摘要
采用气相色谱-质谱法比较分析松茸子实体和液体发酵菌丝体的脂肪酸、氨基酸、芳香物质。结果表明:松茸子实体和发酵菌丝体均含有真菌所常见的棕榈酸、硬脂酸、亚油酸、油酸成分;二者氨基酸种类相同,但发酵菌丝体中Glu、Asp、Gly、Ala、Lys含量高于子实体;均具有松茸独特香气的主要成分苯乙醛、苯甲醛、2-葵烯醛以及八碳类化合物,是建立松茸质量评价标准的重要参考。综上,松茸发酵菌丝体是工业化开发利用松茸的新资源。
Fatty acids,amino acids,and aromatic compounds from fruit bodies and cultured mycelia of Tricholoma matsutake were analyzed by gas chromatography-mass spectrometry（GC-MS）.Both materials contained common fatty acids such as palmitic acid,stearic acid,linoleic acid and oleic acid and had the same amino acid composition,but the contents of Asp,Glu,Gly,Ala and Lys of the cultured mycelia were higher than those of the fruit bodies.The unique aroma components in T.matsutake were phenylacetaldehyde,benzaldehyde,2-decenal and C8 compounds,and could provide critical references for quality evaluation criteria of Tricholoma matsutake.Collectively,the above results suggest that cultured mycelia of Tricholoma matsutake are a new T.matsutake resource that has a great potential for industrial development and utilization.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第22期221-224,共4页
Food Science
基金
吉林省科技发展计划项目(21200253)
关键词
脂肪酸
氨基酸
芳香物质
气相色谱-质谱法
fatty acid
amino acid
flavor
gas chromatography-mass spectrometry（GC-MS）
作者简介
李长田（1970-），男，副教授，博士，研究方向为菌物学。E-mail：changtianli@126．com
通信作者：李玉（1944-），男，教授，博士，研究方向为菌物学。E-mail：yuli966@126．com
