7种大宗食用菌的呈味物质分析及鲜味评价

Analysis of flavor components and evaluation on umami of seven kinds of edible fungi

为了进一步开发食用菌的营养价值,测定了7种大宗食用菌的营养成分,并且对其呈味物质进行了分析和比较。根据分析得到游离氨基酸以及呈味核苷酸的含量,并依据公式计算味道强度值和味精当量,以此来对7种食用菌的鲜味进行评价。结果表明,7种食用菌蛋白质含量均较高,脂肪含量低,氨基酸总量在15.07%~39.2%之间,且必需氨基酸含量丰富,种类齐全。7种食用菌的味精当量在(18.64~37.16)g MSG/100 g之间,对应的味道强度值均远大于1。香菇、金针菇和草菇的味精当量最大,分别为37.16、31.81、29.30 g MSG/100 g,故这3种食用菌的鲜味度最高,可以作为开发调味品的原料。

In order to further develop the nutritional value of edible fungi, the nutrient component and tasty substance of seven kinds of edible fungi were analyzed and compared. The contents of free amino acids and flavor nucleotides were obtained in the analysis. The taste activity value（TAV） and equivalent umami concentration（EUC） were calculated by the formula to evaluate the flavor of seven kinds of edible fungi. The results showed that the protein contents of the seven kinds of edible fungi were relative high and the contents of fat were low. The total amino acid was 15.07%~39.2%. The kinds and contents of essential amino acid were rich and high. The EUC value of seven kinds of edible fungi was（18.64~37.16）g MSG/100 g and TAV was far greater than 1. The EUC values of Lentinula edodes, Flammulina velutipes and Volvariella volvacea were 37.16, 31.81, 29.3 g MSG/100 g, respectively. According to our analysis, the umami of these three mushrooms were better, and these could be developed to a condiment as the raw materials.