摘要
雪玉松茸是珊瑚状猴头菌的一个新品种。采用多种技术对其子实体干品的常规营养物质、挥发性呈味物质和非挥发性呈味物质进行测定,利用氨基酸评分(AAS)、化学评分(CS)、必需氨基酸指数(EAAI)和等鲜浓度(EUC)等评价方法,对其营养和风味进行评价。结果表明:雪玉松茸的EAAI为106.45(AAS)和84.12(CS)。主要挥发性成分是酸、醇、酯、烷烃等,其中不饱和脂肪酸占挥发性成分的30.36%;主要非挥发性成分是MSG和5'-IMP,等鲜浓度EUC值为7.46 g/100 g。因此,雪玉松茸是一种营养丰富和风味尚好的食用菌,极具开发价值。
Using a variety of techniques on the fruiting bodies of a new kind of coralloid hericium to do routine nutrients, volatile products of flavor substances and non-volatile flavoring substances were measured, using the amino acid score（AAS）, chemical score（CS）, essential amino acid index（EAAI） and equivalent umami concentration（EUC） and other evaluation methods, evaluate the nutrition and flavor. The results show that： the new kind of coralloid hericium EAAI was 106.45（AAS） and 84.12（CS）. The main volatile components are acid,alcohol, ester, hydrocarbon. Unsaturated fatty acids accounted for 30.36 % among volatile components. Non-volatile components is MSG and 5 ＇- IMP, EUC value is 7.46 g/100 g; therefore. So the new kind of coralloid hericium is a kind of rich nutrition and flavor good edible fungi and has vast prospects for developing.
出处
《食品研究与开发》
CAS
北大核心
2014年第20期8-12,共5页
Food Research and Development
关键词
雪玉松茸
营养
风味
评价
Snow Jade Matsutake（a new kind of Hericium coralloides）
nutrition
flavor
evaluation
