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投稿时间：2018-09-27
投稿时间：2018-09-27
中文摘要: 分析烘干前后羊肚菌的粗多糖、粗纤维、蛋白质及氨基酸组成、营养元素含量等变化，采用国际通用营养评价标准评估二者蛋白质及氨基酸营养价值。结果表明：烘干后羊肚菌粗多糖增加，粗纤维下降，其它基本营养成分变化不大；烘干前后羊肚菌蛋白氨基酸比值系数分相对鸡蛋蛋白分别为82.49和74.72，相对FAO/WHO模式蛋白分别为87.21和79.82，烘干后氨基酸营养价值相对鸡蛋蛋白和FAO/WHO模式蛋白略有偏离；羊肚菌主要鲜味氨基酸谷氨酸和天冬氨酸分别增加了1.6倍和1.4倍；苦味和甜味氨基酸总含量不具显著性差异；主要的挥发性风味物质1-辛烯-3-醇含量降低了72%；苯乙醛和苯乙醇显著降低。结果表明，烘干对羊肚菌基本营养价值影响不大，但烘干前后风味各具特色。
Abstract:The content changes of crude polysaccharide，crude fiber，protein，amino acid composition and nutrient element of morel were analyzed before and after drying.The nutritional value of protein and amino acid of the two kinds of morel was evaluated by international general nutritional evaluation standard.The results showed that the crude polysaccharides increased，the crude fiber decreased and the other basic nutrients did not change much after drying.The before and after drying relative amino acid ratio scores（SRACCA）of egg protein were 82.49 and 74.72，and FAO/WHO model protein were 87.21 and 79.82 respectively.The nutritive value of amino acids after drying was slightly different from that of egg protein and FAO/WHO model protein.The contents of two main flavor amino acids，glutamate and aspartic acid，increased by 1.6 and 1.4 times respectively；total contents of bitter and sweet amino acids were not significantly different；the contents of the main volatile flavor compounds 1-octene-3-ol decreased by 72%；the contents of phenylacetaldehyde and phenylethanol decreased significantly.The results indicated that drying treatment had little effect on the basic nutritional value of morel，but the flavor before and after drying had its own characteristics.
keywords: drying morel basic nutrients amino acid nutritional elements
文章编号：201906009 中图分类号： 文献标志码：
基金项目:农业部国家农产品质量安全风险评估项目(GJFP201700604)
| 作者 | 单位 |
| 顾可飞，周昌艳 | 1.上海市农业科学院农产品质量标准与检测技术研究所，上海201403；2.农业部农产品质量安全风险评估实验室（上海），上海201403；3.农业部食用菌监督检验测试中心（上海），上海201403 |
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