虫子的不同侵染程度对血红铆钉菇质地、营养及风味成分的影响(英文)  

Effects of Varying Degrees of Worm Infection on the Texture Profile, Nutritional, and Flavor Components of Gomphidius rutilus Mushrooms

作　　者：贺微 孙丽斌 辛广[1] 张博 张晓玉[1] 宫雪[1] 温晓雯 孟宪军[1] 张佰清[1] HE Wei;SUN Libin;XIN Guang;ZHANG Bo;ZHANG Xiaoyu;GONG Xue;WEN Xiaowen;MENG Xianjun;ZHANG Baiqing(College of Food Science,Shenyang Agricultural University,Shenyang 110866,China;School of Chemistry and Life Science,Anshan Normal University,Anshan 114007,China)

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]鞍山师范学院化学与生命科学学院,辽宁鞍山114007

出　　处：《食品科学》2018年第14期249-256,共8页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2018YFD0400205;2017YFD0400704);辽宁省鞍山市重大科技专项(20154818);辽宁省沈阳农业大学高端人才引进基金项目(SYAU20160003)

摘　　要：目的:研究没有被虫子侵染(GW)、被少量虫子侵染(GS,侵染面积小于50%)和被大量虫子侵染(GL,侵染面积大于50%)的血红铆钉菇的质地、营养和风味成分。方法:分别采用质构仪分析、高效液相色谱法和电子舌感官评价测定虫子侵染对血红铆钉菇质地、营养及风味成分的影响。结果:GW的硬度和咀嚼性值最高,分别为(1.65±0.24)N和(3.50±0.85)m J。GL的水分含量最高为(819.92±4.03)g/kg,GW的最低为(810.80±3.48)g/kg。GS在3种蘑菇中脂肪含量最低,蛋白质含量最高,分别为(2.58±0.16)g/kg和(0.64±0.05)g/kg。谷氨酸钠(monosodium glutamate,MSG)类似物表示为天冬氨酸和谷氨酸的和。GL和GS中MSG类似物含量高于GW。GL显示最高的MSG类似物含量为(33.37±0.08)mg/100 g,是GW的1.72倍,GS的1.51倍。GL的风味核苷酸含量最高为(22.54±1.43)mg/100 g,GS的含量最低为(8.75±0.20)mg/100 g。GL的等鲜浓度值最高,以MSG计,为(9.10±0.39)mg/g。结论:评价虫子侵染血红铆钉菇对其质构、营养和风味成分的影响不能仅从单一角度进行分析,而应客观地从以下3个角度来分析:首先从风味成分的角度来看,GL的味道最佳,其次从营养角度来看,GS营养价值最高,最后从质构分析的角度来看,GW的品质最好。In the current study, the texture profile, nutrients, and flavor components of Gomphidius rutilus without worms（GW）, G. rutilus infected by a small amount of worms（GS; infected area less than 50%）, and G. rutilus infected by a large amount of worms（GL; infected area more than 50%） were explored. Texture analyzer, high performance liquid chromatography（HPLC） and electronic tongue sensory evaluation were used to evaluate the effects of varying degrees of worm infection on the texture profile, nutritional and flavor components of G. rutilus. The results indicated that the hardness（（1.65 ± 0.24） N） and chewiness（（3.50 ± 0.85） mJ） of GW were the highest among the three samples. GL had the highest moisture content（（819.92 ± 4.03） g/kg）, whereas GW had the lowest value（（810.80 ± 3.48） g/kg）. GS had the lowest fat and highest protein content, which were（2.58 ± 0.16） and（0.64 ± 0.05） g/kg, respectively. Monosodium glutamate-like（MSG-like） content was expressed as the sum of aspartic acid and glutamic acid. MSG-like content was higher in GL and GS than in GW. GL contained the highest amount of MSG-like components（（33.37 ± 0.08） mg/100 g）, which was 1.72 and 1.51 times higher than that of GW and GS, respectively. The ■avor 5’-nucleotide content（（22.54 ± 1.43） mg/100 g） in GL was the highest, whereas that（（8.75 ± 0.20） mg/100 g） in GS was the lowest. The equivalent umami concentration（EUC）（calculated as MSG equinvlent） ranged from 3.34 mg/g in GS to 9.10 mg/g in GL. In conclusion, the effects of varying worm-infection degrees on the texture, nutritional and flavor components of G. rutilus should not be analyzed from a single point of view but from the three angles： firstly, the taste of GL is the most desirable from the point of flavor composition; secondly, the nutritional value of GS is the highest from a nutritional standpoint; and finally, the quality of GW is the best from the perspective of texture analysis.

关 键 词：血红铆钉菇 虫子侵染 质构剖析 营养 风味成分 蘑菇 

分 类 号：TS201.2[轻工技术与工程—食品科学]