不同培养基质对草菇营养成分及呈味物质的影响
|
摘要
在栽培条件一致的情况下,以5种不同培养基质栽培的草菇子实体为研究对象,测定粗蛋白、水解氨基酸、游离氨基酸、可溶性糖醇、有机酸及5′-核苷酸组成与含量,研究不同培养基质对草菇子实体营养成分及呈味物质的影响。结果表明以棉籽壳为基质栽培草菇,其粗蛋白及水解氨基酸含量及组成最优;以稻草为基质栽培草菇,其可溶性糖醇、有机酸含量最高。综合各种呈鲜成分,等鲜浓度值(equivalent umami concentration,EUC)范围为317.45–708.75g MSG/100g,其中以棉籽壳为基质栽培的草菇子实体EUC值最高,以刺芹侧耳菌渣为基质栽培的草菇EUC次之,以金针菇菌渣为基质栽培的草菇EUC [(317.45±13.67)g MSG/100g]最低,约为棉籽壳样品EUC值的44.79%。因此,培养基质对草菇呈味物质的影响显著,可根据需要的呈味物质选用不同的培养基质栽培草菇。
The effects of different culture substrates on nutritional and flavor components of Volvariella volvacea dried fruitingbodies are investigated under identical cultivation condition. Five kinds of material, rice straw(ST), cotton waste(CW), cottonseed hull(CS), spent cultivating substrate of Flammulina velutipes(SF), and spent cultivating substrate of Pleurotus eryngii(SP),were used as experimental substrate. Nutrient component detected includes crude protein and hydrolytic amino acid, and tastesubstance detected includes soluble sugar, organic acid, free amino acid and umami 5′-nucleotides. The results showed that thecontent and composition of crude protein and hydrolyzed amino acid were superior, using CS as cultivating substrate. Thehighest content of soluble sugar alcohol and organic acid occurred in fruiting bodies cultivated with ST substrate. Equivalentumami concentration(EUC) value of fruiting bodies cultivated in five kinds of substrate ranged from 317.45 to 708.75 gMSG/100 g. The highest EUC value occurred in fruiting bodies cultivated with CS substrate; EUC value of fruiting bodies cultivatedwith SP substrate took second place, while the EUC value of fruiting bodies cultivated with SF substrate was the lowest[(317.45±13.67)g MSG/100 g], about 44.79% of those cultivated with CS substrate. Our results indicated that cultivatingsubstrate had a great effect on the flavor component of Volvariella volvacea.
The effects of different culture substrates on nutritional and flavor components of Volvariella volvacea dried fruitingbodies are investigated under identical cultivation condition. Five kinds of material, rice straw(ST), cotton waste(CW), cottonseed hull(CS), spent cultivating substrate of Flammulina velutipes(SF), and spent cultivating substrate of Pleurotus eryngii(SP),were used as experimental substrate. Nutrient component detected includes crude protein and hydrolytic amino acid, and tastesubstance detected includes soluble sugar, organic acid, free amino acid and umami 5′-nucleotides. The results showed that thecontent and composition of crude protein and hydrolyzed amino acid were superior, using CS as cultivating substrate. Thehighest content of soluble sugar alcohol and organic acid occurred in fruiting bodies cultivated with ST substrate. Equivalentumami concentration(EUC) value of fruiting bodies cultivated in five kinds of substrate ranged from 317.45 to 708.75 gMSG/100 g. The highest EUC value occurred in fruiting bodies cultivated with CS substrate; EUC value of fruiting bodies cultivatedwith SP substrate took second place, while the EUC value of fruiting bodies cultivated with SF substrate was the lowest[(317.45±13.67)g MSG/100 g], about 44.79% of those cultivated with CS substrate. Our results indicated that cultivatingsubstrate had a great effect on the flavor component of Volvariella volvacea.
引文
Chen HK,1986.Studies on the characteristics of taste-active components in mushroom concentrate and its powderization.PhD Dissertation,National Chung-Hsing University,Taiwan,China.25-36
Chen WC,Yang Y,Feng J,Yu HL,Song CY,Liu YF,2015.Analysis and evaluation of taste components in dried Lentinula edodes collected from different areas.Science and Technology of Food Industry,36(8):152-157(in Chinese)
Dai YC,Yang ZL,2008.A revised checklist of medicinal fungi in China.Mycosystema,27(6):801-824(in Chinese)
Dai YC,Zhou LW,Yang ZL,Wen HA,Bau T,Li TH,2010.Arevised checklist of edible fungi in China.Mycosystema,29(1):1-21(in Chinese)
Gu Z,2012.Study on the determination of flavor substances and preparation technology.Master Thesis,Shanghai Normal University,Shanghai.50-53(in Chinese)
Li W,Chen WC,Yang Y,Zhang JS,Feng J,Yu HL,Zhou S,Li XB,Liu YF,2017.Effect of culture substrates on taste component content and taste quality of Lentinula edodes.International Journal of Food Science and Technology,52:981-991
Li W,Gu Z,Yang Y,Zhou S,Liu YF,Zhang JS,2014.Non-volatile taste components of several cultivated mushroom.Food Chemistry,143:427-431
Li W,Li XB,Yang Y,Zhou F,Liu YF,Zhou S,Yu HL,2015.Effect of different carbon sources and C/N values on nonvolatile taste components of Pleurotus eryngii.International Journal of Food Science and Technology,50(11):2360-2366
Li YG,Liu LX,2013.The Application of disodium succinate in food.China Condiment,38(3):109-111(in Chinese)
Li ZP,Yu CX,Huang JC,Bao DP,Li Y,Zhou F,2016.Cultivation of Volvariella volvacea using spent mushroom substrates.Acta Edulis Fungi,23(1):27-30(in Chinese)
Mau JL,2005.The umami taste of edible and medicinal mushrooms.International Journal of Medicinal Mushrooms,7(1):119-126
Mau JL,Chyau CC,Li JY,Tseng YH,1997.Flavor compounds in straw mushrooms Volvariella volvacea harvested at different stages of maturity.Journal of Agricultural and Food Chemistry,45(12):4726-4729
Meng JZ,Zhao WB,2005.Properties and applications of trehalose in new food development.Food Science,26(6):281-283(in Chinese)
Peng YF,Zhang LN,Zeng FB,Kennedy JF,2005.Structure and antitumor activities of the water-soluble polysaccharides from Ganoderma tsugae mycelium.Carbohydrate Polymers,59(3):385-392
Shi QY,Shao WP,2003.Determination of nutritive components of eight edible fungi.Journal of Gansu Agricultural University,38(3):336-339(in Chinese)
Taylor MW,Hershey HV,Levine RA,Coy K,Olivelle S,1981.Improved method of resolving nucleotides by reverse phase high performance liquid chromatography.Journal of Chromatography A,219(1):133-139
Wang XH,Qian H,Zhang WM,Zhao BT,2009.Research progress on flavor components in edible fungus.Chinese Wild Plant Resources,28(1):5-8(in Chinese)
Xue JJ,Tang QJ,Liu YF,Zhou S,Zhao MW,Zhang JS,2012.Comparison and optimization of the methods for analyzing the water soluble polysaccharides in Cordyceps militaris.Mycosystema,31(3):443-449(in Chinese)
Yamaguchi S,Yoshikawa T,Ikeda S,Ninomiya T,1971.Measurement of the relative taste intensity of someα-amino acid and 5′-nucleotides.Journal of Food Science,36(6):846-849
Yamaguchi S,1967.The synergistic taste effect of monosodium glutamate and disodium 5′-inosinate.Journal of Food Science,32(4):473-478
Yang JH,Lin HC,Mau JL,2001.Non-volatile taste components of several commercial mushroom.Food Chemistry,72(4):465-471
Yang Y,Gu Z,Liu YF,Zhou S,Zhang JS,2013.Determination of seven organic acids in edible fungi by reversed-phase high performance liquid chromatography.Mycosystema,32(6):1064-1070(in Chinese)
Ye JJ,Li JR,Han XX,Zhang L,Jiang TJ,Xia M,2012.Effects of active modified atmosphere packaging on postharvest quality of shiitake mushrooms(Lentinula edodes)stored at cold storage.Journal of Integrative Agriculture,11(3):474-482
You XY,Xu Y,Li YP,2008.The studies of nonvolatile taste compounds of edible fungi.China Condiment,33(8):32-35,47(in Chinese)
Yu HL,Li Y,Chen WC,Li W,Song CY,Shang XD,Zhang LJ,Zhang MY,Yang Y,2018.Analysis of differential EUC in dried fruiting bodies of different cultivars of Lentinula edodes.Food Science,39(4):171-175(in Chinese)
Yu WQ,Peng YF,Xu YY,Li J,2015.Analysis and evaluation of nutritional and flavor components of five wild dried edible fungi.Natural Product Research and Development,27(2):271-276,313(in Chinese)
Zhang L,Gong ZQ,Wang WL,Cao H,Yu MM,Ge LL,2017.Analysis of flavor components and evaluation on umami of seven kinds of edible fungi.Food Science and Technology,42(3):274-278,283(in Chinese)
Zhou S,Xue JJ,Liu YF,Yang Y,Zhang JS,Feng N,Luo X,Tang QJ,2011.Determination of arabitol,trehalose and mannitol in the fruit bodies of edible fungi using high performance anion chromatography-pulsed amperometric detection(HAPEC-PAD).Acta Edulis Fungi,18(1):49-52(in Chinese)
陈万超,杨焱,冯杰,于海龙,宋春艳,刘艳芳,2015.不同产地商业品种香菇的滋味成分分析及评价.食品工业科技,36(8):152-157
戴玉成,杨祝良,2008.中国药用真菌名录及部分名称的修订.菌物学报,27(6):801-824
戴玉成,周丽伟,杨祝良,文华安,图力古尔,李泰辉,2010.中国食用菌名录.菌物学报,29(1):1-21
谷镇,2012.食用菌呈香呈味物质分析及制备工艺研究.上海师范大学硕士论文,上海.50-53
李永歌,刘立新,2013.琥珀酸二钠在食品中的应用.中国调味品,38(3):109-111
李正鹏,余昌霞,黄建春,鲍大鹏,李玉,周峰,2016.三种食用菌菌渣部分替代废棉栽培草菇.食用菌学报,23(1):27-30
蒙健宗,赵文报,2005.海藻糖的性质及其在新型食品开发中的应用.食品科学,26(6):281-283
史琦云,邵威平,2003.八种食用菌营养成分的测定与分析.甘肃农业大学学报,38(3):336-339
王小红,钱骅,张卫明,赵伯涛,2009.食用菌呈味物质研究进展.中国野生植物资源,28(1):5-8
薛俊杰,唐庆九,刘艳芳,周帅,赵明文,张劲松,2012.蛹虫草水溶性多糖含量测定方法的比较和优化.菌物学报,31(3):443-449
杨焱,谷镇,刘艳芳,周帅,张劲松,2013.反相高效液相色谱法测定食用菌中7种有机酸的研究.菌物学报,32(6):1064-1070
游兴勇,许杨,李艳萍,2008.食用菌非挥发性呈味物质的研究.中国调味品,32(8):32-35,47
于海龙,李玉,陈万超,李文,宋春艳,尚晓冬,章炉军,张美彦,杨焱,2018.不同品种干制香菇子实体等鲜浓度值差异分析.食品科学,39(4):171-175
于文清,彭艳芳,许迎迎,李洁,2015.5种野生食用菌干品营养及鲜味成分分析和评价.天然产物研究与开发,27(2):271-276,313
张璐,弓志青,王文亮,曹晖,于漫漫,葛林丽,2017.7种大宗食用菌的呈味物质分析及鲜味评价.食品科技,42(3):274-278,283
周帅,薛俊杰,刘艳芳,杨焱,张劲松,冯娜,罗玺,唐庆九,2011.高效阴离子色谱-脉冲安培检测法分析食用菌中海藻糖、甘露醇和阿糖醇.食用菌学报,18(1):49-52
Chen WC,Yang Y,Feng J,Yu HL,Song CY,Liu YF,2015.Analysis and evaluation of taste components in dried Lentinula edodes collected from different areas.Science and Technology of Food Industry,36(8):152-157(in Chinese)
Dai YC,Yang ZL,2008.A revised checklist of medicinal fungi in China.Mycosystema,27(6):801-824(in Chinese)
Dai YC,Zhou LW,Yang ZL,Wen HA,Bau T,Li TH,2010.Arevised checklist of edible fungi in China.Mycosystema,29(1):1-21(in Chinese)
Gu Z,2012.Study on the determination of flavor substances and preparation technology.Master Thesis,Shanghai Normal University,Shanghai.50-53(in Chinese)
Li W,Chen WC,Yang Y,Zhang JS,Feng J,Yu HL,Zhou S,Li XB,Liu YF,2017.Effect of culture substrates on taste component content and taste quality of Lentinula edodes.International Journal of Food Science and Technology,52:981-991
Li W,Gu Z,Yang Y,Zhou S,Liu YF,Zhang JS,2014.Non-volatile taste components of several cultivated mushroom.Food Chemistry,143:427-431
Li W,Li XB,Yang Y,Zhou F,Liu YF,Zhou S,Yu HL,2015.Effect of different carbon sources and C/N values on nonvolatile taste components of Pleurotus eryngii.International Journal of Food Science and Technology,50(11):2360-2366
Li YG,Liu LX,2013.The Application of disodium succinate in food.China Condiment,38(3):109-111(in Chinese)
Li ZP,Yu CX,Huang JC,Bao DP,Li Y,Zhou F,2016.Cultivation of Volvariella volvacea using spent mushroom substrates.Acta Edulis Fungi,23(1):27-30(in Chinese)
Mau JL,2005.The umami taste of edible and medicinal mushrooms.International Journal of Medicinal Mushrooms,7(1):119-126
Mau JL,Chyau CC,Li JY,Tseng YH,1997.Flavor compounds in straw mushrooms Volvariella volvacea harvested at different stages of maturity.Journal of Agricultural and Food Chemistry,45(12):4726-4729
Meng JZ,Zhao WB,2005.Properties and applications of trehalose in new food development.Food Science,26(6):281-283(in Chinese)
Peng YF,Zhang LN,Zeng FB,Kennedy JF,2005.Structure and antitumor activities of the water-soluble polysaccharides from Ganoderma tsugae mycelium.Carbohydrate Polymers,59(3):385-392
Shi QY,Shao WP,2003.Determination of nutritive components of eight edible fungi.Journal of Gansu Agricultural University,38(3):336-339(in Chinese)
Taylor MW,Hershey HV,Levine RA,Coy K,Olivelle S,1981.Improved method of resolving nucleotides by reverse phase high performance liquid chromatography.Journal of Chromatography A,219(1):133-139
Wang XH,Qian H,Zhang WM,Zhao BT,2009.Research progress on flavor components in edible fungus.Chinese Wild Plant Resources,28(1):5-8(in Chinese)
Xue JJ,Tang QJ,Liu YF,Zhou S,Zhao MW,Zhang JS,2012.Comparison and optimization of the methods for analyzing the water soluble polysaccharides in Cordyceps militaris.Mycosystema,31(3):443-449(in Chinese)
Yamaguchi S,Yoshikawa T,Ikeda S,Ninomiya T,1971.Measurement of the relative taste intensity of someα-amino acid and 5′-nucleotides.Journal of Food Science,36(6):846-849
Yamaguchi S,1967.The synergistic taste effect of monosodium glutamate and disodium 5′-inosinate.Journal of Food Science,32(4):473-478
Yang JH,Lin HC,Mau JL,2001.Non-volatile taste components of several commercial mushroom.Food Chemistry,72(4):465-471
Yang Y,Gu Z,Liu YF,Zhou S,Zhang JS,2013.Determination of seven organic acids in edible fungi by reversed-phase high performance liquid chromatography.Mycosystema,32(6):1064-1070(in Chinese)
Ye JJ,Li JR,Han XX,Zhang L,Jiang TJ,Xia M,2012.Effects of active modified atmosphere packaging on postharvest quality of shiitake mushrooms(Lentinula edodes)stored at cold storage.Journal of Integrative Agriculture,11(3):474-482
You XY,Xu Y,Li YP,2008.The studies of nonvolatile taste compounds of edible fungi.China Condiment,33(8):32-35,47(in Chinese)
Yu HL,Li Y,Chen WC,Li W,Song CY,Shang XD,Zhang LJ,Zhang MY,Yang Y,2018.Analysis of differential EUC in dried fruiting bodies of different cultivars of Lentinula edodes.Food Science,39(4):171-175(in Chinese)
Yu WQ,Peng YF,Xu YY,Li J,2015.Analysis and evaluation of nutritional and flavor components of five wild dried edible fungi.Natural Product Research and Development,27(2):271-276,313(in Chinese)
Zhang L,Gong ZQ,Wang WL,Cao H,Yu MM,Ge LL,2017.Analysis of flavor components and evaluation on umami of seven kinds of edible fungi.Food Science and Technology,42(3):274-278,283(in Chinese)
Zhou S,Xue JJ,Liu YF,Yang Y,Zhang JS,Feng N,Luo X,Tang QJ,2011.Determination of arabitol,trehalose and mannitol in the fruit bodies of edible fungi using high performance anion chromatography-pulsed amperometric detection(HAPEC-PAD).Acta Edulis Fungi,18(1):49-52(in Chinese)
陈万超,杨焱,冯杰,于海龙,宋春艳,刘艳芳,2015.不同产地商业品种香菇的滋味成分分析及评价.食品工业科技,36(8):152-157
戴玉成,杨祝良,2008.中国药用真菌名录及部分名称的修订.菌物学报,27(6):801-824
戴玉成,周丽伟,杨祝良,文华安,图力古尔,李泰辉,2010.中国食用菌名录.菌物学报,29(1):1-21
谷镇,2012.食用菌呈香呈味物质分析及制备工艺研究.上海师范大学硕士论文,上海.50-53
李永歌,刘立新,2013.琥珀酸二钠在食品中的应用.中国调味品,38(3):109-111
李正鹏,余昌霞,黄建春,鲍大鹏,李玉,周峰,2016.三种食用菌菌渣部分替代废棉栽培草菇.食用菌学报,23(1):27-30
蒙健宗,赵文报,2005.海藻糖的性质及其在新型食品开发中的应用.食品科学,26(6):281-283
史琦云,邵威平,2003.八种食用菌营养成分的测定与分析.甘肃农业大学学报,38(3):336-339
王小红,钱骅,张卫明,赵伯涛,2009.食用菌呈味物质研究进展.中国野生植物资源,28(1):5-8
薛俊杰,唐庆九,刘艳芳,周帅,赵明文,张劲松,2012.蛹虫草水溶性多糖含量测定方法的比较和优化.菌物学报,31(3):443-449
杨焱,谷镇,刘艳芳,周帅,张劲松,2013.反相高效液相色谱法测定食用菌中7种有机酸的研究.菌物学报,32(6):1064-1070
游兴勇,许杨,李艳萍,2008.食用菌非挥发性呈味物质的研究.中国调味品,32(8):32-35,47
于海龙,李玉,陈万超,李文,宋春艳,尚晓冬,章炉军,张美彦,杨焱,2018.不同品种干制香菇子实体等鲜浓度值差异分析.食品科学,39(4):171-175
于文清,彭艳芳,许迎迎,李洁,2015.5种野生食用菌干品营养及鲜味成分分析和评价.天然产物研究与开发,27(2):271-276,313
张璐,弓志青,王文亮,曹晖,于漫漫,葛林丽,2017.7种大宗食用菌的呈味物质分析及鲜味评价.食品科技,42(3):274-278,283
周帅,薛俊杰,刘艳芳,杨焱,张劲松,冯娜,罗玺,唐庆九,2011.高效阴离子色谱-脉冲安培检测法分析食用菌中海藻糖、甘露醇和阿糖醇.食用菌学报,18(1):49-52