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

为科学评价食用菌与果蔬两类食材的营养特征与口感风味,本研究选取4种常见食用菌（金针菇、斑玉蕈、香菇、双孢蘑菇）和4种常见果蔬（苹果、香蕉、胡萝卜、番茄）,采用氨基酸自动分析仪测定其游离氨基酸,系统比较了两类食材的游离氨基酸组分比例及呈味特征。主成分和聚类分析表明 4种食用菌和4种果蔬显著分为两类,食用菌类游离氨基酸总量平均是果蔬类的3倍以上,4种食用菌中各游离氨基酸的比例均衡。4种食用菌的必需氨基酸/(必需氨基酸+非必需氨基酸)在40%左右,必需氨基酸/非必需氨基酸接近或大于60%,均接近理想值。4种食用菌所含的呈味氨基酸（鲜味、甜味、芳香族、苦味）均是4种果蔬的2倍以上,TAV值最显著的是：谷氨酸、苯丙氨酸、甘氨酸、苏氨酸、组氨酸、赖氨酸、缬氨酸、精氨酸和丙氨酸。这些氨基酸分属在五大氨基酸家族,在食用菌与果蔬中代谢途径相同;只有赖氨酸在二者中的合成途径不同。结果表明供试的食用菌比果蔬有优质的氨基酸比例和丰富的呈味组分,此差异体现在众多氨基酸的代谢层面,而非个别氨基酸导致。

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

The nutritional characteristics and taste and flavor of some edible fungi, fruits and vegetables were scientifically evaluated and compared. Four common edible fungi Flammulina filiformis, Hypsizygus marmoreus, Lentinula edodes and Agaricus bisporus, and four common fruits and vegetables Malus domestica, Musa acuminata, Daucus carota and Solanum lycopersicum were used as test materials. The free amino acids were measured by an automatic amino acid analyzer, and the ratios of free amino acid components and taste characteristics of these eatables were systematically compared. Principal component and cluster analysis showed that the four edible fungi, and four fruits and vegetables were significantly divided into two categories. The total quantity of free amino acids in edible fungi was on an average more than three times that in fruits and vegetables. Each free amino acid in the four edible fungi was proportionally balanced. The percentage of essential amino acids/(essential amino acids + non-essential amino acids) of the four edible fungi was around 40%, and that of the essential amino acids/non-essential amino acids was close to or over 60%, approaching the ideal value. The taste amino acids, umami amino acids, sweetness amino acids, aromatic amino acids and bitterness amino acids, of the four edible fungi were more than twice those of the four fruits and vegetables. The most significant TAV values appeared in glutamic acid, phenylalanine, glycine, threonine, histidine, lysine, valine, arginine and alanine. These amino acids belonged to five major amino acid families, and their metabolic pathways were the same in edible fungi and fruits and vegetables, with the exception of lysine. The results showed that the tested edible fungi had higher quality amino acid ratios and richer flavor components than fruits and vegetables. This difference was overall reflected in the metabolism of many amino acids rather than individual amino acids.