不同。该研究可以为白鬼笔的合理膳食、标准制定和产品开发提供一定的科学依据。

The quality and nutritional evaluation of three parts of Phallus impudicus L. of Guizhou were carried out from the perspectives of nutrient composition, texture characteristics and microscopic characteristics. The results indicated that the protein content of Phallus impudicus L. was 16.30 g/100 g~19.50 g/100 g with the ranking stipe>fruiting body>pileus, the fat content was about 1.30 g/100 g. There were 16 kinds of amino acids in different parts, with 45% of essential amino acids accounting, and the contents of glutamic acid and methionine were the highest. The total flavor amino acids was 7.88 g/100 g~9.31 g/100 g with the order stipe>fruiting body>pileus. Protein evaluation results showed that lysine was the first restricted amino acid of Phallus impudicus L. The analysis results, including SRCAA, U, EAAI and CS, were pileus>fruiting body>stipe with the exception of IN. The texture test results showed that the maximal tensile force and maximum shearing force of different parts of Phallus impudicus L. were ordered as: stipe>pileus and dried>reconstituted, respectively. The hardness, adhesion, elasticity, adhesiveness and chewiness of pileus of Phallus impudicus L. were higher than those of stipe, while the hardness, adhesion, adhesiveness and chewiness of pileus were lower than those of stipe. Besides, there were obviously different microstructural features in the stipe and pileus of Phallus impudicus L. This study could provide theoretical basis for edible, standard establishment and product development of Phallus impudicus L.

贵州省科技计划项目（黔科合支撑[2020]1Y069号）；黔农科院青年基金[2019]18号