阿魏对阿魏菇氨基酸及挥发性成分的影响

doi:10.7506/spkx1002-6630-201314040

食品科学

阿魏对阿魏菇氨基酸及挥发性成分的影响

白羽嘉，陶永霞，张莉，谢现英，冯作山

1.新疆农业大学林学与园艺学院，新疆乌鲁木齐 830052；
2.新疆农业大学食品科学与药学学院，新疆乌鲁木齐 830052

出版日期:2013-07-25 发布日期:2013-08-02

Effect of Ferula assafoetida on Amino Acids and Volatile Components of the Edible Mushroom Pleurotus ferulae

BAI Yu-jia，TAO Yong-xia，ZHANG Li，XIE Xian-ying，FENG Zuo-shan

1. College of Forestry and Horticulture, Xinjiang Agricultural University, Ürümqi 830052, China；
2. College of Food Science and Pharmacology, Xinjiang Agricultural University, Ürümqi 830052, China

Online:2013-07-25 Published:2013-08-02

摘要/Abstract

摘要：

阿魏菇培养基中添加准噶尔阿魏、新疆阿魏，获得阿魏栽培菇，测定其中蛋白质及18种氨基酸含量，并对氨基酸进行化学评分(CS)、氨基酸评分(AAS)，计算必需氨基酸指数(EAAL)、营养指数、生物价，对呈味氨基酸进行分析，采用气相色谱-质谱联用技术鉴定阿魏菇中挥发性成分。结果表明：氨基酸含量依次为野生菇17.84g/100g、准噶尔阿魏栽培菇16.84g/100g、对照栽培菇16.37g/100g，新疆阿魏栽培菇15.49g/100g；AAS依次为野生阿魏菇0.64、新疆阿魏栽培菇0.64、准噶尔阿魏栽培菇0.60、对照栽培菇0.54；阿魏菇鲜味氨基酸主要是谷氨酸和天冬氨酸，丙氨酸、甘氨酸、苯丙氨酸、脯氨酸在阿魏菇鲜味形成中有协同作用和增鲜效果；1-辛烯-3-醇构成了阿魏菇香气主要成分，在新疆阿魏栽培菇中相对含量最高，其次为准噶尔阿魏栽培菇和野生阿魏菇，对照栽培菇含量最低，辛酸乙酯、3-甲基-1,2-环戊二酮、异戊酸、2-甲基-2-己醇为野生阿魏菇特有挥发性物质，使其具有独特的风味。

关键词: 阿魏菇, 阿魏, 氨基酸评分, 呈味氨基酸, 挥发性成分

Abstract:

The fruiting bodies of Pleurotus ferulae produced in the media supplemented separately with Ferula songorica
Pall and Ferula sinkiangensis K.M. Shen were analyzed for the contents of protein and 18 amino acids and the chemical
score, amino acid score (AAS), essential amino acid index, nutritional index, biological value and taste-active amino acid
profile were examined. Moreover, the composition of volatile compounds was determined by GC-MS. The results showed
that wild, Ferula songorica Pall cultured, control and Ferula sinkiangensis K.M. Shen Pall cultured fruiting bodies of P.
ferulae contained 17.84, 16.84, 16.37 g/100g and 15.49 g/100g amino acids, had an AAS value of 0.64, 0.60, 0.54 and 0.64,
respectively. The major taste-active amino acids of P. ferulae were Glu and Asp, and Ala, Gly, Phe and Pro had a synergistic
umami effect on flavor formation of P. ferulae. 1-Octen-3-ol was the major aroma in P. ferulae, the relative content of
which was the highest in F. sinkiangensis cultured P. ferulae, followed by F. songorica cultured P. ferulae, wild P. ferulae
and control. Wild P. ferulae had unique flavor for its special volatile substances such as ethyl caprylate, 3-methyl-1,2-
cyclopentanedione, 3-methylbutyric acid and 2-methyl-2-hexanol.

Key words: Pleurotus ferulae, Ferula assafoetida, amino acid score, taste-active amino acids, volatile components

白羽嘉，陶永霞，张莉，谢现英，冯作山. 阿魏对阿魏菇氨基酸及挥发性成分的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201314040.

BAI Yu-jia，TAO Yong-xia，ZHANG Li，XIE Xian-ying，FENG Zuo-shan. Effect of Ferula assafoetida on Amino Acids and Volatile Components of the Edible Mushroom Pleurotus ferulae[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201314040.

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阿魏对阿魏菇氨基酸及挥发性成分的影响

Effect of Ferula assafoetida on Amino Acids and Volatile Components of the Edible Mushroom Pleurotus ferulae

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