五种云南野生食用菌中非挥发性的主要呈味物质比较研究

Non-volatile Flavor Substances in Five Kinds of Yunnan Wild Edible Mushrooms

摘要:

采用高效液相色谱仪及全自动氨基酸分析仪对黑牛肝菌、黄牛肝菌、鸡枞菌、干巴菌、松茸菌等5种云南野生食用菌品种进行肌苷酸、氨基酸总量及游离氨基酸含量比较分析，结果表明，黑牛肝菌中肌苷酸含量最高，达1326.48 μg/g，显著高于干巴菌（890.98 μg/g）、松茸菌（513.83 μg/g）（p＜0.05）。5种云南野生食用菌均含17种氨基酸，氨基酸总量在不同品种间差异性显著（p＜0.05），鸡枞菌的氨基酸总量达158.06 mg/g，并显著高于其它四种菌（p＜0.05），其次是黑牛肝菌（112.26 mg/g）；五种野生菌中必需氨基酸占总氨基酸的比例均在40%以上，氨基酸配比合理，5种云南野生食用菌均属优质蛋白；另外，鸡枞菌的风味氨基酸含量最高，其中鲜味游离氨基酸含量达9.35 mg/g，显著高于其它菌种，其次是黄牛肝菌（5.11 mg/g）。5种云南野生食用菌呈味物质含量丰富，其应用于食品调味料产品具有较好的前景。

Abstract:

The levels of inosinic acid, total amino acids, and free amino acids in five varieties of Yunnan wild edible mushrooms–Boletus aereus, Cantharellus cibarius, Termitomyces albuminosus (Berk) Heim, Thelephora ganbajum zang, and Tricholoma matsutake (lto et lmai) Singer–were determined by high-performance liquid chromatography (HPLC) and an amino acid analyzer. Boletus aereus contained the highest level of inosinic acid (1326.48 μg/g), significantly higher than those of Thelephora ganbajum zang (890.98 μg/g) and Tricholoma matsutake (lto et lmai) Singer (513.83 μg/g) (p< 0.05). Seventeen amino acids were found in the five types of mushrooms, and significant differences in total amino acids were found among the types of mushrooms (p< 0.05). The level of total amino acids in Termitomyces albuminosus (Berk) Heim was 158.06 mg/g; significantly higher than those of the other four mushrooms (p< 0.05). Boletus aereus contained the second-highest level of total amino acids (112.26 mg/g). The essential amino acids in the five wild mushrooms accounted for more than 40% of total amino acids, and the ratio of amino acids was reasonableIn addition, Termitomyces albuminosus (Berk) Heim showed the highest level of flavor amino acids. Its free flavor amino acid content was 9.35 mg/g, which was significantly higher than that of the other mushrooms. The second-highest free flavor amino acid content was found in Cantharellus cibarius (5.11 mg/g). In conclusion, flavor substances were abundant in five Yunnan wild edible mushrooms, making them good prospects for use in food seasoning products.