环境和生长阶段对羊肚菌氨基酸的呈味影响

Effects of Environmental and Different Growth Stages on Free Amino Acid Taste Contribution of Morels

摘要:

采用氨基酸自动分析仪进行羊肚菌游离氨基酸的测定，通过味道强度值(Taste Activity Value，TAV)分析人工培育羊肚菌与野生羊肚菌游离氨基酸的呈味差异及不同生长阶段呈味特性。结果表明：羊肚菌中含量最高的氨基酸为谷氨酸，不同产地羊肚菌游离氨基酸差异不显著。人工培育羊肚菌与野生羊肚菌相比，缺少天冬氨酸、多出苦味氨基酸赖氨酸的呈味作用，鲜味氨基酸味道强度值小于野生羊肚菌。谷氨酸、丙氨酸、组氨酸分别是鲜味、甜味和苦味氨基酸中TAV值最高的氨基酸。羊肚菌游离氨基酸随生长阶段含量增加，生长初期、中期和后期分别为7.31、12.16、18.88mg/g，对滋味有直接贡献的氨基酸种类分别为4种、5种、6种，从生长中期开始，缬氨酸、赖氨酸出现呈味作用，苦味氨基酸呈味增强。呈味氨基酸TAV值均随生长发育而增高。

Abstract:

The free amino acid in morels was detected by automatic analyzer and the Taste Activity Value (TAV) was calculated to analyze free amino acid taste composition difference and taste characteristics in artificial cultivation and wild at different growth. The results indicated that the highest concentration of amino acids in the morels was glutamate, and there was no significant difference in free amino acids of morels from different origins. Compared with wild morels, artificial cultivation morels taste amino acids lack of aspartic acid, increased bitter amino acid of lysine, and TAV of umami aminoacids was less than wild morels. Glutamic acid, alanine, and histidine have the highest TAV in umami, sweet and bitter amino acids, respectively. Total free amino acids increased with the growth stage, and growth of early, metaphase and late stages were 7.31, 12.16 and 18.88 mg/g, respectively. Each stage has 4, 5 and 6 kinds of amino acids which have taste contribution, respectively. The taste effect of bitter amino acids enhanced from growth metaphase, which valine and lysine showed taste contribution .Both amino acids TAV values were gradually increase with the growth stages.