摘要
研究以杏鲍菇子实体及其下脚料菇蕾和菇片为对象,分析检测其粗蛋白、纤维、总糖等营养成分及可溶性糖、有机酸、游离氨基酸、5’-核苷酸等呈味物质,并比较杏鲍菇培养料子实体生长前后营养成分与呈味物质的变化。结果显示,子实体采收后杏鲍菇培养料中主要营养物质纤维素、蛋白质及总糖含量均有一定程度降低,但前两者仅分别下降了7%及13%左右;此外,除甘露醇的含量显著上升,培养料中各呈味物质的含量均有一定下降。粗蛋白含量在杏鲍菇菇蕾、子实体、菇片中依次降低,为230.12~108.68mg/g,总糖与之相反,为366.61~565.53 mg/g。除海藻糖、果糖、乙酸及谷氨酸外,菇蕾中各呈味物质的含量均比杏鲍菇子实体中较高。而菇片多数呈味物质含量均低于或者接近于子实体中的含量。杏鲍菇菇片、菇蕾、子实体的等鲜浓度值逐次升高,为19.05~24.10g MSG/100 g。结果显示杏鲍菇下脚料仍具有极高的应用价值。
The fruit bodies and leftovers(mushroom buds and slices) of Pleurotus eryngii were analyzed and the nutritional components, including crude protein, crude fiber, carbohydrates, etc., and flavor substances such as soluble sugars, organic acids, free amino acids, and 5′-nucleotides were measured. In addition, the changes in the nutritional components and flavor substances before and after growth of the fruit bodies of Pleurotus eryngii were compared. The results showed that after the fruit bodies of Pleurotus eryngii were harvested, the contents of crude fibre and protein(7% and 13% respectively) as well as total carbohydrates in the substrates decreased to some extent. In addition, with the exception of the mannitol content, which was significantly increased, the content of each flavor substance in the substrate declined. The crude protein content in the mushroom buds, fruit bodies, and mushroom slices of Pleurotus eryngii followed the order: mushroom buds > fruit bodies > mushroom slices, ranging from 108.68 to 230.12 mg/g; the opposite order was identified for the carbohydrate content, which ranged from 565.53 to 366.61 mg/g. Except for trehalose, fructose, acetic acid, and glutamic acid, the content of each flavor substance was higher in the mushroom buds than in the fruit bodies, while the contents of flavor substances in mushroom slices were lower than or close to those of the fruit bodies. The equivalent umami concentrations in the mushroom buds, fruit bodies, and mushroom slices of Pleurotus eryngii were present in the order as mushroom slices > mushroom buds > fruit bodies, and were in the range of 19.05~24.10 g MSG/100 g. These results indicate that the leftovers of Pleurotus eryngii still exhibit high application values.
出处
《现代食品科技》
EI
CAS
北大核心
2015年第6期272-278,共7页
Modern Food Science and Technology
基金
上海市科技兴农重点攻关项目[沪农科攻字(2013)第6-10号]
关键词
杏鲍菇
菇蕾
废料
营养成分
呈味物质
等鲜浓度值
Pleurotus eryngii
mushroom buds
waste composts
nutritional content
flavor substances
equivalent umami concentration
