不同培养基质对草菇营养成分及呈味物质的影响  

Effects of culture substrates on nutritional and flavor components of Volvariella volvacea

作　　者：余昌霞[1] 陈明杰[1] 李传华[1] 汪虹[1] 赵妍[1] 李正鹏[1] 奚莉萍 冯爱萍[1] 潘桂芳 YU Chang-Xia;CHEN Ming-Jie;LI Chuan-Hua;WANG Hong;ZHAO Yan;LI Zheng-Peng;XI Li-Ping;FENG Ai-Ping;PAN Gui-Fang(lnstitute of Edible Fungi,Shanghai Academy of Agricultural Sciences;College of Agricultural,Anshun University,Anshun,Guizhou 561000,China)

机构地区：[1]上海市农业科学院食用菌研究所农业部南方食用菌资源利用重点实验室国家食用菌工程技术研究中心国家食用菌加工技术研发中心上海市农业遗传育种重点开放实验室,上海201403 [2]安顺学院农学院,贵州安顺561000

出　　处：《菌物学报》2018年第12期1731-1740,共10页Mycosystema

基　　金：上海市市级农口系统青年人才成长计划项目[沪农青字(2017)第1-15号];上海市现代农业产业技术体系[沪农科产字(2018)第9号]~~

摘　　要：在栽培条件一致的情况下,以5种不同培养基质栽培的草菇子实体为研究对象,测定粗蛋白、水解氨基酸、游离氨基酸、可溶性糖醇、有机酸及5′-核苷酸组成与含量,研究不同培养基质对草菇子实体营养成分及呈味物质的影响。结果表明以棉籽壳为基质栽培草菇,其粗蛋白及水解氨基酸含量及组成最优;以稻草为基质栽培草菇,其可溶性糖醇、有机酸含量最高。综合各种呈鲜成分,等鲜浓度值(equivalent umami concentration,EUC)范围为317.45–708.75g MSG/100g,其中以棉籽壳为基质栽培的草菇子实体EUC值最高,以刺芹侧耳菌渣为基质栽培的草菇EUC次之,以金针菇菌渣为基质栽培的草菇EUC [(317.45±13.67)g MSG/100g]最低,约为棉籽壳样品EUC值的44.79%。因此,培养基质对草菇呈味物质的影响显著,可根据需要的呈味物质选用不同的培养基质栽培草菇。The effects of different culture substrates on nutritional and flavor components of Volvariella volvacea dried fruiting bodies are investigated under identical cultivation condition.Five kinds of material,rice straw(ST),cotton waste(CW),cotton seed hull(CS),spent cultivating substrate of Flammulina velutipes(SF),and spent cultivating substrate of Pleurotus eryngii(SP),were used as experimental substrate.Nutrient component detected includes crude protein and hydrolytic amino acid,and taste substance detected includes soluble sugar,organic acid,free amino acid and umami 5′-nucleotides.The results showed that the content and composition of crude protein and hydrolyzed amino acid were superior,using CS as cultivating substrate.The highest content of soluble sugar alcohol and organic acid occurred in fruiting bodies cultivated with ST substrate.Equivalent umami concentration(EUC)value of fruiting bodies cultivated in five kinds of substrate ranged from 317.45 to 708.75g MSG/100g.The highest EUC value occurred in fruiting bodies cultivated with CS substrate;EUC value of fruiting bodies cultivated with SP substrate took second place,while the EUC value of fruiting bodies cultivated with SF substrate was the lowest [(317.45±13.67)g MSG/100g],about 44.79% of those cultivated with CS substrate.Our results indicated that cultivating substrate had a great effect on the flavor component of Volvariella volvacea.

关 键 词：草菇 培养基质 子实体 呈味物质 等鲜浓度值(EUC) 

分 类 号：S646.13[农业科学—蔬菜学]