| 中国食用菌产业发展现状, 机遇和挑战——走中国特色菇业发展之路, 实现食用菌产业强国之梦 |
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| 引用本文： | 李娜，吕爽，董建国，等. 常见食用菌营养成分及风味物质分析[J]. 食品工业科技，2023，44（18）：441−448. doi: 10.13386/j.issn1002-0306.2022110173. |
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| 作者姓名： | 李娜 吕爽 董建国 李红波 张颖 徐丹 吴跃 莫海珍 |
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| 作者单位： | 1.中南林业科技大学食品科学与工程学院，湖南长沙 410004;2.陕西科技大学食品科学与工程学院，陕西西安 710021;3.河南商丘柘城双河街道办事处，河南商丘 476000 |
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| 基金项目： | 国家重点研发计划（2021YFD1600403）；陕西省重点研发计划（2023-YBNY-162）。 |
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| 摘 要： | 食用菌营养丰富，是优质蛋白质的潜在来源。本研究以18个常见食用菌品种为研究对象，分析了食用菌中的水分、灰分、蛋白、总糖和L-麦角硫因等营养成分，并采用顶空固相微萃取结合气相色谱-质谱联用法（HS-SPME-GC-MS）分析了其中6种食用菌子实体、菌丝体及发酵液的风味物质。结果表明，18种食用菌水分含量为6.7~13.77 g/100 g、灰分含量为2.24~10.9 g/100 g、脂肪含量为0.3~2.92 g/100 g、总糖含量为2.11~10.5 g/100 g。粗蛋白含量在7.88~35.87 g/100 g之间，其中双孢菇的蛋白质含量高达35.87 g/100 g。氨基酸种类齐全、含量丰富且含有人体必需的8种必需氨基酸。主成分分析表明香菇、黑木耳、灰树花、草菇和金针菇等食用菌的氨基酸组成比例与鸡蛋最相似，但与肉类、大豆和小麦等氨基酸组成相差较大。高效液相色谱结果表明香菇中富含麦角硫因，含量高达336 mg/kg，且灰树花、羊肚菌、双孢菇和鸡腿菇的麦角硫因含量也高于100 mg/kg。HS-SPME-GC-MS在6种食用菌中共鉴定出34种主要挥发性化合物，包括醛类、酮类、酯类、醇类、酚类、醚类、烷烃类和杂环化合物。灵芝菌丝体富含己醛、甲基壬基甲酮、反-2-辛烯醛、2-正戊基呋喃、2,4-壬二烯醛等成分，与其他17种样品有明显差异；6种食用菌发酵液的风味物质相似，均具有庚酸乙酯、18-冠醚-6等特有风味物质；而灵芝、鸡腿菇子实体以及杏鲍菇菌丝具有2,6-二叔丁基对甲酚、苯甲酸甲酯等特有风味。本研究通过分析常见食用菌的营养成分及风味物质，为食用菌的高值化开发提供了数据基础。
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| 关 键 词： | 食用菌 营养成分 氨基酸组成 挥发性风味物质 |
| 收稿时间： | 2022-11-16 |
The status,opportunities and challenges of edible fungi industry in China: Develop with Chinese characteristics,realize the dream of powerful mushroom industrial country |
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| LI Na, LÜ Shuang, DONG Jianguo, et al. Analysis of Nutritional Components and Volatile Flavor Compounds in Common Edible Fungi[J]. Science and Technology of Food Industry, 2023, 44(18): 441−448. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110173. |
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| Authors: | LI Na LÜ Shuang DONG Jianguo LI Hongbo ZHANG Ying XU Dan WU Yue MO Haizhen |
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| Affiliation: | 1.College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China;2.School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China;3.Shuanghe Sub District Office of Zhecheng, Shangqiu 476000, China |
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| Abstract: | Edible fungi were rich in nutrients and were potential sources of high-quality protein. In this study, nutritional components such as moisture, ash, protein, total sugar and L-ergothione in 18 kinds of edible fungi were analyzed, and headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to analyze the fruit-body, mycelium and fermentation broth of 6 edible fungi (Lentinula edodes, Agaricus bisporus, Coprinus comatus, Pleurotus eryngii, Auricularia heimuer and Ganoderma lucidum). The results showed that the water content of 18 edible fungi ranged from 6.7 to 13.77 g/100 g, ash content from 2.24 to 10.9 g/100 g, fat content from 0.3 to 2.92 g/100 g and total sugar content from 2.11 to 10.5 g/100 g. The crude protein content of 18 edible fungi ranged from 7.88 to 35.87 g/100 g, among which the protein content of Agaricus bisporus was as high as 35.87 g/100 g. There was no significant difference in the content of other nutrients. The amino acids were rich and contained 8 kinds of essential amino acids necessary for human body. Principal component analysis showed that the amino acid composition ratio of Lentinula edodes, Auricularia heimuer, Grifola frondosa, Volvariella volvacea, and Flammulina velutipes was most similar to that of egg, but significantly different from that of meat, soybeans and wheat. The results of high performance liquid chromatography showed that Lentinula edodes was rich in ergothioneine, and the content was up to 336 mg/kg. The ergothioneine content of edible fungi such as Grifola frondosa, Morchella, Agaricus bisporus and Coprinus comatus were also higher than 100 mg/kg. A total of 34 volatile compounds, including aldehydes, ketones, esters, alcohols, phenols, ethers, alkanes and heterocyclic compounds, were identified by HS-SPME-GC-MS in 6 edible fungi. Ganoderma lucidum mycelium was rich in hexal, methylnonylketone, trans-2-octenal, 2-n-amylfuran, 2,4-nononadienal and other volatile compounds, which were significantly different from the other 17 samples. The flavor substances of the fermentation broth of the six edible fungi were similar, and all of them had special flavor substances such as ethyl heptanate and 18-crown-6. Pleurotus eryngii mycelium and the fruiting bodies of Ganoderma lucidum and Coprinus comatus contained butylated hydroxytoluene, methyl benzoate and other unique substances. This study provides data basis for the development of high value edible fungi by analyzing the nutritional components and flavor substances of common edible fungi. |
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| Keywords: | edible fungi nutrient content amino acid composition volatile flavor compounds |
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