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以国内香菇主产区市售4种香菇干品为试材,利用反相高效液相色谱法对其有机酸含量进行了测定,拟从有机酸角度分析不同地区同类香菇风味差异。结果表明:苹果酸、乙酸、柠檬酸、富马酸、琥珀酸5种有机酸在不同产地同类香菇中都可检出,酒石酸及抗坏血酸都在检出限以下。不同产地香菇干品中5种有机酸含量存在显著差异,含量由大到小依次为琥珀酸>柠檬酸>苹果酸>乙酸>富马酸。其中湖北随州冬菇中苹果酸含量最高,达到了(34.66±0.49)mg/g;福建尤溪金钱菇中乙酸、柠檬酸和琥珀酸的含量最高,分别达到了(35.48±0.11)mg/g、(47.42±0.16)mg/g和(222.07±0.20)mg/g;浙江庆元花菇中富马酸含量最高,达到(5.53±0.08)mg/g。不同产地干香菇中有机酸含量的差异可以为其风味差异提供切实的理论基础,便于进一步的加工或者消费选择。
Four kinds of dried mushrooms were collected from the main mushroom producing areas in China. The contents of organic acids were determined by reversed-phase high performance liquid chromatography (RP-HPLC), and the differences of the flavor of the same mushrooms in different regions were analyzed. The results showed that five organic acids, malic acid, acetic acid, citric acid, fumaric acid and succinic acid, could be detected in the same kinds of mushrooms from different habitats. Both tartaric acid and ascorbic acid were below the detection limit. There were significant differences in the content of five kinds of organic acids in dried mushrooms from different origins, the contents of which were succinic acid> citric acid> malic acid> acetic acid> fumaric acid. The contents of malic acid, citric acid and succinic acid were the highest (34.4 ± 0.11) mg / g, respectively, in Suizhou mushrooms in Suizhou of Hubei province, reaching 34.66 ± 0.49 mg / g. (47.42 ± 0.16) mg / g and (222.07 ± 0.20) mg / g, respectively. The highest content of fumaric acid was reached in Zhe-Qing Yuan (5.53 ± 0.08) mg / g. The difference of organic acids content in dried mushrooms from different areas can provide a solid theoretical basis for their differences in flavor and facilitate further processing or consumption choices.