乡城和楚雄牛肝菌营养风味品质对比分析  

Comparative Analysis of Nutrients and Flavor Quality of Boletus from Xiangcheng and Chuxiong

作　　者：谭兴怡 张文韬 戴雅 刘明志 邹星辰 肖宇[1] 徐漪沙 李翔[1] TAN Xing-yi;ZHANG Wen-tao;DAI Ya;LIU Ming-zhi;ZOU Xing-chen;XIAO Yu;XU Yi-sha;LI Xiang(College of Food and Biological Engineering,Chengdu University,Chengdu 610106,Sichuan,China)

机构地区：[1]成都大学食品与生物工程学院,四川成都610106

出　　处：《食品研究与开发》2023年第10期186-193,共8页Food Research and Development

基　　金：四川省科技厅重点研发计划(2022YFG0030、2022ZHXC0080、2021ZHFP0029、2020ZHFP0213);成都市科技局技术创新研发项目(2021-YF05-00616-SN)。

摘　　要：为比较四川乡城和云南楚雄两个产地的牛肝菌菌帽、菌柄的营养成分及挥发性成分的差异,测定其水分、蛋白质、粗脂肪、多糖、氨基酸含量,以及采用固相微萃取结合气相色谱质谱联用法测定其挥发性物质。结果表明:不同产地牛肝菌在营养成分含量上存在明显差异,其中楚雄牛肝菌帽蛋白质含量最高[(33.52±0.76)%],乡城牛肝菌柄粗脂肪含量最高[(5.46±0.13)%],楚雄牛肝菌帽多糖含量最高[(19.22±0.09)%]。乡城牛肝菌柄的氨基酸总量最高,而乡城牛肝菌帽氨基酸评分高于其他3种牛肝菌。共鉴定出45种挥发性风味物质,包括5种烃、22种醛、7种醇、8种酮以及3种含氮含硫及杂环。利用相对气味活度值(relative odor activity value,ROAV)对牛肝菌主体挥发性香味成分分析得出,乡城牛肝菌的关键挥发性风味物质有两种,分别为1-辛烯-3-酮和1-辛烯-3-醇,楚雄牛肝菌的关键挥发性风味物质只有1-辛烯-3-酮。楚雄和乡城牛肝菌的风味物质的组成和含量有较大差异,营养成分的含量也不同,其中乡城牛肝菌柄的营养风味品质综合更佳。To clarify the differences in the nutrients and volatile components of Boletus caps and stalks from Xi-angcheng in Sichuan and Chuxiong in Yunnan,this study determined the content of moisture,protein,crude fat,polysaccharides,and amino acids,and determined the volatile components using headspace solid-phase mi-croextraction combined with gas chromatography-mass spectrometry.The results showed that there were signifi-cant differences in the nutrient content of Boletus from different origins.Among them,the protein content of the Boletus cap in Chuxiong was the highest[(33.52±0.76)%],the crude fat content of the Boletus stalk in Xi-angcheng was the highest[(5.46±0.13)%],and polysaccharide content of Boletus cap in Chuxiong was the high-est[(19.22±0.09)%].The total amount of amino acids of Boletus stalk in Xiangcheng was the highest,and the cap amino acid score of Boletus in Xiangcheng was higher than that of the other three types of Boletus.Forty-five volatile compounds were identified,including five hydrocarbons,22 aldehydes,seven alcohols,eight ketones,and three nitrogen-containing sulfur and heterocycles.The analysis of the main volatile aroma components of Boletus by relative odor activity value(ROAV)method indicated that the key volatile aroma compounds of Bole-tus in Xiangcheng were 1-octene-3-one and 1-octene-3-alcohol,while the key volatile aroma compound of Boletus in Chuxiong was only 1-octene-3-one.There were great differences in the composition and content of flavor substances between Boletus in Chuxiong and Xiangcheng,and the content of nutrients was also different.The nutrients and flavor quality of Boletus stalk in Xiangcheng were optimal.

关 键 词：牛肝菌 营养成分 关键风味物质 氨基酸 气相色谱-质谱联用 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程] O657.63[轻工技术与工程—食品科学与工程]