上海农业学报2019，Vol.35Issue(1)：38-42,5.DOI:10.15955/j.issn1000-3924.2019.01.08
工厂化栽培的不同杏鲍菇菌株非挥发性风味成分分析及风味评价
Analysis and evaluation of non-volatile flavor compounds in different strains of Pleurotus eryngii from industrialized production
摘要
Abstract
Flavor components including soluble sugar and glycol, free amino acid, 5-nucleotides, organic acid in 7 different industrially-farmed Pleurotus eryngii were analyzed through ion chromatography analyzer,high performance liquid and amino acid analyzer, and valuated by means of equivalent umami concentration. Results revealed that the contents of soluble sugar and glycol,total free amino acid,total organic acid,carbohydrate,crude fat,crude protein,and raw sugar in different industrialized Pleurotus eryngii showed significant difference, while the contents of nucleotide,ash and moisture showed no significant difference. The calculation based on the umami concentration showed that strain 150[ EUC = 40. 96 g MSG/(100 g) dry matter] had the most obvious effect.关键词
杏鲍菇/不同菌株/风味成分Key words
Pleurotus eryngii/Different strains/Flavor components分类
农业科技引用本文复制引用
李巧珍,李晓贝,吴迪,李正鹏,杨焱..工厂化栽培的不同杏鲍菇菌株非挥发性风味成分分析及风味评价[J].上海农业学报,2019,35(1):38-42,5.基金项目
上海市科技兴农重点攻关项目[ 沪农科攻字(2013) 第 6-10 号] （2013）
