摘要
自主产地采集46个香菇(Lentinula edodes)子实体样品,采用离子色谱仪、高效液相色谱仪、氨基酸自动分析仪分别测定样品的非挥发性滋味成分含量,对样本进行聚类分析,并利用等鲜浓度值(equivalent umami concentration,EUC)对样品的鲜味进行评价。结果表明:河南泌阳雨花5号样品的葡萄糖含量最高,上海金山申香18样品的海藻糖和甘露醇含量均最高,湖北随州申香238样品的阿糖醇含量最高,浙江庆元241-4样品的5'-鸟苷酸、5'-腺苷酸、鲜味氨基酸、乙酸含量均最高,河北平泉L 808样品的5'-肌苷酸含量最高,上海金山申香18样品的5'-黄苷酸含量最高,浙江庆元L135样品的呈鲜核苷酸总量最高,浙江武义L808样品的甜味氨基酸含量最高,陕西汉中908样品的苹果酸含量最高,河北平泉0912样品的柠檬酸、琥珀酸含量均最高。相同产地不同香菇菌株样品在聚类图上非常相近,而不同产地菌株申香215和L808样品在聚类图上相距均较远。在所有样品中,14个样品的EUC处于第2水平,具有较好的鲜味特征,其中浙江庆元241-4样品的EUC最高,为4.87;27个样品的EUC处于第3水平,5个样品的EUC处于第4水平。
The composition of nonvolatile flavor components in 46 Lentinula edodes fruiting body samples of different strains collected in major places of production in China were analyzed by ion chromatography,high performance liquid chromatography and automatic amino acid analysis.The samples were then clustered based on contents of nonvolatile flavor components,and evaluated for fresh flavor using equal umami concentration value.The results showed that Yuhua No.5 from Biyang,Henan,contained the greatest amount of glucose.Shenxiang 18 from Jinshan,Shanghai,contained the greatest amount of trehalose and mannitol.Shengxiang 238 from Suizhou,Hubei,contained the greatest amount of arabitol.Samples of 241-4 from Qingyuan,Zhejiang,contained the greatest amount of 5'-GMP,5'-AMP,umami amino acids and acetic acid.L 808 from Pingquan,Hebei,contained the greatest amount of 5'-IMP.Shenxiang 18 from Jinshan,Shanghai,contained the greatest amount of 5'-XMP.L135 from Qingyuan,Zhejiang,contained the greatest amount of total umami nucleotides.L 808 from Wuyi,Zhejiang,contained the greatest amount of sweet amino acids.Samples of 908 from Hanzhong,Shaanxi,contained the greatest amount of malic acid.Samples of 0912 from Pingquan,Hebei,contained the greatest amount of both citric acid and succinic acid.Different strains from the same place of production were closely clustered on the dendrogram,whereas samples of Shenxiang 215 and L808 from different places of production were distant from each other on the dengrogram.Among all the samples,14 samples were at level 2 EUC value,showing a delicate flavor.The EUC value of 241-4 from Qingyuan,Zhejiang,was the greatest,reaching 4.87.Twenty seven samples were at level 3 EUC value and five samples were at level 4 EUC value.
作者
李玉
于海龙
姜宁
李正鹏
宋春艳
谭琦
李巧珍
LI Yu;YU Hailong;JIANG Ning;LI Zhengpeng;SONG Chunyan;TAN Qi;LI Qiaozhen(Institute of Edible Fungi,Shanghai Academy of Agricultural Sciences,Key Laboratory of Edible Fungi Resources and Utilization(South),Ministry of Agriculture and Rural Affairs,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
《食用菌学报》
CSCD
北大核心
2022年第3期67-80,共14页
Acta Edulis Fungi
基金
国家重点研发计划(2019YFD1001905-31)
国家现代农业产业技术体系(CARS-20)。
关键词
产地
香菇
非挥发性滋味成分
聚类分析
鲜味评价
Production area
Lentinula edodes
nonvolatile flavor component
cluster analysis
equal umami concentration evaluation
