基于游离氨基酸的组分及特征比较四种食用菌与四种果蔬的营养与风味特征

段静怡, 李自燕, 李建, 宋寒冰, 傅俊生, 谢宝贵, 朱坚, 陶永新

Comparison of nutritional and flavor characteristics between four edible fungi and four fruits and vegetables based on components and characteristics of free amino acids

DUAN Jing-Yi, LI Zi-Yan, LI Jian, SONG Han-Bing, FU Jun-Sheng, XIE Bao-Gui, ZHU Jian, TAO Yong-Xin

表3 八种供试样品呈味氨基酸含量

Table 3 Flavored amino acid content in eight test samples

呈味氨基酸 Amino acids (mg/g) 金针菇 斑玉蕈 香菇 双孢蘑菇 胡萝卜 番茄 苹果 香蕉 Flammulina filiformis Hypsizygus marmoreus Lentinula edodes Agaricus bisporus Daucus carota Solanum lycopersicum Malus domestica Musa acuminata 鲜味氨基酸 Umami amino acids 63.86 54.24 103.02 104.1 27.29 15.41 69.63 13.77 甜味氨基酸 Sweet amino acids 21.84 20.16 28.92 25.98 5.24 3.47 6.75 6.02 芳香族氨基酸 Aromatic amino acids 24.36 11.8 10.17 5.46 2.45 1.08 4.92 3.09 苦味氨基酸 Bitterness amino acids 67.76 53.41 66.11 33.43 8.9 2.8 5.88 53.56 总含量 Total content 177.82 139.61 208.22 168.97 43.88 22.76 87.18 76.44