不同纹理香菇内在品质分析及评价  

Analysis and evaluation of the internal quality of Lentinula edodes with different cap cracks

作　　者：王梓杭 范秀芝[1,3] 姚芬 殷朝敏 史德芳[1] 高虹[1,4] 沈汪洋[2] WANG Zi-Hang;FAN Xiu-Zhi;YAO Fen;YIN Chao-Min;SHI De-Fang;GAO Hong;SHEN Wang-Yang(Institute of Agro-products Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China;College of Food Science and Technology,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Provincial Engineering Research Center of Under-forest Economy,Wuhan 430064,China;Hubei Xianggu Mushroom Industrial Technology Research Institute,Suizhou 441309,China)

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,武汉430064 [2]武汉轻工大学食品科学与工程学院,武汉430023 [3]林下经济湖北省工程研究中心,武汉430064 [4]湖北省香菇产业技术研究院,随州441309

出　　处：《食品安全质量检测学报》2023年第1期130-137,共8页Journal of Food Safety and Quality

基　　金：湖北省农业农村领域重点研发计划项目(2022BBA0024);湖北省现代农业产业技术体系项目(HBHZDZB-2021-023)。

摘　　要：目的 探究不同纹理香菇内在品质,并进行综合评价。方法 以天白花菇(Bai-hua, TBH)、白花菇3A(Bai-hua 3A, B3A)、白花菇2A (Bai-hua 2A, B2A)、白花菇A (Bai-hua A, BA)、茶花菇(Cha-hua, CH)、光面菇(smooth cap shiitake, SCS)和板菇(plate shiitake, PS) 7个不同纹理香菇为实验材料,测定其中水分、蛋白质、脂肪、膳食纤维、氨基酸、粗多糖、香菇嘌呤及4种嘌呤含量,并通过氨基酸比值系数法和主成分分析法对其内在品质进行评价。结果 7种不同纹理香菇内在品质存在显著差异。其中,板菇的蛋白质、膳食纤维、香菇嘌呤、氨基酸总量、必需氨基酸、非必需氨基酸及4种嘌呤含量最高,光面菇的粗多糖和脂肪含量最高, 4种嘌呤含量最低。氨基酸比值系数分析发现, 7种不同纹理香菇蛋白质营养价值依次为板菇>茶花菇>白花菇3A>白花菇A>光面菇>天白花菇>白花菇2A,板菇蛋白质营养价值最高;主成分分析综合评分依次为板菇>光面菇>白花菇A>白花菇2A>白花菇3A>天白花菇>茶花菇,板菇的综合评分最高。结论 板菇具有较高的营养价值,也可按照需求对其香菇嘌呤等活性物质进行开发利用。Objective To explore the internal quality of Lentinula edodes(L. edodes) with different cap cracks,and conduct a comprehensive evaluation. Methods Seven kinds of L. edodes with different cap cracks, Tian Bai-hua(TBH), Bai-hua 3A(B3A), Bai-hua 2A(B2A), Bai-hua A(BA), Cha-hua(CH), smooth cap shiitake(SCS)and plate shiitake(PS) were used as experiments materials. The internal quality indexes of moisture, protein, fat,dietary fiber, amino acids, crude polysaccharide, eritadenine, and purine(adenine, guanine, hypoxanthine and xanthine) were measured respectively. Then the internal quality was evaluated by the amino acid ratio coefficient method and the principal component analysis, respectively. Results There were significant differences in internal quality between the detected L. edodes. Among them, PS had the highest content of protein, dietary fiber,eritadenine, total amino acids, essential amino acids, non-essential amino acids and 4 kinds of purines. SCS had the highest content of polysaccharide and fat, and the lowest content of 4 kinds of purines. The amino acid ratio coefficient analysis found that the score of ratio coefficient of amino acid of 7 kinds of materials were PS>CH>B3A>BA>SCS>TBH>B2A, PS had the highest nutritional value with the highest SRC. The comprehensive score for principal component analysis of 7 kinds of materials were PS>SCS>BA>B2A>B3A>TBH>CH, PS also had the highest comprehensive score. Conclusion PS has high nutritional value, and their active substances such as eritadenine can be further developed and utilized according to the corresponding needs.

关 键 词：香菇 菌盖纹理 内在品质 氨基酸 主成分分析 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]