不同蛹虫草杂粮培养基的生产性能及滋味物质分析
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摘要
为提高蛹虫草产量和培养基开发利用效率,配制了10组蛹虫草粗杂粮培养基,比较其培养蛹虫草的子实体生长速度、生产性能及培养基所制杂粮粥的感官评价,从中选出3组综合性状优异的培养基配方,并进一步分析子实体活性物质含量、培养基氨基酸及滋味物质组成。结果表明:筛选出的3组培养基配方分别为燕麦培养基(燕麦仁25 g)、复合培养基6(燕麦仁5 g+糙米5 g+黄豆5 g+莲子10 g)和糙米培养基(糙米25 g),其中燕麦培养基和复合培养基6所培养的蛹虫草子实体生长速度快,生产性能高,所制蛹虫草杂粮粥感官评价较好;糙米培养基所制杂粮粥感官评价最高。三组培养基含量最多的两种氨基酸分别为脯氨酸、谷氨酸;味道强度值(TAV)最大的均为谷氨酸,达33.65～46.95。培养基有机酸总量最高为燕麦培养基,最低为糙米培养基;燕麦培养基苹果酸、琥珀酸TAV值分别为12.49和19.65,糙米培养基酒石酸TAV值为7.27,培养基6琥珀酸TAV值为30.09,以上对呈味有较大贡献。上述结果表明:用适宜配方的杂粮培养基培养蛹虫草,使子实体产量高,蛹虫草杂粮粥滋味较好,为提高培养基开发利用水平提供了理论依据。
To increase Cordyceps militaris yield and utilization efficiency of culture medium,10 groups of multigrain culture medium for Cordyceps militaris were made up,the growth rates and productivity of fruit bodies,and sensory evaluation of coarser grains porridge made of culture medium were compared. Then,3 superior multigrain culture medium were selected out for further analyzing their active substance content of fruit bodies,and the amino acids and flavor composition of culture medium. Results showed that the selected three groups were oats medium(oats 25 g),complex medium 6(oats 5 g+brown rice 5 g+soybean 5 g+lotus seed 10 g)and brown rice medium(brown rice 25 g). Among them,the Cordyceps militaris fruiting bodies cultured by oat medium and complex medium 6 showed fast growth rate and high production performance,and their sensory evaluation of coarser grains porridge were better. The sensory evaluation of multigrain porridge made of brown rice medium was the highest. The two amino acids with the highest content in the three groups were Pro and Glu. The maximum TAV was glutamate(33.65～46.95). The medium with the highest organic acid content was oat medium and the lowest was brown rice medium. The TAV value of malic acid and succinic acid in oats medium were 12.49 and 19.65,respectively. The TAV value of tartaric acid in brown rice medium was 7.27,and which of succinic acid inmedium 6 was 30.09,those made great contribution in tastes. Results showed that the culture of cordyceps militaris with suitable multigrain medium provided high fruiting body yield,and better taste of Cordyceps militaris multigrain porridge,which provided a theoretical basis for improving the exploitation and utilization level of the medium.
To increase Cordyceps militaris yield and utilization efficiency of culture medium,10 groups of multigrain culture medium for Cordyceps militaris were made up,the growth rates and productivity of fruit bodies,and sensory evaluation of coarser grains porridge made of culture medium were compared. Then,3 superior multigrain culture medium were selected out for further analyzing their active substance content of fruit bodies,and the amino acids and flavor composition of culture medium. Results showed that the selected three groups were oats medium(oats 25 g),complex medium 6(oats 5 g+brown rice 5 g+soybean 5 g+lotus seed 10 g)and brown rice medium(brown rice 25 g). Among them,the Cordyceps militaris fruiting bodies cultured by oat medium and complex medium 6 showed fast growth rate and high production performance,and their sensory evaluation of coarser grains porridge were better. The sensory evaluation of multigrain porridge made of brown rice medium was the highest. The two amino acids with the highest content in the three groups were Pro and Glu. The maximum TAV was glutamate(33.65～46.95). The medium with the highest organic acid content was oat medium and the lowest was brown rice medium. The TAV value of malic acid and succinic acid in oats medium were 12.49 and 19.65,respectively. The TAV value of tartaric acid in brown rice medium was 7.27,and which of succinic acid inmedium 6 was 30.09,those made great contribution in tastes. Results showed that the culture of cordyceps militaris with suitable multigrain medium provided high fruiting body yield,and better taste of Cordyceps militaris multigrain porridge,which provided a theoretical basis for improving the exploitation and utilization level of the medium.
引文
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[10]侯金鑫,张金秀,赵晓静,等.蛹虫草液体发酵产物冻干粉的抗氧化活性及保肝作用[J].药物评价研究,2014(1):25-29.
[11]常正姣,韩萍,常亚娜,等.基于营养素生态重组的杏鲍菇生态转化规律研究[J].食品工业,2016,37(3):216-220.
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[20]Yamaguchi S,Yoshika Wa T,Ikeda S,et al.Measurement of the relative taste intensity of some L-α-amino acids and 5′-nucleotides[J].Journal of Food Science,1971,36(6):846-849.
[21]Chen D W,Zhang M.Non-volaile taste active compounds in the meat of Chinese mitten crab(Eriocheir sinensis)[J].Food Chemistry,2007,104(3):1200-1205.
[22]Kong Y,Zhang L L,Sun Y,et al.Determination of the free amino acid,organic acid,and nucleotide in commercial vinegars[J].Journal of Food Science,2017,82(5):1116-1123.
[23]丁耐克.食品风味化学[M].北京:中国轻工业出版社,1996:64-65.
[24]李婉君.南极磷虾与南美白对虾营养与滋味成分比较[D].上海:上海海洋大学,2015:28-32.
[25]Zhu L I,Liang Z Q.Effect of the components of medium on increasing the content of cordycepin[J].Journal of Fungal Research,2003,1(1):9.
[26]Huang L,Li Q Z,Chen Y Y,et al.Determination and analysis of cordycepin and adenosine in the products of Cordyceps spp[J].African Journal of Microbiology Research,2009,3(12):957-961.
[27]Ellis G P.The Maillard reaction[J].Advances in Carbohydrate Chemistry and Biochemistry,2010,14(3):63-134.
[28]龚巧玲,张建友,刘书来,等.食品中的美拉德反应及其影响[J].食品工业科技,2009,30(2):330-334.
[29]李笑蕊,刘珊,王世霞,等.6种裸燕麦营养成分及功能活性成分对比分析[J].食品与机械,2016,32(3):28-32.
[30]高丽红,吴盛文,何旭孔,等.糙米及其制品营养成分含量的比较[J].粮食与饲料工业,2016,5:4-5.
[31]Ardo Y.Flavour formation by amino acid catabolism[J].Biotechnology Advances,2006,24:238-242.
[32]陈德慰,苏键,刘小玲,等.广西北部湾3 种贝类中主要呈味物质的测定及呈味作用评价[J].食品科学,2012,33(10):165-168.
[33]王曜,陈舜胜.野生与养殖克氏原螯虾游离氨基酸的组成及比较研究[J].食品科学,2014,35(11):269-273.
[34]俞海峰,何芳,周浙良.水产品的风味研究进展[J].现代渔业信息,2009,24(3):14-16.
[35]Fuke S,Ueda Y.Interactions between umami and other flavor characteristics[J].Trends in Food Science and Technology,1996,7(12):407-411.
[36]Kawai M,Okiyamaa,Ueda Y.Taste enhancements between various amino acids and IMP[J].Chemical Senses,2002,27(8):739-745.
[37]Yamaguchi S,Yoshikawa T,Ikeda S.Measurement of the relative taste intensity of some α-amino acid and 5′-nucleotides[J].Journal of Food Science,1971,36:846-849.
[38]冯容宝.有机酸鲜味剂[J].发酵科技通讯,2002,4,31(2):29-30.
[39]Focht R L,Schmidt F H,Dowling B B.Colorimetric determination of betaine in glutamate process and liquor[J].Journal of Agriculture and Food Chemistry,1956,4:546-548.
[2]Lee J S,Kwon D S,Lee K R,et al.Mechanism of macrophage activation induced by polysaccharide from Cordyceps militaris culture broth[J].Carbohydrate Polymers,2015,120:29-37.
[3]Chan J S L,Barseghyan G S,Asatiani M D,et al.Chemical composition and medicinal value of fruiting bodies and submerged cultured mycelia of caterpillar medicinal fungus Cordyceps militaris CBS-132098(Ascomycetes)[J].International Journal of Medicinal Mushrooms,2015,17(7):649-659.
[4]Xia Y L,Luo F F,Shang Y F,et al.Fungal cordycepin biosynthesis is coupled with the production of the safeguard molecule pentostain[J].Cell Chemical Biology,2017,24:1-11.
[5]Yamamoto K,Shichiri H,Uda A,et al.Apoptotic effects of the extracts of Cordyceps militaris via Erk phosphorylation in a renal cell carcinoma cell line[J].Phytotherapy Research,2015,29(5):707-713.
[6]Ueda Y,Mori K,Satoh S,et al.Anti-HCV activity of the Chinese medicinal fangus Cordyceps militaris[J].Biochemical and Biophysical Research Communications,2014,447(2):341-345.
[7]Dworecka-Kaszak B.Cordyceps fungi as a natural killers,new hopes for medicine and biological control factors[J].Annals Parasitology,2014,60(3):151-158.
[8]Zeng Y,Zhang Y,Zhang L,et al.Structural characterization and antioxidant and immunomodulation activities of polysaccharides from the spent rice substrate of Cordyceps militaris[J].Food Science and Biotechnology,2015,24(5):1591-1596.
[9]Yu S,Chen S T,Li W,et al.Hypoglycemic activity through a novel combination of fruiting body and mycelia of Cordyceps militaris in high-fat diet-induced type 2 diabetes mellitus mice[J].Journal of Diabetes Research,2015(723190):1-10.
[10]侯金鑫,张金秀,赵晓静,等.蛹虫草液体发酵产物冻干粉的抗氧化活性及保肝作用[J].药物评价研究,2014(1):25-29.
[11]常正姣,韩萍,常亚娜,等.基于营养素生态重组的杏鲍菇生态转化规律研究[J].食品工业,2016,37(3):216-220.
[12]李里特,马艳莉.发酵食品酿造过程中组分和营养功能因子的变化和调控[J].中国食品学报,2011,11(9):92-92.
[13]孙诗清.蛹虫草培养基的综合利用研究[D].西安:西北大学,2005.
[14]马妍.低食物血粮生成指数杂粮饭对2型糖尿病患者饮食治疗效果的观察[D].郑州:郑州大学,2012.
[15]安阳,张文青,郭丽娜,等.高膳食纤维低血糖生成指数粗杂粮食品对糖尿病前期人群肠道菌群的干预作用研究[J].临床医药实践,2015(3):163-166.
[16]刘红,马辉,毛利容,等.利用原生质体诱变方法选育蛹虫草高产突变菌株[J].蚕业科学,2018,44(3):450-457.
[17]张家奇,张龙,王锡昌.稻田养殖和池塘养殖对中华绒螯蟹滋味品质的影响[J].食品工业科技,2017,38(13):229-236.
[18]苏瑞景.剩余污泥酶法水解制备蛋白质、氨基酸及其机理研究[D].上海:东华大学,2013.
[19]Kirimura J,Shimizu A,Kimizuka A,et al.Contribution of peptides and amino acids to the taste of foods[J].Journal of Agricultural & Food Chemistry,1969,17(4):689-695.
[20]Yamaguchi S,Yoshika Wa T,Ikeda S,et al.Measurement of the relative taste intensity of some L-α-amino acids and 5′-nucleotides[J].Journal of Food Science,1971,36(6):846-849.
[21]Chen D W,Zhang M.Non-volaile taste active compounds in the meat of Chinese mitten crab(Eriocheir sinensis)[J].Food Chemistry,2007,104(3):1200-1205.
[22]Kong Y,Zhang L L,Sun Y,et al.Determination of the free amino acid,organic acid,and nucleotide in commercial vinegars[J].Journal of Food Science,2017,82(5):1116-1123.
[23]丁耐克.食品风味化学[M].北京:中国轻工业出版社,1996:64-65.
[24]李婉君.南极磷虾与南美白对虾营养与滋味成分比较[D].上海:上海海洋大学,2015:28-32.
[25]Zhu L I,Liang Z Q.Effect of the components of medium on increasing the content of cordycepin[J].Journal of Fungal Research,2003,1(1):9.
[26]Huang L,Li Q Z,Chen Y Y,et al.Determination and analysis of cordycepin and adenosine in the products of Cordyceps spp[J].African Journal of Microbiology Research,2009,3(12):957-961.
[27]Ellis G P.The Maillard reaction[J].Advances in Carbohydrate Chemistry and Biochemistry,2010,14(3):63-134.
[28]龚巧玲,张建友,刘书来,等.食品中的美拉德反应及其影响[J].食品工业科技,2009,30(2):330-334.
[29]李笑蕊,刘珊,王世霞,等.6种裸燕麦营养成分及功能活性成分对比分析[J].食品与机械,2016,32(3):28-32.
[30]高丽红,吴盛文,何旭孔,等.糙米及其制品营养成分含量的比较[J].粮食与饲料工业,2016,5:4-5.
[31]Ardo Y.Flavour formation by amino acid catabolism[J].Biotechnology Advances,2006,24:238-242.
[32]陈德慰,苏键,刘小玲,等.广西北部湾3 种贝类中主要呈味物质的测定及呈味作用评价[J].食品科学,2012,33(10):165-168.
[33]王曜,陈舜胜.野生与养殖克氏原螯虾游离氨基酸的组成及比较研究[J].食品科学,2014,35(11):269-273.
[34]俞海峰,何芳,周浙良.水产品的风味研究进展[J].现代渔业信息,2009,24(3):14-16.
[35]Fuke S,Ueda Y.Interactions between umami and other flavor characteristics[J].Trends in Food Science and Technology,1996,7(12):407-411.
[36]Kawai M,Okiyamaa,Ueda Y.Taste enhancements between various amino acids and IMP[J].Chemical Senses,2002,27(8):739-745.
[37]Yamaguchi S,Yoshikawa T,Ikeda S.Measurement of the relative taste intensity of some α-amino acid and 5′-nucleotides[J].Journal of Food Science,1971,36:846-849.
[38]冯容宝.有机酸鲜味剂[J].发酵科技通讯,2002,4,31(2):29-30.
[39]Focht R L,Schmidt F H,Dowling B B.Colorimetric determination of betaine in glutamate process and liquor[J].Journal of Agriculture and Food Chemistry,1956,4:546-548.