8种食用菌游离氨基酸的组成及含量比较  

Comparison of composition and content of free amino acids in eight kinds of edible mushrooms

作　　者：陈惜燕[1] 蒲鹏[1] 康靖全[1] 段慧[1] 兰晓继[1] 

机构地区：[1]西北农林科技大学生命科学学院,陕西杨凌712100

出　　处：《西北农林科技大学学报（自然科学版）》2017年第5期183-190,共8页Journal of Northwest A&F University(Natural Science Edition)

基　　金：西北农林科技大学大型仪器新功能开发项目(dysb130106)

摘　　要：【目的】研究8种食用菌游离氨基酸的组成、含量及呈味效果。【方法】采用高效液相色谱-蒸发光散射检测法(HPLC-ELSD),分别对香菇、白灵菇、海鲜菇、平菇、双孢菇、秀珍菇、杏鲍菇和金针菇8种食用菌的游离氨基酸组成及含量进行测定。【结果】白灵菇和金针菇的游离氨基酸种类最多,均有10种,除双孢菇不含有游离必需氨基酸外,其余7种食用菌均含有游离必需氨基酸。海鲜菇的游离必需氨基酸含量最高,为3.444mg/g;游离呈味氨基酸则以白灵菇含量最高,为45.680mg/g;游离限制氨基酸含量最高的是平菇,达0.413mg/g。对8种食用菌呈味效果贡献最大的是甘氨酸(Gly),其含量占8种食用菌游离氨基酸总量的19.56%~52.97%,味道强度值(Taste active value,TAV)为1.10~5.08。8种食用菌中,味道比较鲜的食用菌如香菇、白灵菇、海鲜菇、双孢菇都含有天冬氨酸(Asp),含量为2.155~45.310mg/g。【结论】从游离氨基酸来看,海鲜菇和双孢菇的食用风味最佳,平菇和金针菇营养价值最好。[Objective] This study investigated the composition, content and taste contribution of free a- mino acids （FAAs） as taste-active components in eight kinds of edible mushrooms. [Method] Reversed- phase high performance liquid chromatography （HPLC） coupled with evaporative light-scattering detection （ELSD） was used to determine the FAAs in Lentinus edodes, Pleurotus nebrodensis, Hypsizygus mar- moreus , Pleurotus ostreatus ,Agaricus bisporus , Pleurotus geesteranus , Pleurotus eryngii and Flarnrnulina velutipes. [Result] There were ten kinds of FAAs in Pleurotus nebrodensis and Flammulina velutipes. Ex- cept Agaricus bisporus, all other seven kinds of edible mushrooms contained FAAs, with the highest a- mount of 3. 444 mg/g in Hypsizygus marmoreus. The highest FAA amount of 45. 680 mg/g was found in Pleurotus nebrodensis. Pleurotus ostreatus contained the highest limiting amino acids amount of 0. 413 mg/g. Gly contributed the most to flavor of these eight kinds of edible mushrooms, accounting for 19.56%-52.97% of the total FAAs. The flavor intensity values （taste active value,TAV） were between 1.10 to 5.08. Asp was contained in fresh tasting edible mushrooms, including Lentinus edodes, Pleurotus nebrodensis, Hypsizygus marrnoreus and Agaricus bisporus ,and the contents were 2. 155- 45. 310 mg/g. [Conclusion] According to FAAs, Hypsizygus rnarmoreus and Agaricus bisporus had the best flavor,while Pleurotus ostreatus and Flammulina velutipes had the best nutritional values.

关 键 词：食用菌 高效液相色谱-蒸发光散射检测法(HPLC-ELSD) 游离氨基酸 味道强度值 

分 类 号：Q517[生物学—生物化学]