摘要
为研究人工培育与野生黑牛肝菌氨基酸差异,利用氨基酸自动分析仪分别对不同产地野生黑牛肝菌与人工培育牛肝菌进行比较。结果表明,牛肝菌氨基酸含量最高的为Glu和Asp,野生黑牛肝菌各种氨基酸含量均高于人工培育牛肝菌,且Asp,Ala,Cys,Lys,Arg,氨基酸总量(TAA)和非必需氨基酸(NEAA)显著高于人工黑牛肝菌。聚类分析可将人工培育与野生黑牛肝菌进行分类。氨基酸呈味分析表明,牛肝菌中鲜味、甜味、苦味味道强度(TAV)值较大的氨基酸分别为谷氨酸、丙氨酸、组氨酸,除组氨酸外,野生黑牛肝菌TAV值是人工培育牛肝菌的2倍。人工培育牛肝菌需要增加鲜味、甜味氨基酸的含量,从而增加其味道强度。
In order to study the amino acid differences between cultivated and wild Boletus aereus, use automatic amino acid analyzer compare cultivated Boletus aereus amino acid content and composition with wild Boletus aereus. Results show that the high content amino acids of Boletus aereus are Glu and ASP, respectively, various amino acid contents in wild Boletus aereus are higher than cultivated, and Asp, Ala, Cys, Lys, Arg, total amino acids （TAA） and non-essential amino acids （NEAA） are significantly higher than cultivated Boletus aereus. They can be discriminated by clustering analysis. Amino acid flavor analysis show that Glu, Ala and His have the hihtest taste active values （TAV） for umami, sweet and bitter taste in Boletus aereus flavor, respectively. Wild Boletus aereus TAV is two times of cultivated, except His, So, the cultivated Boletus aereus need to increase the content of flavor and sweet amino acids, as to increase taste active values.
出处
《农产品加工（下）》
2015年第11期44-46,49,共4页
Farm Products Processing
关键词
黑牛肝菌
氨基酸
呈味分析
Boletus aereus
amino acid
taste analysis
