环境和基因型影响黑木耳营养组成和品质结构

摘要/Abstract

摘要： 黑木耳营养组成影响其保健功能，环境和基因型影响营养组成。理解每个因素的影响有助于黑木耳种植品种和地域的选择。我们研究了西藏和东北东宁两地不同品种黑木耳营养组成和品质结构差异。结果表明黑木耳总糖、还原糖、纤维、脂肪等常量成分受基因型显著影响，西藏独特环境主要影响了黑木耳钙、铁、锌、镁等矿质元素和多酚、黄酮、黑色素等功能性成分的积累。主成分分析和层次聚类分析表明环境因素对营养成分的影响超过基因型。伴随着营养组成的变化，环境因素主要影响了弹性、凝聚力、黏性、咀嚼度、恢复力，基因型仅影响了黑木耳硬度。黑木耳电镜观察显示相似结果，西藏同一地域不同品种黑木耳表观形态类似，而东宁种植黑木耳与西藏种植的黑木耳表观形态差异较大。这些结果表明黑木耳营养组成和品质结构差异更多依赖于环境因素，基因型影响相对较小。该研究为黑木耳栽培和进一步的生理分子机制的研究提供了理论依据。

关键词: 黑木耳，营养组成，品质结构，环境，基因型

Abstract: The nutritional contents of Auricularia auricula-judae, which determine its health effects, are influenced by environmental and genotypical factors. Understanding the influence of these factors will greatly benefit the selection of both A.auricula-judae’s cultivation strains and geographic locations. In this paper, we investigated the effects of environment (by comparing the same strain cultivated at different geographical locations) and genotype (by comparing different strains at the same geographical location) on A. auricula-judae nutritional contents and texture properties. The results indicated that common nutrients in A. auricula-judae, such as the total sugar, reducing sugar, fiber, and fat contents, were significantly affected by the genotype. The unique environment of Tibet mainly influences mineral elements, such as Ca, Fe, Zn, and Mg, and the accumulation of functional compounds, such as polyphenols, flavonoids, and melanin in A. auricula-judae. Principal component analysis (PCA) and hierarchical clustering analysis demonstrated that environmental factors had a greater impact on nutritional contents than that of the strain genotype. Besides affecting the nutritional contents, environmental factors primarily influenced the springiness, cohesiveness, gumminess, chewiness, and resilience of A. auricula-judae; whereas genotypes only influenced the hardness of A. auricula-judae. The electron microscopy analysis of A. auricula-judae also demonstrated that different A. auricula-judae strains from the same geographical location showed similar morphology, while a large morphological difference was observed between A. auricula-judae cultivated in Dongning and that cultivated in Tibet. These results suggest that the differences in the nutritional contents and texture properties in A. auricula-judae depend more heavily on environmental factors and less on the genetic background. This study provides an important guidance for A. auricula-judae cultivation and for further physiological and molecular mechanism studies.

Key words: 黑木耳，营养组成，品质结构，环境，基因型

中图分类号:

Q949.91

张彦龙穆跃李元敬万鹏冯磊雷虹. 环境和基因型影响黑木耳营养组成和品质结构[J]. 食品科学, 0, (): 0-0.

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