人工栽培和野生羊肚菌游离氨基酸主成分分析及综合评价

采用氨基酸自动分析仪对云南、四川、吉林、甘肃的人工栽培和野生羊肚菌游离氨基酸(free aminoacids,FAAs)的组成及含量进行测定,通过滋味活性值(taste active value,TAV)比较其呈味特性,主成分分析法及聚类分析法进行综合评价.结果表明:野生羊肚菌中FAAs含量丰富,含18种氨基酸,总含量...

Principal Component Analysis for Comprehensive Evaluation of Free Amino Acids in Cultivated and Wild Morchella

The composition and content of free amino acids (FAAs) in cultivated and wild Morchella collected from Yunnan, Sichuan, Jilin and Gansu provinces were detected using an automatic amino acid analyzer, and their taste characteristics were evaluated by taste activity value (TAV). Additionally, comprehensive evaluation was conducted by principal component analysis (PCA) and cluster analysis. The results showed that wild Morchella contained abundant FAAs, with total contents of 18 FAAs ranging from 29.04 to 35.48 mg/g. Neither Trp nor Pro was detected in cultivated Morchella, and the total FAA content of cultivated Morchella greatly varied obviously among the samples from different provinces, ranging from 20.77 to 43.07 mg/g. The total FAA content of wild Morchella was generally higher than that of cultivated Morchella from the same provinces, and thus the former could taste better than the latter. The contents of sweet, bitter and aromatic amino acids in cultivated Morchella from Jilin were relatively high. Glu had the greatest effects on the umami taste of Mochella. The TAV of wild and cultivated Morchella were in the range of 13.75–17.79, and 5.28–11.02, respectively. Wild Morchella from Yunnan had the highest content of umami amino acids. Arg had the highest TAV of the bitter amino acids. The content of bitter amino acids in wild Morchella was lower than that in cultivated Morchella. In conclusion, wild Morchella has a strong umami taste, and cultivated Morchella from Jilin has the best nutritional quality in terms of amino acids.