食品工业科技2026，Vol.47Issue(19)：10-19,10.DOI:10.13386/j.issn1002-0306.2025100260
18份羊肚菌种质质构与营养品质的综合分析
Comprehensive Evaluation of Textural Properties and Nutritional Quality in 18 Morchella Germplasm Accessions
摘要
Abstract
This study systematically analyzed the texture properties and nutritional composition of 18 Morchella germplasm resources.Texture parameters,amino acid profiles,and basic nutritional components of the tested strains were measured.A comprehensive assessment of nutritional quality was performed using amino acid score(AAS),chemical score(CS),essen-tial amino acid index(EAAI),and the ratio coefficient method(RC),combined with correlation analysis,cluster analysis,principal component analysis(PCA),and membership function analysis.The results revealed significant variations in both texture and nutritional quality among the 18 strains.Texturally,Morchella eximia exhibited notably high hardness and chewiness.Nutritionally,the germplasm was characterized by high protein(2.96～4.48 g/100 g)and low fat(0.20～0.77 g/100 g)contents.Valine(Val)and lysine(Lys)were identified as the first and second limiting amino acids,respectively.Among flavor-related amino acids,umami and sweet amino acids were predominant,with a(UAA+SAA)/BAA ratio greater than 1.Threonine(Thr)was the most prominent amino acid in Morchella,showing the highest AAS,CS,and RC scores(135.65,106.39 and 1.18,respectively).The EAAI ranged from 56.22％to 66.54％,indicating considerable vari-ability in protein quality across strains.Cluster analysis categorized the strains into four distinct groups:Those with supe-rior texture and high crude fiber content,those with optimal nutritional and amino acid profiles,those with poor texture,and those with clear nutritional disadvantages.PCA extracted four principal components,collectively accounting for 91.91％of the total variance.Membership function analysis yielded comprehensive scores(F-values)ranging from 0.094 to 0.741,enabling classification into five groups.Based on the F-values,strain M15 was identified as possessing the highest overall quality.This study provides a scientific basis for the high-value processing and utilization of Morchella germplasm resources and supports the breeding of superior varieties.关键词
羊肚菌/质构/氨基酸评价/聚类分析/主成分分析Key words
Morchella/texture/amino acid assessment/cluster analysis/principal component analysis分类
轻工纺织引用本文复制引用
李家良,曹雪莲,陈影,谢丽源,刘诗诗,田畅,刘理旭,唐杰,胡容平..18份羊肚菌种质质构与营养品质的综合分析[J].食品工业科技,2026,47(19):10-19,10.基金项目
四川省食用菌创新团队(SCCXTD-2024-7) （SCCXTD-2024-7）
四川省科技计划项目(2025ZNSFSC0991) （2025ZNSFSC0991）
国家食用菌产业技术体系(CARS-20). （CARS-20）
