摘要
为科学评价不同香菇品种的营养特征与口感风味,以河南省常规栽培的14个香菇品种为研究对象,采用氨基酸自动分析仪测定其游离氨基酸,并系统比较了14个香菇品种的游离氨基酸组分比例及呈味特征。结果表明,14个香菇品种中游离氨基酸含量丰富,多数含17种氨基酸,总含量为10.91~20.57 mg/g,不同品种间差异较大。14个香菇品种中必需氨基酸/(必需氨基酸+非必需氨基酸)均接近40%,必需氨基酸/非必需氨基酸接近或大于60%,是理想的蛋白质来源。呈味氨基酸中,豫香1号甜味、苦味及芳香族氨基酸含量均最高。谷氨酸对香菇风味的影响最大,其味道强度值(TAV)在9.29~20.06。主成分和聚类分析结果一致,14个香菇品种被显著分为4类(欧氏距离=2.5),其中,豫香1号综合品质最好,为第1类;农香1号、南山1号和香1024综合品质次之,聚成第2类;香25、香LS、香28、雨花3号、L18、香808、香9608、香931、韩香1号聚成第3类;农香3号综合品质最差,为第4类。该结果较好地反映出香菇不同种质间的差异性。
The nutritional characteristics and taste and flavor of different Lentinus edodes varieties were scientifically evaluated and compared.In this study,14 Lentinus edodes varieties conventionally cultivated in Henan Province were selected as the research objects.The free amino acids were measured by an automatic amino acid analyzer,and the ratios and taste characteristics of free amino acid components were systematically compared.The results showed that 14 Lentinus edodes varieties were rich in free amino acids,including 17 kinds of amino acids,with a total content of 10.91—20.57 mg/g,and there was a great difference among different varieties.The ratio of essential amino acids/(essential amino acids + non-essential amino acids)of 14 Lentinus edodes varieties was close to 40%,and the ratio of essential amino acids/non-essential amino acids was close to or over 60%,approaching the ideal values.Among the flavor amino acids,the contents of sweet,bitter and aromatic amino acids in Yuxiang 1 were the highest.Glu has the greatest effect on the umami taste of Lentinus edodes,and taste activity value(TAV)of Glu was 9.29—20.06.The results of principal component analysis and cluster analysis were consistent.14 Lentinus edodes varieties were significantly divided into four categories(Euclidean distance was 2.5),among which Yuxiang 1 with the best comprehensive quality belonged to the first category.The comprehensive quality of Nongxiang 1,Nanshan 1 and Xiang 1024 took the second place,and they were clustered into the second category.Xiang 25,Xiang LS,Xiang 28,Yuhua 3,L18,Xiang 808,Xiang 9608,Xiang 931 and Han Xiang 1 were clustered into the third category,and Nongxiang 3 with the worst comprehensive quality belonged to the fourth category.
作者
刘芹
特日根
师子文
吴杰
胡素娟
崔筱
孔维丽
LIU Qin;Terigen;SHI Ziwen;WU Jie;HU Sujuan;CUI Xiao;KONG Weili(Institute of Plant Nutrition,Agricultural Resources and Environmental Science,Henan Academy of Agricultural Sciences,Zhengzhou 450002,China;Inner Mongolia Agriculture,Animal Husbandary,Fishery and Biology Experiment Research Centre,Inner Mongolia Agricultural University,Hohhot 010019,China;College of Sciences,Henan Agricultural University,Zhengzhou 450002,China)
出处
《河南农业科学》
北大核心
2022年第7期134-144,共11页
Journal of Henan Agricultural Sciences
基金
河南省重大公益性行业专项(201300110700)
河南省食用菌产业技术体系建设项目(S2013-09,S2013-09-G02)。
关键词
香菇
游离氨基酸
呈味特征
主成分分析
聚类分析
Lentinus edodes
Free amino acids
Taste characteristics
Principal component analysis
Clustering analysis
