Page 90 - 201812

第 35 卷第 12 期 精 细 化 工 Vol.35, No.12
2018 年 12 月 FINE CHEMICALS Dec. 2018

香料与香精
环境和生长阶段对羊肚菌氨基酸的呈味影响

刘兴勇 1,2 ，林 涛 1,3 ，尹本林 1,2 ，杜丽娟 1,2 ，刘宏程 1,3 ，汪禄祥 1,2*

（1. 云南省农业科学院 质量标准与检测技术研究所，云南 昆明 650223；2. 农业部农产品质量监督检
验测试中心，云南 昆明 650223；3. 农业部农产品质量安全风险评估实验室 云南 昆明 650223）

摘要：采用氨基酸自动分析仪进行羊肚菌游离氨基酸的测定，通过味道强度值（Taste Activity Value，TAV）分
析人工培育羊肚菌与野生羊肚菌游离氨基酸的呈味差异及不同生长阶段呈味特性。结果表明：羊肚菌中含量最
高的氨基酸为谷氨酸，不同产地羊肚菌游离氨基酸差异不显著。人工培育羊肚菌与野生羊肚菌相比，缺少天冬
氨酸、多出苦味氨基酸赖氨酸的呈味作用，鲜味氨基酸味道强度值小于野生羊肚菌。谷氨酸、丙氨酸、组氨酸
分别是鲜味、甜味和苦味氨基酸中 TAV 最高的氨基酸。羊肚菌游离氨基酸随生长阶段含量增加，生长初期、中
期和后期分别为 7.31、12.16、18.88 mg/g，对滋味有直接贡献的氨基酸种类分别为 4、5、6 种，从生长中期开
始，缬氨酸、赖氨酸出现呈味作用，苦味氨基酸呈味增强。呈味氨基酸 TAV 均随生长发育而增高。
关键词：羊肚菌；生长阶段；游离氨基酸；味道强度值；香料与香精
中图分类号：TQ 207.3 文献标识码：A 文章编号：1003-5214 (2018) 12-2058-07

Effects of Environment and Different Growth Stages on
Free Amino Acid Taste Contribution of Morels

1,2
1,2
1,2
1,3
LIU Xing-yong , LIN Tao , YIN Ben-lin , DU Li-juan ,
1,3
LIU Hong-cheng , WANG Lu-xiang 1,2*
（1. Institute of Agriculture Quality Standards & Testing Technique, Yunnan Academy of Agricultural Science, Kunming
650223 Yunnan, China; 2. Supervision & Testing Center for Farm Products Quality, Ministry of Agriculture, Kunming 650223
Yunnan, China; 3. Laboratory of Quality & Safety Risk Assessment for Agro-products, Kunming 650223, Yunnan, China）
Abstract: The free amino acids in morels were detected by automatic analyzer and the taste activity value
(TAV) was calculated to analyze the free amino acid taste composition differences and taste characteristics
in artificial cultivation and wild morels at different growth stages. The results indicated that the highest
content of amino acids in the morels was glutamate, and there was no significant difference in free amino
acids of morels from different habitats. Compared with the wild morels, artificial cultivation morels lacked
taste composition (aspartic acid) and increased bitter amino acid (lysine). Moreover, the TAV of umami
amino acids was less than that of wild morels. Glutamic acid, alanine, and histidine had the highest TAV in
umami, sweet and bitter amino acids, respectively. The content of free amino acids increased with the
growth stage and were 7.31, 12.16 and 18.88 mg/g in the early stage, metaphase stage and late stage of
growth, respectively. There were 4, 5 and 6 kinds of amino acids in each stage which had taste contribution,
respectively. Bitter amino acids (valine and lysine) showed enhancing taste contribution from the
metaphase state of growth. In addition, the TAV of free amino acids increased with growth stages.
Key words: morel; growth stage; free amino acids; taste activity values; perfumes and essences
Foundation item: Risk Hazard Screening and Evaluation with Key Control Points for Edible Fungus
Product Quality Safety of China (GJFP2017006)

收稿日期：2018-02-26; 定用日期：2018-06-27; DOI: 10.13550/j.jxhg.20180128
基金项目：食用菌产品质量安全风险隐患摸底排查与关键控制点评估（GJFP2017006）
作者简介：刘兴勇（1985—），男，助理研究员，硕士。联系人：汪禄祥（1966—），研究员，硕士生导师，电话：0871-65140430，E-mail：
wangluxiang@sina.com。