常见食用菌营养成分及风味物质分析.pdf

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）：441448.doi:10.13386/j.issn1002-0306.2022110173LI Na,L Shuang,DONG Jianguo,et al.Analysis of Nutritional Components and Volatile Flavor Compounds in Common EdibleFungiJ.Science and Technology of Food Industry,2023,44(18):441448.(in Chinese with English abstract).doi:10.13386/j.issn1002-0306.2022110173 营养与保健 常见食用菌营养成分及风味物质分析常见食用菌营养成分及风味物质分析李娜1,2，吕爽2，董建国2，李红波2，张颖3，徐丹2，吴跃1,*，莫海珍2,*（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）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6.713.77 g/100 g、灰分含量为 2.2410.9 g/100 g、脂肪含量为 0.32.92 g/100 g、总糖含量为 2.1110.5 g/100 g。粗蛋白含量在 7.8835.87 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。关键词：食用菌，营养成分，氨基酸组成，挥发性风味物质本文网刊:中图分类号：TS201.4 文献标识码：A 文章编号：10020306（2023）18044108DOI:10.13386/j.issn1002-0306.2022110173AnalysisofNutritionalComponentsandVolatileFlavorCompoundsinCommonEdibleFungiLINa1,2，LShuang2，DONGJianguo2，LIHongbo2，ZHANGYing3，XUDan2，WUYue1,*，MOHaizhen2,*（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,Xian 710021,China；3.Shuanghe Sub District Office of Zhecheng,Shangqiu 476000,China）Abstract：Edible fungi were rich in nutrients and were potential sources of high-quality protein.In this study,nutritionalcomponents such as moisture,ash,protein,total sugar and L-ergothione in 18 kinds of edible fungi were analyzed,andheadspace solid phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS)wereused 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 watercontent 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 收稿日期：20221116 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）。作者简介：李娜（1986），女，博士研究生，研究方向：食用菌活性物质挖掘，E-mail：L。*通信作者：吴跃（1983），女，博士，教授，研究方向：食源性活性物质挖掘，E-mail：。莫海珍（1972），女，博士，教授，研究方向：食用菌绿色加工，E-mail：。第 44 卷 第 18 期食品工业科技Vol.44 No.182023 年 9 月Science and Technology of Food IndustrySep.2023 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 from7.88 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 nosignificant difference in the content of other nutrients.The amino acids were rich and contained 8 kinds of essential aminoacids necessary for human body.Principal component analysis showed that the amino acid composition ratio of Lentinulaedodes,Auricularia heimuer,Grifola frondosa,Volvariella volvacea,and Flammulina velutipes was most similar to that ofegg,but significantly different from that of meat,soybeans and wheat.The results of high performance liquidchromatography showed that Lentinula edodes was rich in ergothioneine,and the content was up to 336 mg/kg.Theergothioneine content of edible fungi such as Grifola frondosa,Morchella,Agaricus bisporus and Coprinus comatus werealso 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 lucidummycelium was rich in hexal,methylnonylketone,trans-2-octenal,2-n-amylfuran,2,4-nononadienal and other volatilecompounds,which were significantly different from the other 17 samples.The flavor substances of the fermentation brothof 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 butylatedhydroxytoluene,methyl benzoate and other unique substances.This study provides data basis for the development of highvalue edible fungi by analyzing the nutritional components and flavor substances of common edible fungi.Keywords：edible fungi；nutrient content；amino acid composition；volatile flavor compounds 食用菌是一类子实体硕大、可食用的“蕈菌”类真菌的总称，品种多样。我国是世界上认识和利用食用菌最早的国家，也是世界上最早栽培食用菌的国家。我国食用菌资源十分丰富，年产量占世界总产量的 70%左右1。食用菌含有丰富的蛋白质、膳食纤维、维生素和矿物质等营养物质，热量和脂肪含量较低24，具有极高的营养价值和药用价值，此外，其味道鲜美、风味独特，备受广大消费者的关注和青睐。食用菌蛋白质含量丰富，通常在 20%45%（干重），远高于小麦、玉米、大米等粮食作物，且含有完整的必需氨基酸，是优质蛋白的良好来源5。研究表明食用菌带来的饱腹感比肉更大6，因此被素食主义者广泛用作蛋白质的补充剂。食用菌含有天冬氨酸