野生沙杵菇的分子鉴定和主要呈味物质分析

Molecular Identification and Main Flavor Components Analysis of Wild Shachu Mushroom

目的:明确沙杵菇生物学分类地位及其主要呈味物质。材料:采集于鄂尔多斯市准格尔旗沙漠地的野生沙杵菇。方法:采用形态学和分子鉴定,分析沙杵菇的种属关系;采用氨基酸分析仪、高效液相色谱,研究野生沙杵菇中主要呈味物质。结果:1) 根据形态学特征综合分析,初步断定野生沙杵菇为毛头鬼伞;2) 通过构建进化树和分子鉴定显示,沙漠地中野生沙杵菇与中国江西毛头鬼伞亲缘关系最为接近;3) 野生沙杵菇的呈味物质进行检测,其呈鲜呈甜氨基酸含量达1.952 g/100g,呈鲜核苷酸达0.385 mg/g,乙酸、柠檬酸含量高,可溶性糖含量为4.5%。4) 野生沙杵菇中检测到17种氨基酸,含人体必需氨基酸7种,占总氨基酸含量的49.73%。结论:确定野生沙杵菇为毛头鬼伞,其呈鲜呈甜氨基酸、呈鲜核苷酸、有机酸和可溶性糖含量丰富,是生长在西北沙漠地中一种味道鲜美的食用菌。

The wild shachu mushroom collected indesert of Jungar banner, Ordos City was used as test material. The speciesrelationship and molecular identification of Shachu mushroom were studied bymorphology and ITS sequence analysis, and the main flavor substances in wildShachu mushroom were studied by amino acid analyzer, high performance liquidchromatography and other modern detection techniques. The results showed that: 1)According to the comprehensive analysis of traditional morphologicalcharacteristics, the wild Shachu mushroom was preliminarily identified as Coprinuscomatus;2) The ITS sequence clustering of shachu mushroom, 6 species of Coprinuscomatus in southern China and 10 species of shachu mushroom with highlysimilar sequence homology on NCBI showed that shachu mushroom was identified as Coprinus comatus. 3) The results showedthat the content of amino acid was 1.952 g/100g, the content of nucleotide was0.385 mg/g, the content of acetic acid and citric acid was high, and thecontent of soluble sugar was 4.5%. 4) 17 kinds of amino acids were detected inwild shachu mushroom, including 7 kinds of essential amino acids, accountingfor 49.73% of the total amino acids. Conclusion: Wild Shachu mushroom isidentified as Coprinus comatus, and its main flavor substances are freeamino acids, flavor nucleotides, organic acids and soluble sugars.