NATURAL PRODUCT RESEARCH AND DEVELOPMENT ›› 2014, Vol. 26 ›› Issue (4): 539-543.

• Article • Previous Articles     Next Articles

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*   

  1. 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

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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

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