虫子的不同侵染程度对血红铆钉菇质地、营养及风味成分的影响

doi:10.7506/spkx1002-6630-201814037

食品科学 ›› 2018, Vol. 39 ›› Issue (14): 249-256.doi: 10.7506/spkx1002-6630-201814037

虫子的不同侵染程度对血红铆钉菇质地、营养及风味成分的影响

贺微1，孙丽斌1，辛广1,*，张博2，张晓玉1，宫雪1，温晓雯1，孟宪军1，张佰清1

（1.沈阳农业大学食品学院，辽宁?沈阳 110866；2.鞍山师范学院化学与生命科学学院，辽宁?鞍山 114007）

出版日期:2018-07-25 发布日期:2018-07-16
基金资助:
“十三五”国家重点研发计划重点专项（2018YFD0400205；2017YFD0400704）；辽宁省鞍山市重大科技专项（20154818）；辽宁省沈阳农业大学高端人才引进基金项目（SYAU20160003）

Effects of Varying Degrees of Worm Infection on the Texture Profile, Nutritional, and Flavor Components of Gomphidius rutilus Mushrooms

HE Wei1, SUN Libin1, XIN Guang1,*, ZHANG Bo2, ZHANG Xiaoyu1, GONG Xue1, WEN Xiaowen1, MENG Xianjun1, ZHANG Baiqing1

(1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;2. School of Chemistry and Life Science, Anshan Normal University, Anshan 114007, China)

Online:2018-07-25 Published:2018-07-16

摘要/Abstract

摘要： 目的：研究没有被虫子侵染（GW）、被少量虫子侵染（GS，侵染面积小于50%）和被大量虫子侵染（GL，侵染面积大于50%）的血红铆钉菇的质地、营养和风味成分。方法：分别采用质构仪分析、高效液相色谱法和电子舌感官评价测定虫子侵染对血红铆钉菇质地、营养及风味成分的影响。结果：GW的硬度和咀嚼性值最高，分别为（1.65±0.24）?N和（3.50±0.85）?mJ。GL的水分含量最高为（819.92±4.03）?g/kg，GW的最低为（810.80±3.48）?g/kg。GS在3?种蘑菇中脂肪含量最低，蛋白质含量最高，分别为（2.58±0.16）?g/kg和（0.64±0.05）?g/kg。谷氨酸钠（monosodium glutamate ，MSG）类似物表示为天冬氨酸和谷氨酸的和。GL和GS中MSG类似物含量高于GW。GL显示最高的MSG类似物含量为（33.37±0.08）?mg/100?g，是GW的1.72?倍，GS的1.51?倍。GL的风味核苷酸含量最高为（22.54±1.43）?mg/100?g，GS的含量最低为（8.75±0.20）?mg/100?g。GL的等鲜浓度值最高，以MSG计，为（9.10±0.39）?mg/g。结论：评价虫子侵染血红铆钉菇对其质构、营养和风味成分的影响不能仅从单一角度进行分析，而应客观地从以下3?个角度来分析：首先从风味成分的角度来看，GL的味道最佳，其次从营养角度来看，GS营养价值最高，最后从质构分析的角度来看，GW的品质最好。

关键词: 血红铆钉菇, 虫子侵染, 质构剖析, 营养, 风味成分, 蘑菇

Abstract: In the current study, the texture profile, nutrients, and flavor components of Gomphidius rutilus without worms (GW), G. rutilus infected by a small amount of worms (GS; infected area less than 50%), and G. rutilus infected by a large amount of worms (GL; infected area more than 50%) were explored. Texture analyzer, high performance liquid chromatography (HPLC) and electronic tongue sensory evaluation were used to evaluate the effects of varying degrees of worm infection on the texture profile, nutritional and flavor components of G. rutilus. The results indicated that the hardness ((1.65 ± 0.24) N) and chewiness ((3.50 ± 0.85) mJ) of GW were the highest among the three samples. GL had the highest moisture content ((819.92 ± 4.03) g/kg), whereas GW had the lowest value ((810.80 ± 3.48) g/kg). GS had the lowest fat and highest protein content, which were (2.58 ± 0.16) and (0.64 ± 0.05) g/kg, respectively. Monosodium glutamate-like (MSG-like) content was expressed as the sum of aspartic acid and glutamic acid. MSG-like content was higher in GL and GS than in GW. GL contained the highest amount of MSG-like components ((33.37 ± 0.08) mg/100 g), which was 1.72 and 1.51 times higher than that of GW and GS, respectively. The ?avor 5’-nucleotide content ((22.54 ± 1.43) mg/100 g) in GL was the highest, whereas that ((8.75 ± 0.20) mg/100 g) in GS was the lowest. The equivalent umami concentration (EUC) (calculated as MSG equinvlent) ranged from 3.34 mg/g in GS to 9.10 mg/g in GL. In conclusion, the effects of varying worm-infection degrees on the texture, nutritional and flavor components of G. rutilus should not be analyzed from a single point of view but from the three angles: firstly, the taste of GL is the most desirable from the point of flavor composition; secondly, the nutritional value of GS is the highest from a nutritional standpoint; and finally, the quality of GW is the best from the perspective of texture analysis.

Key words: Gomphidius rutilus, worm infection, texture profile, nutrients, flavor components, mushrooms

中图分类号:

TS201.2

贺微，孙丽斌，辛广，张博，张晓玉，宫雪，温晓雯，孟宪军，张佰清. 虫子的不同侵染程度对血红铆钉菇质地、营养及风味成分的影响[J]. 食品科学, 2018, 39(14): 249-256.

HE Wei SUN Libin XIN Guang, ZHANG Bo, ZHANG Xiaoyu GONG Xue WEN Xiaowen MENG Xianjun ZHANG Baiqing. Effects of Varying Degrees of Worm Infection on the Texture Profile, Nutritional, and Flavor Components of Gomphidius rutilus Mushrooms[J]. FOOD SCIENCE, 2018, 39(14): 249-256.

[1]	刘玉兰，舒垚，孙国昊，马宇翔，姜元荣，陈宁. 花生品种对花生酱风味及综合品质的影响[J]. 食品科学, 2021, 42(9): 15-21.
[2]	王明爽，姜涵骞，李林，张良，刘瑞海，李冬男，李斌. 基于果蔬原料的食品3D打印技术及其应用[J]. 食品科学, 2021, 42(7): 345-351.
[3]	孙细珍，杜佳炜，黄盼，张帆，刘源才. 现代工艺和传统工艺酿造小曲清香型白酒感官表征及风味成分分析[J]. 食品科学, 2021, 42(6): 282-290.
[4]	宋玉欣，龚志华，张娇，贺麟，李兰兰，陈美艳，张杨玲，屈青云，肖文军. L-茶氨酸对高蛋白饮食诱导大鼠行为变化的干预作用[J]. 食品科学, 2021, 42(5): 187-192.
[5]	李云龙，赵月亮，范大明，王明福. 香辛料中植物化学物对肉制品品质及健康功效影响研究进展[J]. 食品科学, 2021, 42(5): 262-270.
[6]	骆靖阳，陆柏益. 基于文献计量学的食品大数据技术研究分析[J]. 食品科学, 2021, 42(5): 278-287.
[7]	宋媛，胡秋辉，苏安祥，裴斐，马高兴，马宁，杨文建. 转录组学解析茉莉酸甲酯对双孢蘑菇个体大小的影响机制[J]. 食品科学, 2021, 42(4): 130-137.
[8]	高思薇，张健，张祺悦，李雯晖，李赫，于添，刘新旗. 富硒大豆肽的制备及体内吸收性分析[J]. 食品科学, 2021, 42(3): 165-172.
[9]	陈林玉，宋乐园，王云雨，卢梦如，顿彩云，杨青华，毕跃峰. 红小米化学成分与营养成分分析[J]. 食品科学, 2021, 42(18): 218-224.
[10]	王贺，赵玉红，杨凯. HS-SPME-GC-MS结合电子鼻对10 个品系红松籽油挥发性物质分析比较[J]. 食品科学, 2021, 42(18): 178-184.
[11]	马蕾，孙小红，姜晶，梁建芬. 加工处理方式对玉米粉加工特性、营养特性和食用品质影响的研究进展[J]. 食品科学, 2021, 42(17): 291-298.
[12]	李云龙，赵月亮，范大明，王明福. 表儿茶素对牛肉汤营养成分和风味的影响[J]. 食品科学, 2021, 42(16): 125-132.
[13]	王丽艳，荆瑞勇，郭永霞，王鑫淼，赵行健，宋维民，杨佳霓，卫佳琪. 基于氨基酸含量的市售14 种食用蘑菇的综合评价[J]. 食品科学, 2021, 42(16): 203-208.
[14]	周浩宇，俞明君，聂远洋，张鹏辉，杨伟，李波. 热加工方式对香菇营养特性和抗氧化活性的影响[J]. 食品科学, 2021, 42(15): 106-114.
[15]	刘玉兰，李锦，王格平，孙国昊. 花椒籽油与花椒油风味及综合品质对比分析[J]. 食品科学, 2021, 42(14): 195-201.

虫子的不同侵染程度对血红铆钉菇质地、营养及风味成分的影响

Effects of Varying Degrees of Worm Infection on the Texture Profile, Nutritional, and Flavor Components of Gomphidius rutilus Mushrooms

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价