Analysis of Nutritional and Textural Properties and Antioxidant Activity Evaluation of Termitornyces albuminosus
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摘要: 以人工种植黑皮鸡枞菌为原料，分别对其和平菇、海鲜菇、白玉菇、香菇和金针菇的营养成分、色泽、抗氧化活性、质构特性进行分析和评价。结果表明：在设定25、50、75、100℃四个预煮温度下，黑皮鸡枞菌的相关物理特性与其它五种食用菌相比，硬度、弹性及咀嚼性更好。分析发现黑皮鸡枞菌子实体包含17种氨基酸，必需氨基酸占总氨基酸的33.98%，菌盖中的总氨基酸含量是菌柄的1.27倍。黑皮鸡枞菌中甜味氨基酸（甘氨酸和丙氨酸）和鲜味氨基酸（天冬氨酸和谷氨酸）含量相对较高，其中鲜味氨基酸总量为12045.97 mg/100 g，占氨基酸总含量百分比为76.73%，是海鲜菇的1.01倍，阐明了黑皮鸡枞菌食用时口味鲜美的原因。黑皮鸡枞菌乙醇提取物中总酚含量4.86 mg/g（鲜重）；在选定的6种食用菌中，黑皮鸡枞菌的抗氧化能力最高，其DPPH·、ABTS+·和·OH清除能力的IC50值分别为0.656、0.234、0.654 mL/mL。综合而言，人工黑皮鸡枞菌作为一种食用菌，具有良好的食用口感和较高的营养价值。Abstract: The nutritional ingredients,color,antioxidant activity,texture characteristics of artificial cultivated Termitomyces albuminosus,Pleurotus ostreatus,Hypsizygus marmoreus,Hhypsizygus marmoreus,Lentinus edodes,Flammulina velutiper were analyzed. The results showed that the difference in physical properties between the Termitomyces albuminosus and other edible fungi was significant under the preheating temperature at 25,50,75 and 100 ℃. Termitomyces albuminosus showed better hardness,elasticity and chewiness. There were 17 amino acids contained in the fruit body of Termitomyces albuminosus. The essential amino acids accounted for 33.98% of the total amino acids,and the total amino acid content in the cap was 1.27 times that of the stipe. The content of sweet amino acid(glycine acid and alanine acid)and flavor amino acid(aspartic and glutamic)in Termitomyces albuminosus was relatively high,in which the total amount of flavor amino acids were 12045.97 mg/100 g,accounting for 76.73% of the total amino acid content,which was 1.01 times that of the seafood mushroom. These were the reasons why Termitomyces albuminosus tasted delicious. The total of phenolic content in the Termitomyces albuminosus ethanol extract reached 4.86 mg/g(fresh weight). Termitomyces albuminosus exhibited the highest antioxidant activities in selected six edible fungus.The IC50 values of scavenging capacity of Termitomyces albuminosus against DPPH·,ABTS+· and ·OH were 0.656,0.234 and 0.654 mL/mL,respectively. In summary,as an edible fungus,artificial cultivated Termitornyces albuminosus has a good taste and rich nutritional value.
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