猴头菌不同发育阶段鲜品中非挥发性呈味物质的研究

天然产物研究与开发 ›› 2014, Vol. 26 ›› Issue (4): 539-543.

猴头菌不同发育阶段鲜品中非挥发性呈味物质的研究

周峰，李巧珍，李玉，周帅，李正鹏，吴迪，杨焱*

农业部南方食用菌资源利用重点实验室国家食用菌工程技术研究中心上海市农业科学院食用菌研究所，上海 201403

出版日期:2014-04-30 发布日期:2014-11-19

Study on Non-volatile Tasting Components of Fresh Fruiting Body of Hericium erinaceus in Different Developmental Stages

ZHOU Feng, LI Qiao-zhen, LI Yu, ZHOU Shuai, LI Zheng-peng, WU Di, YANG Yan*

Key Laboratory of Edible Fungi Resources and Utilization(South),Ministry of Agriculture,P.R.China;National Engineering Research Center of Edible Fungi;Institute of Edible Fungi,Shanghai Academy of Agricultural Sciences,Shanghai 201403,China

Online:2014-04-30 Published:2014-11-19

摘要/Abstract

摘要： 本文对猴头菌（Hericium erinaceus）H5菌株不同发育阶段子实体鲜品中的非挥发性呈味物质（可溶性糖及糖醇、游离氨基酸、核苷酸）进行了研究。结果表明：H5菌株栽培得到的子实体在不同发育阶段各种非挥发性呈味物质的含量不同。阿糖醇是猴头菌中含量最高的可溶性糖醇，H5菌株子实体鲜品中的阿糖醇含量在6.87~13.98 mg/g之间。H5菌株5′-核苷酸的含量则在30.04~87.98 μg/g之间波动，在发育的第三、第四时期较高，而后显著降低。游离氨基酸的含量甚微；在生长发育过程中天冬氨酸和谷氨酸的含量变化没有规律性。H5菌株在不同生长发育期的等鲜浓度（Equivalent umami concentration，EUC）值在931.84.40~1798.06 μg MSG/100 g之间变化，且第4发育期的EUC值最高。

关键词: 猴头菌, 发育阶段, 可溶性糖及糖醇, 5&prime, -核苷酸, 游离氨基酸

Abstract: This paper studied on the non-volatile tasting components,including soluble sugar,sugar alcohol,free amino acid and nucleotide,of the fresh fruiting body of Hericium erinaceus strain H5 in different developmental stages.The results showed that the content of nonvolatile tasting components in the fruiting body of Hericium erinaceus strain H5 varied among the developmental stages.In the fruiting body of Strain H5,the content of arabitol was the highest among all soluble sugar alcohols in Hericium erinaceus, which was 6.87 mg/g to 13.98 mg/g.The content of 5′-nucleotide was from 30.04 μg/g to 87.98 μg/g;it was relatively high at Phase III and Phase IV while significantly reduced on the later phases.The content of free amino acid was very low.As for the content of aspartic acid and glutamic acid,no regularity of variation was found in the developmental stages.During each stage,EUC (Equivalent umami concentration) of H5 varied from 931.84.40 to 1798.06 μg MSG/100 g and expected the highest density on Phase IV.

Key words: Hericium erinaceus, developmental stage, soluble sugar and sugar alcohol, 5&prime, -nucleotide, free amino acid

中图分类号:

R284.1

周峰，李巧珍，李玉，周帅，李正鹏，吴迪，杨焱*. 猴头菌不同发育阶段鲜品中非挥发性呈味物质的研究[J]. 天然产物研究与开发, 2014, 26(4): 539-543.

ZHOU Feng, LI Qiao-zhen, LI Yu, ZHOU Shuai, LI Zheng-peng, WU Di, YANG Yan*. Study on Non-volatile Tasting Components of Fresh Fruiting Body of Hericium erinaceus in Different Developmental Stages[J]. NATURAL PRODUCT RESEARCH AND DEVELOPMENT, 2014, 26(4): 539-543.

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