不同成熟度香菇鲜味物质的比较分析

doi:10.3969/j.issn.1673-1689.2023.04.011

首页 > 过刊浏览>2023年第42卷第4期 >94-102. DOI:10.3969/j.issn.1673-1689.2023.04.011

不同成熟度香菇鲜味物质的比较分析
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                        10.3969/j.issn.1673-1689.2023.04.011
                    
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Comparative Analysis of Taste Component in Shiitake Mushroom (Lentinula edodes) Harvested at Different Stages of Maturity

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为了确定新鲜香菇子实体的最佳采收期，对不同成熟度香菇子实体中的鲜味物质（氨基酸和5’-核苷酸）进行了检测，并采用主成分分析和层次聚类分析的方法对数据进行了统计分析。结果表明，成熟度对新鲜香菇子实体中的氨基酸和5’-核苷酸有显著影响，不同成熟度香菇样本间存在显著差异。主成分分析（PCA）结合氨基酸和5’-核苷酸数据能够对不同成熟度的香菇样本进行清晰的区分，聚类分析（欧氏距离为4.0）得到的结果与主成分分析结果一致。新鲜香菇子实体氨基酸和5’-核苷酸质量分数、等效鲜味浓度（EUC）、感官评价和综合评价得分在菇蕾（T1）时期达到峰值，常规采摘期即六成熟（T4）和八成熟（T5）时期居中。在本实验条件下，综合考虑，保证香菇的外观形态、经济效益、EUC、感官评价和综合评价得分均在较高水平的最佳采收时间为T4时期。本研究可为高品质香菇及其他类似农产品最佳采收期的确定提供参考。

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In order to determine the optimal picking time of fresh Shiitake mushroom, the taste components (free amino acid and 5’-nucleotide) in fresh fruiting bodies of Shiitake mushrooms harvested at different growth stages were studied, and the data were statistically analyzed by principal component analysis and cluster analysis. Results indicated that the levels of free amino acids and 5’- nucleotides in Shiitake mushroom harvested at different stages of maturity varied, and significant differences existed among all samples based on maturity. Principal component analysis (PCA) combined with amino acid and 5’-nucleotide data could clearly discriminate samples from different maturity, with results obtained from hierarchical cluster analysis (the euclidean distance of 4.0) being in agreement with those of PCA. The contents of amino acids and 5’-nucleotides in fresh Shiitake mushroom fruiting bodies, the equivalent umami concentration (EUC), the sensory evaluation and the comprehensive evaluation scores reached the peak at the bud stage (T1). And the conventional picking periods, i.e., six degree of maturity (T4) and eight degree of maturity (T5), were at the middle stage. The optimal picking time to ensure the appearance, economic efficiency, EUC value, sensory quality and comprehensive evaluation score of Shiitake mushrooms remained at a relatively high level and under our experimental conditions, was determined to be T4. The results could serve as a theoretical foundation for determining the optimal harvest period for Shiitake mushrooms and other similar agricultural products with high quality.

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刘芹,崔筱,孔维丽,师子文,吴杰,宋志波,胡素娟,张玉亭.不同成熟度香菇鲜味物质的比较分析[J].食品与生物技术学报,2023,42(4):94-102.

LIU Qin, CUI Xiao, KONG Weili, SHI Ziwen, WU Jie, SONG Zhibo, HU Sujuan, ZHAGN Yuting. Comparative Analysis of Taste Component in Shiitake Mushroom (Lentinula edodes) Harvested at Different Stages of Maturity[J]. Journal of Food Science and Biotechnology,2023,42(4):94-102.

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在线发布日期: 2023-05-04
出版日期: 2023-04-25

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