工厂化栽培的不同杏鲍菇菌株非挥发性风味成分分析及风味评价  

Analysis and evaluation of non-volatile flavor compounds in different strains of Pleurotus eryngii from industrialized production

作　　者：李巧珍 李晓贝 吴迪 李正鹏 杨焱 LI Qiao-zhen;LI Xiao-bei;WU Di;LI Zheng-peng;YANG Yan(National Engineering Research Center of Edible Fungi;Key Laboratory of Fungi Resources&Utilization(Ministry of Agriculture,Southern);Shanghai Key Laboratory for Genetics and Breeding for Agriculture(Mycology Branch);Institute of Edible Fungi,Shanghai Academy of Agricultural Sciences,Shanghai 201403,China)

机构地区：[1]国家食用菌工程技术研究中心农业部南方食用菌资源利用重点实验室上海市农业遗传育种重点实验室菌物分室上海市农业科学院食用菌研究所,上海201403

出　　处：《上海农业学报》2019年第1期38-42,共5页Acta Agriculturae Shanghai

基　　金：上海市科技兴农重点攻关项目[沪农科攻字(2013)第6-10号]

摘　　要：采用离子色谱仪、高效液相色谱仪、氨基酸自动分析仪分别对7个工厂化栽培的不同杏鲍菇菌株子实体中的非挥发性风味成分组成、含量进行分析,并利用等鲜浓度值对其鲜味进行评价。结果表明:不同工厂化栽培的杏鲍菇菌株可溶性糖及糖醇总量、游离氨基酸总量、有机酸总量、碳水化合物、粗脂肪、粗蛋白、还原糖含量均有显著差异,不同菌株间的呈味核苷酸总量、灰分和水分含量无显著差异。根据等鲜浓度值(EUC)计算得出150菌株呈鲜效果最明显,100 g干物质EUC值为40. 96 g MSG。Flavor components including soluble sugar and glycol,free amino acid,5-nucleotides,organic acid in 7 different industrially-farmed Pleurotus eryngii were analyzed through ion chromatography analyzer,high performance liquid and amino acid analyzer,and valuated by means of equivalent umami concentration.Results revealed that the contents of soluble sugar and glycol,total free amino acid,total organic acid,carbohydrate,crude fat,crude protein,and raw sugar in different industrialized Pleurotus eryngii showed significant difference,while the contents of nucleotide,ash and moisture showed no significant difference.The calculation based on the umami concentration showed that strain 150[EUC=40.96 g MSG(100 g)dry matter]had the most obvious effect.

关 键 词：杏鲍菇 不同菌株 风味成分 

分 类 号：S646[农业科学—蔬菜学]