不同成熟度糙皮侧耳风味与能量代谢关系  

Relationship between Flavor and Energy Metabolism of Pleurotus ostreatus Harvested at Different Stages of Maturity

作　　者：刘芹[1] 崔筱[1] 吴杰 师子文 胡素娟[1] 宋志波[1] 孔维丽[1] LIU Qin;CUI Xiao;WU Jie;SHI Ziwen;HU Sujuan;SONG Zhibo;KONG Weili(Institute of Plant Nutrition,Agricultural Resources and Environmental Science,Henan Academy of Agricultural Sciences,Zhengzhou 450002,Henan,China;College of Life Sciences,Henan Agricultural University,Zhengzhou 450002,Henan,China)

机构地区：[1]河南省农业科学院植物营养与资源环境研究所,河南郑州450002 [2]河南农业大学生命科学学院,河南郑州450002

出　　处：《食品研究与开发》2023年第16期59-67,共9页Food Research and Development

基　　金：河南省重大科技专项项目(201300110700);河南省现代农业产业技术体系项目(HARS-22-08-S)。

摘　　要：为了解糙皮侧耳风味与能量的关系,对不同成熟度糙皮侧耳子实体风味、能量以及能量代谢相关酶活性进行研究。结果表明,在不同成熟度的糙皮侧耳中,等效鲜味浓度(equivalent umami concentration,EUC)、总挥发性物质、能荷、腺苷三磷酸酶(adenosine triphosphatase,ATPase)、细胞色素c氧化酶(cytochrome c oxidase,CCO)和琥珀酸脱氢酶(succinic dehydrogenase,SDH)活性具有显著差异。T4时期采收的糙皮侧耳子实体中的挥发性物质含量(八碳化合物)、能荷水平以及ATPase、SDH和CCO活性最高,而T3时期的EUC最高。此外,CCO活性与EUC和八碳化合物含量呈显著正相关关系(P<0.05),表明该酶对糙皮侧耳风味起着关键作用。综上,糙皮侧耳的独特风味与其能量状态密切相关。The flavor,energy,and activities of enzymes involved in energy metabolism of Pleurotus ostreatus fruiting bodies harvested at different stages of maturity were studied,and the association between flavor and energy metabolism was explored.The results showed that equivalent umami concentration(EUC)and the levels of total aroma compounds,energy charge(EC),adenosine triphosphatase(ATPase),cytochrome c oxidase(CCO),and succinic dehydrogenase(SDH)were significantly different in P.ostreatus harvested at different stages of maturity.The mushrooms harvested at T4 had the highest levels of aroma compounds(total eight-carbon compounds),EC,ATPase,SDH,and CCO,while those harvested at T3 had the highest EUC.Furthermore,CCO was positively correlated with EUC and total eight-carbon compounds(P<0.05),which indicated that this enzyme was critical for the flavor of P.ostreatus.The results indicated that the unique flavor of P.ostreatus was closely associated with the energy metabolism.

关 键 词：糙皮侧耳 鲜味 挥发性物质 能量代谢 成熟度 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]