不同培养基质对草菇营养成分及呈味物质的影响

在栽培条件一致的情况下,以5种不同培养基质栽培的草菇子实体为研究对象,测定粗蛋白、水解氨基酸、游离氨基酸、可溶性糖醇、有机酸及5′-核苷酸组成与含量,研究不同培养基质对草菇子实体营养成分及呈味物质的影响。结果表明以棉籽壳为基质栽培草菇,其粗蛋白及水解氨基酸含量及组成最优;以稻草为基质栽培草菇,其可溶性糖醇、有机酸含量最高。综合各种呈鲜成分,等鲜浓度值（equivalent umami concentration,EUC）范围为317.45-708.75g MSG/100g,其中以棉籽壳为基质栽培的草菇子实体EUC值最高,以刺芹侧耳菌渣为基质栽培的草菇EUC次之,以金针菇菌渣为基质栽培的草菇EUC (317.45±13.67)g MSG/100g]最低,约为棉籽壳样品EUC值的44.79%。因此,培养基质对草菇呈味物质的影响显著,可根据需要的呈味物质选用不同的培养基质栽培草菇。

Effects of culture substrates on nutritional and flavor components of Volvariella volvacea

The effects of different culture substrates on nutritional and flavor components of Volvariella volvacea dried fruiting bodies are investigated under identical cultivation condition. Five kinds of material, rice straw (ST), cotton waste (CW), cotton seed hull (CS), spent cultivating substrate of Flammulina velutipes (SF), and spent cultivating substrate of Pleurotus eryngii (SP), were used as experimental substrate. Nutrient component detected includes crude protein and hydrolytic amino acid, and taste substance detected includes soluble sugar, organic acid, free amino acid and umami 5′-nucleotides. The results showed that the content and composition of crude protein and hydrolyzed amino acid were superior, using CS as cultivating substrate. The highest content of soluble sugar alcohol and organic acid occurred in fruiting bodies cultivated with ST substrate. Equivalent umami concentration (EUC) value of fruiting bodies cultivated in five kinds of substrate ranged from 317.45 to 708.75g MSG/100g. The highest EUC value occurred in fruiting bodies cultivated with CS substrate; EUC value of fruiting bodies cultivated with SP substrate took second place, while the EUC value of fruiting bodies cultivated with SF substrate was the lowest (317.45±13.67)g MSG/100g], about 44.79% of those cultivated with CS substrate. Our results indicated that cultivating substrate had a great effect on the flavor component of Volvariella volvacea.