摘要
以金福菇子实体为原材料,运用不同的方法分别检测其基本组成与呈味物质的含量。分别用一系列理化方法测定粗脂肪、粗蛋白、灰分、可溶性糖和可溶性蛋白的含量以及游离氨基酸和5'-核苷酸含量,从而计算金福菇子实体的等鲜度(equivalent umami concentration,EUC)。结果显示:粗蛋白含量为17.34 g/100 g,粗脂肪含量为5.86 g/100 g,灰分含量为7.03 g/100 g,可溶性糖和可溶性蛋白含量分别为30.32 g/100 g干重、2.84 g/100 g干重,总酚含量为148.96 mg GAE/g干重;游离氨基酸总量为17.07 mg/g,各种呈味核苷酸总量为2.22 mg/g,根据游离氨基酸和5'-核苷酸的含量计算得到EUC为31.65 g/100 g。通过对基本组分分析可知金福菇子实体粗蛋白含量较高并且脂肪含量低,同时含有较多的可溶性蛋白、可溶性糖以及一定量的总酚,通过对游离氨基酸与核苷酸的分析可知,金福菇子实体的EUC属于三级水平。
This experiment with Tricholoma Lobayense fi＇uiting body used different methods respectively to detect the basic composition and the content of flavor substance. The crude fat, crude protein, ash content, soluble sugar soluble protein content, free amino acid and 5′- nucleotide content were determined by physical and chemical analysis methods, and then the equivalent umami concentration （EUC） was calculated. The crude protein content was 17.34 g/100 g, crude fht content was 5.86 g/100 g, ash content was 7.03 g/100 g, soluble sugar content was 30.32 g/100 g （＆y weight）, and soluble protein content was 2.84 g/100 g （dry weight）, total phenol content of 148.96 GAE mg/g （dry weight）. The total flee amino acid was 17.07 mg/g. All kinds of flavor nucleotide content was 2.22 mg/g. According to the content of flee amino acid and 5′-nucleotide, EUC was 31.65 g/100 g. By analyzing the basic components we know that crude protein content was high and tht content was low , meanwhile fruiting body contains soluble protein, soluble sugar, and a certain amount of total phenol. By analyzing the free amino acid and nucleotide, ECU belonged to the third level.
作者
周礼元
姜孝珣
ZHOU Li-yuan;JIANG Xiao-xun(Hetei Institute of Product Quality Supervision ＆ Inspection,Hetei 230088,Anhui,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第24期124-128,共5页
Food Research and Development
关键词
金福菇子实体
呈味物质
游离氨基酸
核苷酸
等鲜度
Tricholoma Lobayense fruiting body
flavor substance
free amino acid
nucleotide
equivalent umami concentration
