7种常见食用菌的挥发性风味及非挥发性呈味物质分析  

Analysis of Volatile Flavor and Nonvolatile Taste Components of Seven Kinds of Common Edible Fungi

作　　者：韩秀琴 管庆林 周笑犁[1] HAN Xiuqin;GUAN Qinglin;ZHOU Xiaoli(College of Food Science and Engineering,Guiyang University,Guiyang 550000,China;Agriculture and Rural Bureau of Weining Yi,Hui,and Miao Autonomous County,Guizhou Province,Weining 553100,China)

机构地区：[1]贵阳学院食品科学与工程学院,贵州贵阳550000 [2]贵州省威宁彝族回族苗族自治县农业农村局,贵州威宁553100

出　　处：《食品科技》2024年第11期133-140,共8页Food Science and Technology

基　　金：贵州省科技计划项目(黔科合支撑[2020]1Y161号)。

摘　　要：文章以杏鲍菇、木耳、平菇、金针菇、茶树菇、香菇和红托竹荪7种食用菌为研究对象,采用顶空固相微萃取结合气相色谱-质谱联用技术分析其挥发性风味物质,并评价其游离氨基酸和核苷酸等非挥发性呈味成分。结果表明:食用菌中特征性风味物质主要包括醇类、醛类、酮类、酸类和酯类,其中醇类是这7种食用菌中最主要的挥发性化合物。它们的总游离氨基酸含量为2.33~40.69 mg/g,其中金针菇含量最高(40.69 mg/g)、木耳含量最低(2.33 mg/g),且木耳以精氨酸和蛋氨酸为主,其他均以谷氨酸和丙氨酸为主;总核苷酸含量为5.34~54.12 mg/g,其中香菇含量最高(54.12 mg/g)、木耳含量仍最低(5.34 mg/g),并以胞苷酸为主,其他均以腺苷酸为主。通过对7种常见食用菌主要风味及呈味物质组成特点探究,为食用菌精深加工及风味特色产品的研发奠定理论基础。This study focuses on seven kinds of edible fungi,including Pleurotus eryngii,Auricularia auricula,Pleurotus ostreatus,Flammulina velutipes,Agrocybe aegerita,Lentinula edodes and Dictyophora rubrovalvata.Headspace solid-phase microextraction combined with gas chromatographymass spectrometry(HS-SPME-GC-MS)was used to analyze their volatile flavor compounds,and their non-volatile flavor components such as free amino acids and nucleotides were evaluated.The results showed that the characteristic flavor substances in the edible fungi mainly included alcohols,aldehydes,ketones,acids and esters,among which alcohols were the most important volatile compounds in these seven edible fungi.Their total free amino acid content was 2.33–40.69 mg/g,with the highest content in Flammulina velutipes(40.69 mg/g)and the lowest content in Auricularia auricula(2.33 mg/g).Auricularia auricula is mainly composed of arginine and methionine,while others are mainly composed of glutamic acid and alanine.The total nucleotide content was 5.34–54.12 mg/g,of which the content of Lentinula edodes was the highest(54.12 mg/g),the content of Auricularia auricula was still the lowest(5.34 mg/g),mainly composed of 5’-CMP,while others are mainly composed of 5’-IMP.By exploring the main flavors and flavor composition characteristics of seven edible mushrooms,a theoretical foundation was laid for the deep processing of edible mushrooms and the development of flavor characteristic products.

关 键 词：食用菌 顶空固相微萃取 风味物质 游离氨基酸 呈味核苷酸 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]