摘要
以中国12个主要栽培品种为实验材料,在培养料、发菌、转色、出菇以及加工前的干制处理等条件一致的情况下,采用高效液相色谱法对获得的不同品种的香菇子实体中的游离氨基酸、5’-核苷酸含量和等鲜浓度(equivalent umami concentration,EUC)值等进行分析评价,结果表明不同品种的香菇中同一种氨基酸的含量不同,品种939与申香8号的总氨基酸含量相近,但品种939中天冬氨酸的含量是申香8号的3.7倍,鲜味氨基酸以武香一号含量最高,为(5.76±0.13)mg/g,是135品种的2.2倍,甜味氨基酸以605含量最高,为(14.35±0.32)mg/g,是Cr04品种的2.6倍;不同品种香菇子实体中鲜味核苷酸以605含量最高,为(5.24±0.27)mg/g,是808品种的3.3倍;但是综合各种呈鲜成分,申香10号的EUC值最高,达(342.1±4.61)g MSG/100 g。
The dried fruiting bodies of 12 main shiitake（Lentinula edodes） cultivars in China obtained under identical conditions of medium formulation, spawn running, coloring, fruiting and postharvest treatment were analyzed for free amino acids, 5＇-nucleotides and equivalent umami concentration（EUC） by high performance liquid chromatography（HPLC）. The results showed that the contents of various amino acids in different cultivars were different while the contents of total amino acids in the 939 and Shen 8 cultivars were similar. Asp was 3.7 times more abundant in 939 than in Shen 8. The content of umami amino acids in Wuxiang was the highest among the cultivars evaluated（（5.76 ± 0.13） mg/g）, which was 1.2 times higher than that of 135. The 605 cultivar contained the highest content of sweet amino acids（14.35 ± 0.32） mg/g, which was 2.6 times compared with Cr04. The content of flavor nucleotides in 605 was the highest（（5.24 ± 0.27） mg/g）, which was 3.3 times compared with 808. Overall, Shenxiang 10 showed the highest EUC（（342.1 ± 4.61） g MSG/100 g）.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第4期171-175,共5页
Food Science
基金
国家现代农业产业技术体系建设专项(CARS-20)
上海市自然科学基金项目(17ZR1412300)
上海市市级农口系统青年人才成长计划项目(沪农青字(2016)第1-28号)
关键词
香菇
品种
等鲜浓度值
风味成分
Lentinus edodes
cultivars
equivalent umami concentration
flavor components
