猪肚菌不同部位的营养评价及风味特征分析

doi:10.3785/j.issn.1008-9209.2021.05.111

浙江大学学报（农业与生命科学版）

2021, Vol. 47

Issue (6): 743-756 DOI: 10.3785/j.issn.1008-9209.2021.05.111

研究论文

猪肚菌不同部位的营养评价及风味特征分析

杜佳馨(

),席嘉佩,方东路,孙海斓,胡秋辉,赵立艳(

)

南京农业大学食品科技学院，农业农村部食用菌加工重点实验室，南京 210095

Nutritional evaluation and flavor characteristic analysis of different parts of Clitocybe maxima

Jiaxin DU(

),Jiapei XI,Donglu FANG,Hailan SUN,Qiuhui HU,Liyan ZHAO(

)

Key Laboratory of Edible Mushroom Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

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摘要：

猪肚菌（Clitocybe maxima）是一种风味独特的珍贵高温食用菌。本实验以新鲜猪肚菌为原料，通过对基本营养成分及矿物质含量的检测，探究并评价猪肚菌的菌伞、菌柄和菌根部位的食用价值。基于电子舌、电子鼻和气相色谱-离子迁移谱（gas chromatography-ion mobility spectroscopy, GC-IMS）评价猪肚菌不同部位的滋味和气味差异，为猪肚菌风味研究提供实验与理论支撑。结果表明：猪肚菌菌伞的水分、脂肪、蛋白质含量较高，菌柄总糖含量最多，菌伞的氨基酸组成最符合联合国粮农组织/世界卫生组织规定的理想蛋白标准，且蛋氨酸仅存在于菌伞中；同时，猪肚菌中富含钠（Na）、钾（K）、钙（Ca）、镁（Mg）、铁（Fe）、锌（Zn）等元素，且不同部位的元素含量不同。电子舌结果显示猪肚菌各部位的苦味成分含量均较高。通过线性判别分析（linear discriminant analysis, LDA）对电子鼻分析的结果进行降维处理后发现，猪肚菌不同部位的气味特征可以被清晰地区分。通过GC-IMS检出的84种挥发性风味物质中，醇类、醛类和酮类化合物对猪肚菌不同部位的风味轮廓有较明显的影响，其中1-辛烯-3-醇（单体、二聚体）、1，3-辛二烯（二聚体）、3-甲硫基丙醛（单体、二聚体）是导致猪肚菌不同部位风味轮廓产生差异的重要挥发性物质，3-甲硫基丙醛的单体和二聚体是菌伞的特征风味化合物。

关键词： 猪肚菌; 营养与风味; 气相色谱-离子迁移谱; 线性判别分析; 电子鼻; 电子舌

Abstract:

Clitocybe maxima is a rare and high-temperature edible fungus with a unique flavor. In this experiment, the edible value of the pileus, stipe and mycorrhiza of the fresh C. maxima was explored and evaluated through the detections of basic nutrients and mineral contents. The taste and odor differences of different parts of C. maxima were evaluated by electronic tongue, electronic nose and gas chromatography-ion mobility spectroscopy (GC-IMS), aiming to provide a theoretical basis for flavor research of C. maxima. The results showed that the moisture, fat and protein contents were higher in the pileus and the content of total sugar in the stipe was the highest. The amino acid compositions in the pileus were in line with the Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) ideal protein standard, and methionine only existed in the pileus. At the same time, the C. maxima was rich in sodium (Na), potassium (K), calcium (Ca), magnesium (Mg), ferrum (Fe), zinc (Zn) and so on, and the element contents in different parts were different. The results of electronic tongue detection showed that the contents of bitter components in all parts of C. maxima were high. By using linear discriminant analysis (LDA) to reduce the dimensions of the electronic nose analysis results, it was found that the odor characteristics in different parts of C. maxima could be clearly distinguished. Among the 84 volatile flavor substances detected by GC-IMS, alcohols, aldehydes and ketones had significant effects on the flavor profiles of different parts of C. maxima. The contents of 1-octene-3-ol (monomer and dimer), 1,3-octadiene (dimer) and 3-methylthiopropanal (monomer and dimer) were important volatile substances that produced different flavor profiles in different parts of C. maxima, and the monomer and dimer of 3-methylthiopropanal were the characteristic flavor compounds in pileus.

Key words: Clitocybe maxima nutrition and flavor gas chromatography-ion mobility spectroscopy (GC-IMS) linear discriminant analysis (LDA) electronic nose electronic tongue

收稿日期: 2021-05-11 出版日期: 2021-12-25

CLC:

S 646.9

基金资助: 国家现代农业产业技术体系建设专项(CARS-20)

通讯作者: 赵立艳 E-mail: 2021108070@stu.njau.edu.cn;zhlychen@njau.edu.cn

作者简介: 杜佳馨（https://orcid.org/0000-0002-0605-3635），E-mail：2021108070@stu.njau.edu.cn

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引用本文:

杜佳馨,席嘉佩,方东路,孙海斓,胡秋辉,赵立艳. 猪肚菌不同部位的营养评价及风味特征分析[J]. 浙江大学学报（农业与生命科学版）, 2021, 47(6): 743-756.

Jiaxin DU,Jiapei XI,Donglu FANG,Hailan SUN,Qiuhui HU,Liyan ZHAO. Nutritional evaluation and flavor characteristic analysis of different parts of Clitocybe maxima. Journal of Zhejiang University (Agriculture and Life Sciences), 2021, 47(6): 743-756.

链接本文:

http://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2021.05.111 或 http://www.zjujournals.com/agr/CN/Y2021/V47/I6/743

表1 微波消解仪操作步骤

表2 电感耦合等离子体质谱仪操作条件

表3 PEN3电子鼻传感器性能描述

表4 新鲜猪肚菌不同部位的营养成分 (%)

表5 新鲜猪肚菌不同部位矿质元素含量 (mg/kg)

表6 猪肚菌不同部位酸水解氨基酸分析结果（以干质量计） (mg/g)

表7 新鲜猪肚菌不同部位蛋白质中的必需氨基酸组成 (%)

图1 新鲜猪肚菌菌伞、菌柄、菌根的电子鼻响应值雷达图

图2 基于电子鼻的猪肚菌菌伞、菌柄、菌根的整体风味分析A.主成分分析；B.线性判别分析。

图3 基于电子舌的新鲜猪肚菌菌伞、菌柄、菌根的整体滋味轮廓分析

图4 新鲜猪肚菌菌伞、菌柄、菌根中呈味氨基酸含量分析短栅上不同小写字母表示相同部位的不同呈味氨基酸之间在 P＜0.05水平差异有统计学意义；短栅上不同大写字母表示相同呈味氨基酸在不同部位间在P＜0.05水平差异有统计学意义。

图5 新鲜猪肚菌菌伞、菌柄、菌根特征风味的GC-IMS二维谱图A.原始谱图；B. 差异对比谱图。

图6 基于GC-IMS的猪肚菌不同部位样品中挥发性物质的指纹图谱A～F分别代表醇类、醛类、酮类、烯烃类、酯类和其他类化合物。D：二聚体；M：单体。

图7 基于GC-IMS的猪肚菌不同部位样品中挥发性物质的分布短栅上不同小写字母表示相同化合物在不同部位间在P＜0.05水平差异有统计学意义；短栅上不同大写字母表示不同化合物在相同部位间在P＜0.05水平差异有统计学意义。

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