Composition and non-volatile taste components of Hypsizigus marmoreus
Composition and non-volatile taste components of Hypsizigus marmoreus
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DOI：
10.1016/j.lwt.2008.09.003
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发表时间：
2009-03-01
影响因子：
6
通讯作者：
Mau, Jeng-Leun
中科院分区：
文献类型：
--
作者：
Lee, Yu-Ling;Jian, Shao-Yu;Mau, Jeng-Leun
对真姬菇Hypsizigus marmoreus（Peck.）本研究以台湾地区成功栽培的白口蘑为研究对象，探讨白口蘑子实体与菌丝体的组成与非挥发性风味成分。两种子实体的碳水化合物、灰分和纤维含量均高于菌丝体，而脂肪和蛋白质含量低于菌丝体。总糖和多元醇含量为45.47-91.50 mg/g，总游离氨基酸含量为白色菌株子实体（122.97）>正常菌株子实体（95.94）>白色菌株菌丝体（53.20）>正常菌株菌丝体（46.87 mg/g）。两种子实体的谷氨酸单钠类成分比两种菌丝体的高3-4倍。总5 '-核苷酸含量为6.43-11.02 mg/g，其中以白色菌株子实体含量最高。两种子实体的等效鲜味浓度均高于菌丝体。真姬菇子实体具有高度浓郁的鲜味。(C)2008年，瑞士食品科学与技术协会。由爱思唯尔有限公司出版。保留所有权利。
Two strains of Hypsizigus marmoreus (Peck.) Bigelow (Tricholomataceae) are successfully cultivated and commercially available in Taiwan, and their composition and non-volatile taste components of fruit bodies and mycelia were studied. Both fruit bodies were higher than mycelia in contents of carbohydrate, ash and fiber but lower in contents of fat and protein. Total sugar and polyol contents were 45.47-91.50 mg/g and total free amino acid contents were in the descending order of white strain fruit bodies (122.97) > normal strain fruit bodies (95.94) > white strain mycelia (53.20) > normal strain mycelia (46.87 mg/g). Monosodium glutamate-like components of both fruit bodies were 3-4-fold higher than those of both mycelia. Total 5'-nucleotides contents were 6.43-11.02 mg/g with white strain fruit bodies being the highest. Equivalent umami concentrations of both fruit bodies were higher than those of mycelia, Overall, H. marmoreus fruit bodies possessed highly intense umami taste. (C) 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.