不同成熟度的新鲜羊肚菌质地和风味分析  

Texture and Flavor Analysis of Fresh Morchella at Different Maturities

作　　者：张扬 集贤 巴宗 李凤美[1] 罗莹[1] 贺丽霞 贾强强 刘连强[1] ZHANG Yang;JI Xian;BA Zong;LI Fengmei;LUO Ying;HE Lixia;JIA Qiangqiang;LIU Lianqiang(Institute of Agricultural Products Preservation and Processing Science and Technology,Tianjin Academy of Agricultural Sciences,Tianjin 300384,China;National Engineering and Technology Research Center for Preservation of Agricultural Products(Tianjin),Tianjin 300384,China;Agricultural Science Research Institute of Changdu City,Xizang 231643,China)

机构地区：[1]天津市农业科学院农产品保鲜与加工技术研究所,天津300384 [2]国家农产品保鲜工程技术研究中心(天津),天津300384 [3]西藏昌都市农业科学研究所,西藏昌都231643

出　　处：《中国食用菌》2025年第1期50-56,64,共8页Edible Fungi of China

基　　金：西藏自治区科学技术厅重点研发项目(XZ202401ZY0041);河北省科学技术厅重点研发计划项目(21326315D);天津市农业科学院财政种业创新研究项目(2024ZYCX014);天津市农业农村委蔬菜现代农业产业技术体系创新团队(ITTVRS2023008)。

摘　　要：品相和风味物质含量是评价食用菌品质的重要指标,本研究中,通过检测生理指标中的菌盖硬度和色度,对羊肚菌的品相进行评估,通过测定其游离氨基酸含量,以及基于气象色谱-离子迁移谱技术测定了羊肚菌样品中的挥发类风味化合物,对不同成熟度羊肚菌的风味进行分析。结果显示,羊肚菌的质地、色度、风味化合物的含量和子囊果发育阶段呈现明显的相关性,随着羊肚菌子囊果的不断发育成熟,游离氨基酸和风味物质含量减少,但质地品相提升,可耐储运。Appearance and content of flavor substances are important indicators of evaluat the edible fungi quality.In this study,the appearance of Morchella spp.is evaluated by detecting the cap hardness and chroma in physiological indicators.The flavor of Morchella spp.at different maturities is analyzed by determining its free amino acid content and measuring the volatile flavor compounds in Morchella samples based on gas chromatography-ion mobility spectrometry technology.The results show that the texture,chroma,content of flavor compounds of Morchella spp.and the developmental stage of ascocarp show obvious correlation.With the continuous development and maturity of Morchella ascocarp,the content of free amino acids and flavor substances decreases,but the texture and appearance are improved and more resistant to storage and transportation.

关 键 词：六妹羊肚菌 成熟度 质地特征 风味化合物 GC-IMS 

分 类 号：S646.9[农业科学—蔬菜学]