发酵培养的松茸菌丝体营养成分分析

食品科学 ›› 2012, Vol. 33 ›› Issue (22): 221-224.

发酵培养的松茸菌丝体营养成分分析

李长田1,2，刁盈盈1，于永辉3，李玉2,*

1.吉林农业大学中药材学院 2.吉林农业大学食用菌教育部工程研究中心 3.吉林省蔬菜花卉科学研究院

收稿日期:2011-09-30 修回日期:2012-10-25 出版日期:2012-11-25 发布日期:2012-11-20
通讯作者: 李玉 E-mail:yuli966@126.com
基金资助:
吉林省科技发展计划重点项目

Nutrient Composition Analysis of Cultured Mycelia of Tricholoma matsutake

Received:2011-09-30 Revised:2012-10-25 Online:2012-11-25 Published:2012-11-20

摘要/Abstract

摘要： 采用气相色谱-质谱法比较分析松茸子实体和液体发酵菌丝体的脂肪酸、氨基酸、芳香物质。结果表明：松茸子实体和发酵菌丝体均含有真菌所常见的棕榈酸、硬脂酸、亚油酸、油酸成分；二者氨基酸种类相同，但发酵菌丝体中Glu、Asp、Gly、Ala、Lys含量高于子实体；均具有松茸独特香气的主要成分苯乙醛、苯甲醛、2-葵烯醛以及八碳类化合物，是建立松茸质量评价标准的重要参考。综上，松茸发酵菌丝体是工业化开发利用松茸的新资源。

关键词: 脂肪酸, 氨基酸, 芳香物质, 气相色谱-质谱法

Abstract: Fatty acids, amino acids, and aromatic compounds from fruit bodies and cultured mycelia of Tricholoma matsutake were analyzed by gas chromatography-mass spectrometry (GC-MS). Both materials contained common fatty acids such as palmitic acid, stearic acid, linoleic acid and oleic acid and had the same amino acid composition, but the contents of Asp, Glu, Gly, Ala and Lys of the cultured mycelia were higher than those of the fruit bodies. The unique aroma components in T. matsutake were phenylacetaldehyde, benzaldehyde, 2-decenal and C8 compounds, and could provide critical references for quality evaluation criteria of Tricholoma matsutake. Collectively, the above results suggest that cultured mycelia of Tricholoma matsutake are a new T. matsutake resource that has a great potential for industrial development and utilization.

Key words: fatty acid, amino acid, flavor, gas chromatography-mass spectrometry (GC-MS)

中图分类号:

TS207.3

李长田1,2，刁盈盈1，于永辉3，李?玉2,*. 发酵培养的松茸菌丝体营养成分分析[J]. 食品科学, 2012, 33(22): 221-224.

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