摘要
在栽培条件一致的情况下,测定了’L808’和ww808(子实体无香菇香味)2个香菇菌株子实体的粗蛋白、水解氨基酸、游离氨基酸、可溶性糖(醇)、有机酸和5’-核苷酸的组成及含量,并分析其营养成分和呈味物质的差异。结果表明:’L808’和ww808菌株的氨基酸比值系数分分别为88.98和87.69,’L808’菌株的蛋白质营养价值高于ww808菌株;’L808’菌株可溶性糖(醇)及鲜味氨基酸含量高于ww808菌株,有机酸、甜味氨基酸以及鲜味核苷酸含量较ww808菌株低。综合各种呈鲜成分,’L808’和ww808菌株的等鲜浓度值(EUC)分别为38.70 g MSG/(100 g)和53.38 g MSG/(100 g),ww808菌株鲜味呈鲜效果较’L808’菌株更突出。
The composition and content of crude protein,hydrolytic amino acid,free amino acid,soluble sugar(alcohol),organic acid and 5’-nucleotides in the fruiting bodies of two Lentinula edodes strains’L808’and ww808(no flavor in fruiting bodies)were determined under the same cultivation conditions,and the differences of their nutritional components and flavor substances were analyzed.The results showed that the amino acid ratio coefficient score(SRC)of’L808’and ww808 were 88.98 and 87.69,respectively,indicating that the protein nutritional value of’L808’was higher than that of ww808.The content of soluble sugar(alcohol)and flavor amino acid of’L808’were higher than those of ww808,and the content of organic acid,sweet amino acid and flavor nucleotide were lower than those of ww808.Comprehensive consideration of various flavor ingredients,the EUC of’L808’and ww808 were 38.70 g MSG/(100 g)and 53.38 g MSG/(100 g),respectively,and the flavor of ww808 was better than’L808’.
作者
余昌霞
赵妍
陈明杰
杨焕玲
奚莉萍
汪虹
查磊
YU Chang-xia;ZHAO Yan;CHEN Ming-jie;YANG Huan-ling;XI Li-ping;WANG Hong;ZHA Lei(Institute of Edible Fungi,Shanghai Academy of Agricultural Sciences,Key Laboratory of Edible Fungi Resources and Utilization(South),Ministry of Agriculture,P.R.China,National Engineering Research Center of Edible Fungi,National R&D Center for Edible Fungi Processing,Key Laboratory of Agricultural Genetics and Breeding of Shanghai,Shanghai 201403,China)
出处
《上海农业学报》
2019年第6期17-23,共7页
Acta Agriculturae Shanghai
基金
国家食用菌产业技术体系项目(CARS20)
关键词
香菇
子实体
呈味物质
等鲜浓度值(EUC)
Lentinula edodes
Fruiting body
Flavor substances
Equivalent umami concentration(EUC)
