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投稿时间：2020-11-19
投稿时间：2020-11-19
中文摘要: 为明确腓骨杯桩菇主要营养成分及挥发性风味物质，分析腓骨杯桩菇的蛋白质、脂肪、灰分、总糖、多糖等基本营养成分，评价其氨基酸组成，并采用顶空-固相微萃取气质联用法对其挥发性风味化合物进行测定。经过形态学和分子生物学鉴定，确定腓骨杯桩菇是“虎皮”台蘑。其蛋白质含量为33.9%，高于香菇和平菇的蛋白质含量，脂肪含量为1.6%，低于香菇和平菇的脂肪含量。氨基酸有17种，包含7种人体必需氨基酸，其中必需氨基酸（essential amino acid，EAA）占氨基酸总量（total amino acid，TAA）的 33.06%，占非必需氨基酸（nonessential amino acid，NEAA）含量的49.39%。子实体中挥发性物质有58种，其中醛、醇、酮、烷烃种类比较丰富，分别有12、6、7、7种，含量分别占总挥发物质的31.08%、14.17%、7.42%、5.47%、6.43%，醛类挥发物质是子实体香气的主要来源，其中己醛含量高达15.05%，赋予了子实体独特的油脂和青草气。
Abstract:The study aimed to identify the main nutritional and volatile flavor components of the Clitopaxillus fibulatus.The protein，fat，ash，total sugar，and polysaccharide contents of Clitopaxillus fibulatus were measured，the amino acid composition was evaluated，and the volatile flavor compounds were determined by headspacesolid phase microextraction and gas mass spectrometry.Morphological and molecular biological analyses revealed that C.fibulatus was“Tiger Tricholoma.”It had a protein content of 33.9%，exceeding that of Lentinus edodes and Pleurotus ostreatus.The fat content of 1.6%was lower than that of L.edodes and P.ostreatus.of the 17 amino acids identified，7 were essential amino acids.The essential amino acids accounted for 33.06%of the total amino acids and 49.39%of the nonessential amino acids.The C.fibulatus fruiting body contained 58 volatile compounds，including aldehydes（n=12)，alcohols（n=6)，ketones（n=7)，and alkanes（n=7)，which accounted for 31.08%of total volatile components；that was，14.17%，7.42%，5.47%and 6.43%，respectively.Volatile aldehydes were the main source of fruiting body aroma.The aldehyde content was as high as 15.05%，given the unique oil and gas grass fruiting body constituents.
keywords: Clitopaxillus fibulatus identification nutrient content amino acid composition volatile flavor compounds
文章编号：202122003 中图分类号： 文献标志码：
基金项目:山西省重点研发计划（201803D221009-1）；山西省农谷建设科研专项（SXNGJSKYZX201903）；高等学校科技创新项目（2020L0163）；食用菌山西省科技创新重点团队（201805D131009）
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