期刊论文

Analysis of Nutritional Components and Volatile Flavor Compounds in Common Edible Fungi

中文

食品工业科技

1002-0306

2023

44

18

441-448

10.13386/j.issn1002-0306.2022110173

2021YFD1600403:国家重点研发计划 2023-YBNY-162:陕西省重点研发计划

本校为第一机构

食用菌营养丰富,是优质蛋白质的潜在来源。本研究以18个常见食用菌品种为研究对象,分析了食用菌中的水分、灰分、蛋白、总糖和L-麦角硫因等营养成分,并采用顶空固相微萃取结合气相色谱-质谱联用法(HSSPME-GC-MS)分析...展开更多 食用菌营养丰富,是优质蛋白质的潜在来源。本研究以18个常见食用菌品种为研究对象,分析了食用菌中的水分、灰分、蛋白、总糖和L-麦角硫因等营养成分,并采用顶空固相微萃取结合气相色谱-质谱联用法(HSSPME-GC-MS)分析了其中6种食用菌子实体、菌丝体及发酵液的风味物质。结果表明,18种食用菌水分含量为6.7~13.77 g/100 g、灰分含量为2.24~10.9 g/100 g、脂肪含量为0.3~2....

Edible fungi were rich in nutrients and were potential sources of high-quality protein.In this study,nutritional components such as moisture,ash,protein,total sugar and L-ergothione in 18 kinds of edible fungi were analyzed,and headspace solid phase microextraction comb...MORE Edible fungi were rich in nutrients and were potential sources of high-quality protein.In this study,nutritional components such as moisture,ash,protein,total sugar and L-ergothione in 18 kinds of edible fungi were analyzed,and headspace solid phase microextraction combined with gas chromatography-mass spectrometry(HS-SP...