不同生态环境对羊肚菌非挥发性呈味物质的影响

本文对不同生态环境下(包括平原、高原、丘陵、山区)羊肚菌样品的非挥发性呈味物质(5'-核苷酸、呈味氨基酸、可溶性糖、糖醇、有机酸)进行了分析,并通过主成分和聚类分析对其进行区分和聚类。结果表明,不同生态环境羊肚菌样品中检测到8种可溶性糖、1种糖醇及8种有机酸,种类丰富,含量不同,不存在一定规律性;5'-核苷酸种类齐全,鲜味氨基酸含量丰富,等鲜浓度处于第二水平(100 g MSG/100 g < EUC < 1000 g MSG/100 g),鲜味明显;通过主成分和聚类分析将样品分为2种类群,相似生境驯化栽培样品聚为1类。川西高原样品CX₁、CX₂、CX₃和丘陵地区样品QL₁₀、QL₁₁、QL₁₂分别聚为1类,成都平原和川东山区样品PY₇、PY₈、CD₄、CD₅、CD₆、PY₉较为相似,聚为1类。该研究结果可为不同产区样品驯化栽培、样品采集提供理论依据,从而指导后期生产加工。

Effects of Different Ecological Environments on Non-Volatile Taste Components of Morchella importuna

The non-volatile taste components of Morchella importuna under the different ecological environments were studied in this paper,including 5'-nucleotides,flavored amino acid,soluble sugar,sugar alcohol,organic acids. The principal component analysis and cluster analysis were used to determine and aggregate these non-volatile taste components. The results showed that the content of non-volatile taste components under the different ecological environments varied,and there were no regularity. 8 kind of soluble sugars,1 kind of sugar alcohol and 8 kind of organic acids were detected,which were rich in variety and delicious in taste. Because of a full range of 5'-nucleotide and rich content in umami amino acid,the equivalent umami concentration at the second level(100 g MSG/100 g1,CX₂,CX₃ and QL₁₀,QL₁₁,QL₁₂ samples from Western Sichuan Plateau and hilly areas were grouped into one category respectively,while PY₇,PY₈,CD₄,CD₅,CD₆,PY₉ samples from Chengdu Plain and Eastern Sichuan mountain area were similar,which were grouped into one category.The research results could provide theoretical basis for domestication cultivation and sample collection,thus guiding production and processing.