[目的]测定冬菇、姬松茸、干枞菌、云耳、银耳、岩耳6种食用菌的氨基酸含量,探讨6种食用菌的营养价值。[方法]通过测定蛋白质和氨基酸的含量,计算出必需氨基酸的比值并与人体必需氨基酸的要求模式比较来评价蛋白质质量。[结果]6种食用菌中氨基酸总和、必需氨基酸总和、蛋白质含量的排序一致,由大至小顺序是姬松茸、冬菇、干枞菌、云耳、银耳和岩耳,每种食用菌中,谷氨酸含量最高,天冬氨酸其次,含硫氨基酸含量低。与WHO/FAO评分模式比较,6种食用菌的必需氨基酸接近人体必需氨基酸的要求模式。[结论]6种食用菌蛋白质含量丰富,必需氨基酸基本齐全,必需氨基酸模式与人体必需氨基酸的要求模式接近,是质优蛋白质食品;6种食用菌蛋白质的赖氨酸、亮氨酸和苯丙+酪氨酸含量较为丰富,与其他食物搭配互补食用,可提高营养价值。 [Objective] The aim was to determine the amino acid content of six kinds of edible mushrooms of mushroom, Agaricus blazei, Myrtus communis, Yunli, Tremella fuciformis and Yan ear, and discuss the nutritional value of six edible fungi. [Method] The protein quality was evaluated by measuring the protein and amino acid content, calculating the ratio of essential amino acids and comparing it with the required pattern of essential amino acids in the human body. [Result] The order of amino acids, total essential amino acids and protein content of the six kinds of edible fungi was the same. The order was Agaricus bisporus, Mushroom, Dactylogyrus, Tremella fuciformis, The highest glutamic acid content, aspartic acid followed, low sulfur amino acid content. Compared with the WHO / FAO scoring model, the essential amino acids of the six edible fungi are close to the required mode of human essential amino acids. [Conclusion] The six kinds of edible fungi had abundant protein content and basically complete essential amino acids. The essential amino acid patterns were close to those of human essential amino acids. They were the best protein foods. The lysine, leucine and phenylpropionyl + Tyrosine content is more abundant, complement each other with other foods, can improve the nutritional value.