关键词: 野生食用菌, 氨基酸, 呈味核苷酸, 营养, 鲜味, 评价

Abstract: The present study was undertaken to measure the nutritional and flavor components of five wild dried edible fungi,namely Tricholoma matsutake, Boletus edulis, Gomphidius viscidus, Tricholoma mongdium and Lepista irina. The protein amino acid,free amino acid and 5'-nucleotiddes were measured through the high performance liquid chromatography.The equivalent nutrition and umami were evaluated through analysis of amino acid score(AAS),chemical score(CS),essential amino acid index(EEAI)and equivalent umami concentration value(EUC).The data obtained suggested that a great difference existed in the AAS,CS,EAAI,EUC of the five investigated fungi.These results demonstrated that Tricholoma mongdium possessed the highest nutrition and flavor,followed by Tricholoma matsutake, Lepista irina and Boletus edulis. The nutrition and flavor Gomphidius viscidus was the lowest.

Key words: wild edible fungi, amino acids, flavor nucleotides, nutrition, flavor, evaluation