摘要
为研究西藏林芝地区五种野生食用菌中氨基酸综合品质的差异,采用邻苯二甲醛和9-芴甲基氯甲酸酯柱前衍生化高效液相色谱法测定了样品中17种氨基酸的组成及含量。采用氨基酸比值系数法评价了五种野生食用菌中必需氨基酸的营养价值,对样品中呈味氨基酸含量进行了比较分析,并通过主成分分析法构建了综合评价模型。结果表明,五种野生食用菌中分别检出必需氨基酸7种、非必需氨基酸10种,且均以谷氨酸含量为最高。氨基酸比值系数分表明红青冈菌和松茸的必需氨基酸营养价值较高。此外,红青冈菌和牛肝菌的呈味氨基酸含量较高。主成分分析提取出2个主成分,累积贡献率为95.531%。综合评分表明牛肝菌的氨基酸品质最好,其次是白青杆菌、红青冈菌、松茸和杨树菌。
In order to study differences in comprehensive quality of amino acid between five wild edible mushrooms collected from Nyingchi region of Tibet. OPA-FMOC pre-column derivatization high performance liquid chromatography was used to determine composition and contents of 17 amino acids in the samples. Amino acid ratio coefficient was used to evaluate nutritional value of essential amino acids in the mushrooms. Contents of three delicious amino acid in the mushrooms were comparatively analyzed and principal component analysis was applied to comprehensively evaluate amino acids in the mushrooms.Results showed that 7 essential amino acids and 10 non-essential amino acids were detected in the five wild edible mushrooms,and glutamic acid content was the highest. The score ratio coefficient of amino acid( SRCAA) indicated that nutritional values of essential amino acids in Hygrophorus russula and Tricholoma matsutake were higher than those of other mushrooms.Hygrophorus russula and Boletus edulis showed higher contents of delicious amino acids by comparing the contents of three taste amino acids. In principal component analysis,two principal components were extracted,and their cumulative contribution rate was 95.531%. Comprehensive score indicated that Boletus edulis had the best comprehensive amino acid quality,followed by Hygrophorus eburnesus,Hygrophorus russula,Tricholoma matsutake and Paxillus involutus.
作者
杨林
池福敏
冯建英
张小栓
吴志刚
YANG Lin;CHI Fu-min;FENG Jian-jing;ZHANG Xiao-shuan;WU Zhi-gang(College of Food Science,Tibet Apiculture and Animal Husbandry College,Linzhi 860000,China;College of Contiming Education, China ,Agricultural University, Beijing 100083,China)
出处
《食品工业科技》
CAS
北大核心
2019年第16期260-265,273,共7页
Science and Technology of Food Industry
基金
国家自然科学基金(31460421)
关键词
野生食用菌
氨基酸
品质评价
主成分分析
wild edible mushrooms
amino acid
quality evaluation
principal component analysis
