不同加工方式对羊肚菌水提液鲜味及抗氧化性能的影响

卢琪; 薛淑静; 杨德; 王少华; 李露

doi:10.13386/j.issn1002-0306.2021090237

不同加工方式对羊肚菌水提液鲜味及抗氧化性能的影响

doi: 10.13386/j.issn1002-0306.2021090237

湖北省农业科学院农产品加工与核农技术研究所，湖北武汉 430064

基金项目: 珍稀食用菌高效栽培与健康食品加工关键技术研发（2019ABA110），湖北省技术创新重大专项。

详细信息

作者简介:
卢琪（1986−），女，博士，助理研究员，研究方向：农产品加工与贮藏，E-mail：luqihzau@126.com

通讯作者:
李露（1962−），女，本科，研究员，研究方向：功能食品，E-mail：Lulilu2662@163.com

中图分类号: TS201.1
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出版历程
- 收稿日期: 2021-09-22
- 网络出版日期: 2022-06-17
- 刊出日期: 2022-08-03

Effects of Different Processing Methods on Umami Taste and Antioxidant Capability of Water Extracts of Morchella esculenta

Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China

摘要

摘要: 本文研究了热加工（70、90 ℃）和非热加工（室温、超声、均质和超高压）对不同粒径羊肚菌水提液鲜味成分及抗氧化性能的影响，为羊肚菌的精深加工提供参考。采用高效液相色谱和氨基酸分析仪分别检测了提取液中5’-核苷酸（5’-CMP、5’-UMP、5’-XMP、5’-GMP、5’-IMP和5’-AMP）和游离氨基酸（17种）的含量，并计算、对比各加工条件下羊肚菌的等鲜度（EUC）。通过三种抗氧化法（DPPH、FRAP和ABTS）综合评价各提取液的抗氧化性能。结果表明，除室温处理外，其它处理下，超微粉碎（P2或P3，菌粉粒径分别为35.52和6.28 μm）不同程度地提升羊肚菌水提液中5’-核苷酸含量，但降低了提取液中呈鲜味氨基酸和总游离氨基酸（FAA）含量，使得菌粉的EUC值从106.58 g MSG/100 g~493.97 g MSG/100 g降低至74.70 g MSG/100 g~364.35 g MSG/100 g。相比室温处理，其它处理均能提高羊肚菌水提液的EUC值，但热处理降低了提取液的抗氧化性能，非热处理中HHP（超高压处理）能够取得最优的EUC值和理想的抗氧化效果，其中，未经超微粉碎的菌粉经HHP处理后具有最高EUC值和抗氧化能力，适用于羊肚菌水提液的精深加工。
- 羊肚菌水提液 /
- 热加工 /
- 非热加工 /
- 鲜味 /
- 抗氧化性能
Abstract: This study was aimed to compare the effects of thermal treatment (70, 90 ℃) and non-thermal treatment (room temperature, ultrasound treatment, homogenization and high hydrostatic pressure) on the umami taste and antioxidant capability of water extracts of Morchella esculenta. The content of 5’-nucleotide (5’-CMP, 5’-UMP, 5’-XMP, 5’-GMP, 5’-IMP and 5’-AMP) and free amino acid (17 kinds) in these extracts were analyzed by high performance liquid chromatography and amino acid analyzer respectively, and their corresponding value of Equivalent Umami Concentration (EUC) were calculated. Antioxidant properties of each water extract of Morchella esculenta were comprehensively evaluated by DPPH, FRAP and ABTS methods. Except for the treatment of RT (room temperature), other treatment on finely pulverized Morchella esculenta powder (P2 or P3, 35.52 and 6.28 μm, respectively) increased the contents of total 5'-nucleotides while decreased the contents of umami amino acids and total free amino acids (FAA) in their corresponding water extract. Therefore, the EUC values of the Morchella esculenta extracts were changed from 106.58 g MSG/100 g~493.97 g MSG/100 g to 74.70 g MSG/100 g~364.35 g MSG/100 g. Compared with the room temperature treatment, other treatments improved the EUC value of the water extracts. However, thermal treatment decreased the antioxidant capacity of the extract, and non-thermal treatment of HHP displayed the highest EUC value and ideal antioxidant effect. Especially, the original Morchella esculenta powder without superfine grinding had the highest EUC value and the best antioxidant capacity after HHP treatment, which might be suitable for the further processing of Morchella esculenta.
- water extracts of Morchella esculenta /
- thermal treatment /
- non-thermal treatment /
- umami taste /
- antioxidant properties

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图 1 5’-核苷酸标准品的液相色谱图

Figure 1. HPLC chromatogram of 5’-nucleotide standards

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图 2 羊肚菌水提液中氨基酸和核苷酸含量的热图分析

Figure 2. Heat map analysis of free amino acid and nucleotide content in the water extracts of Morchella esculenta

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表 1 不同加工方式对羊肚菌水提液中5’-核苷酸含量的影响（mg/100 g DM）

Table 1. Effects of different processing methods on 5’-nucleotide content in Morchella esculenta water extract (mg/100 g DM)

处理方式	粒径	5’-CMP	5’-UMP	5’-XMP	5’-GMP	5’-IMP	5’-AMP	总计
RT	P1	274.08±5.64^jk	102.04±3.26^de	0	10.01±0.36^jk	142.42±3.84^f	170.91±7.62^g	699.46±20.72^g
	P2	262.36±4.58^k	61.31±2.11^gh	0	14.85±0.84^ijk	92.26±5.78^gh	251.75±10.36^f	682.53±23.67^g
	P3	477.72±7.45^g	92.03±4.58^e	5.07±0.32^j	67.05±2.75^e	58.61±2.71ⁱ	179.35±7.65^g	879.83±25.46^f
70 ℃	P1	589.04±8.99^c	76.87±2.84^f	36.60±1.62^d	79.14±2.89^c	299.50±9.65^b	351.19±12.16^c	1432.34±38.15^a
	P2	541.85±9.27^d	91.87±3.87^e	16.64±0.68^g	49.63±2.31^f	541.54±15.74^a	232.35±10.32^f	1473.88±42.19^a
	P3	508.34±8.65^ef	111.72±2.98^cd	62.53±2.30^a	41.24±1.65^g	165.29±5.23^e	248.39±9.48^f	1137.51±30.29^bc
90 ℃	P1	482.89±7.35^fg	93.12±3.57^e	14.91±0.62^gh	128.31±4.03^b	86.30±3.76^gh	183.64±7.55^g	989.17±26.88^de
	P2	588.15±9.18^c	129.07±3.97^b	24.76±1.03^f	194.36±4.25^a	92.26±4.91^gh	190.69±8.33^g	1219.29±31.67^b
	P3	513.88±10.21^e	120.02±4.06^bc	39.26±1.28^d	133.89±5.77^b	80.07±3.98^ghi	190.93±7.59^g	1078.05±32.89^cd
UT	P1	261.84±3.88^k	46.76±2.33ⁱ	0	15.85±0.69^ij	310.73±10.35^b	121.33±5.36^h	756.51±22.61^g
	P2	471.10±6.23^gh	66.04±3.86^g	0	10.83±0.08^jk	212.54±9.26^cd	308.12±10.69^de	1068.63±30.12^cd
	P3	675.78±12.17^a	157.18±4.95^a	13.66±0.71^h	71.55±0.39^de	90.85±3.76^gh	201.51±9.32^g	1210.53±31.30^b
HG	P1	449.06±6.29^h	63.97±2.58^g	47.53±1.06^c	21.69±0.17^hi	230.80±9.09^c	407.60±13.03^b	1220.65±32.22^b
	P2	492.38±7.15^efg	71.58±3.02^fg	29.67±0.39^e	17.68±0.59^ij	140.33±6.55^f	469.36±15.01^a	1221.00±32.71^b
	P3	618.28±10.35^b	103.52±2.96^d	52.38±1.24^b	76.33±2.74^cd	104.33±4.65^g	256.62±9.38^f	1211.46±31.32^b
HHP	P1	293.18±5.56^j	52.28±1.99^hi	12.07±0.11^hi	7.50±0.06^k	201.88±9.78^d	297.14±11.62^e	864.05±29.12^f
	P2	354.17±5.97ⁱ	44.41±1.97ⁱ	14.71±0.25^gh	14.00±0.10^ijk	136.05±6.63^f	335.86±12.21^cd	899.20±27.13e^f
	P3	517.98±13.22^de	81.67±2.03^f	10.09±0.08ⁱ	26.93±1.09^h	70.04±2.74^hi	306.47±13.25^de	1013.18±32.41^d
注：同列小写字母不同表示差异显著，P<0.05；表3同。

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表 2 不同加工方式对羊肚菌水提液中游离氨基酸含量的影响（mg/100 g DM）

Table 2. Effects of different processing methods on FAA content in Morchella esculenta water extract (mg/100 g DM)

氨基酸	RT			70 ℃			90 ℃			UT			HG			HHP
氨基酸	P1	P2	P3	P1	P2	P3	P1	P2	P3	P1	P2	P3	P1	P2	P3	P1	P2	P3
Asp	102.34± 3.12^j	144.35± 5.23^gh	146.57± 4.81^gh	188.52± 6.32^d	163.95± 6.21^efg	131.56± 5.14^hi	186.84± 7.21^d	177.56± 3.58^ef	176.20± 8.26^ef	138.90± 4.72^ghi	114.00± 2.91^ij	105.00± 4.32^j	177.00± 6.48^ef	156.00± 4.35^fgh	115.50± 4.95^ij	810.75± 15.26^a	535.21± 14.23^b	422.72± 16.14^c
Glu	223.25± 9.15^ij	221.42± 7.39^ij	194.04± 7.26^jk	370.41± 12.15^f	273.25± 13.52^hi	214.99± 8.32^j	607.39± 20.03^d	385.92± 15.33^ef	428.77± 15.69^e	225.60± 8.31^ij	154.80± 6.19^k	195.60± 7.58^jk	339.00± 10.66^fg	339.00± 8.79^fg	313.20± 12.12^gh	1380.47± 32.14^a	1211.81± 30.52^b	1090.56± 28.97^c
Ala	91.45± 2.55^gh	76.82± 2.21^hij	46.76± 1.57^k	84.15± 3.65^ghi	70.71± 2.88^hij	57.22± 1.96^jk	101.85± 4.08^g	87.15± 3.05^ghi	97.83± 4.77^g	134.40± 3.94^f	63.30± 3.48^ijk	67.20± 2.99^hij	225.56± 8.68^de	231.12± 5.49^d	206.41± 8.05^e	521.65± 18.29^a	436.06± 19.15^b	320.89± 10.67^c
Gly	72.46± 2.58^ef	55.39± 2.65^fghi	45.86± 2.06^ghi	57.96± 2.20^fghi	60.24± 2.12^fgh	37.44± 1.02ⁱ	58.71± 2.24^fghi	51.24± 1.58^fghi	52.14± 3.68^fghi	66.30± 2.94^fg	39.05± 1.45^hi	45.24± 2.06^ghi	87.00± 3.48^e	114.00± 4.91^d	69.25± 3.06^ef	349.97± 12.04^a	277.92± 14.25^b	234.02± 15.88^c
Pro	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0
Ser	41.23± 2.12^j	50.42± 2.85^ij	56.75± 3.46^ij	127.82± 5.52^fg	122.44± 4.65^g	103.84± 4.68^h	196.95± 6.92^d	145.43± 6.65^ef	147.11± 6.48^e	87.35± 5.77^h	54.90± 3.01^ij	36.65± 2.23^j	51.00± 2.06^ij	66.21± 2.87ⁱ	39.61± 1.64^j	359.28± 11.68^a	307.35± 12.32^b	242.40± 10.01^c
Thr^*	32.60± 1.13^j	78.82± 3.32^h	69.06± 3.09^hi	175.53± 8.25^ef	160.42± 9.64^f	112.92± 4.79^g	210.98± 8.65^d	190.36± 7.59^de	191.59± 7.46^de	59.12± 2.21^hi	49.50± 3.56^ij	44.23± 1.43^ij	81.26± 3.69^h	78.55± 2.52^h	64.23± 2.57^hi	453.28± 15.48^a	379.82± 12.43^b	278.37± 14.52^c
Arg^*	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0
His	0	0	0	0	0	0	0	0	0	21.91± 1.12^d	9.14± 0.62^f	0	12.00± 0.35^ef	18.57± 1.21^d	14.15± 0.68^e	78.65± 2.87^a	65.46± 3.14^b	44.74± 3.05^c
Leu^*	82.02± 3.54^g	36.34± 2.06^h	51.63± 2.12^gh	321.18± 10.35^ab	256.51± 11.12^c	321.18± 13.25^ab	340.45± 14.06^a	312.35± 10.15^ab	340.35± 14.69^a	192.93± 10.23^e	195.65± 11.45^e	152.44± 10.12^f	243.00± 12.57^c	237.52± 13.52^cd	132.30± 7.12^f	295.37± 13.26^b	331.89± 14.28^a	205.66± 8.41^de
Ile^*	60.84± 2.56^f	50.26± 2.26f^g	25.52± 2.11^fg	527.26± 23.31^a	519.25± 16.52^a	337.76± 16.29^b	498.11± 20.15^a	302.00± 13.25^c	253.07± 14.55^d	31.54± 1.25^fg	19.28± 1.06^g	20.40± 1.25^g	36.45± 2.25^fg	36.28± 1.58^fg	23.44± 1.11^fg	250.90± 14.48^d	231.67± 11.26^d	157.14± 6.25^e
Met	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0	0
Phe^*	0	0	0	267.70± 10.28^c	268.60± 14.65^c	183.78± 10.02^e	91.41± 7.54^h	75.15± 2.17^h	144.92± 8.65^f	137.10± 7.28^f	144.35± 6.15^f	227.71± 7.59^d	255.64± 10.06^c	153.81± 8.09^f	132.93± 3.15^f	395.41± 13.77^b	476.71± 15.62^a	416.46± 13.32^b
Val^*	67.07± 2.23^ij	60.23± 3.50^ij	45.56± 1.89^j	131.55± 5.64^de	112.30± 6.21^defg	124.93± 7.06^def	94.81± 3.33^gh	134.84± 4.32^d	111.27± 3.58^defg	99.31± 5.58^fgh	83.74± 2.14^hi	107.71± 4.48^efgh	132.66± 7.35^de	126.52± 7.49^de	93.37± 2.51^gh	412.62± 16.32^a	375.83± 15.87^b	227.05± 16.39^c
Tyr	0	0	0	0	0	0	0	0	0	75.00± 2.24^e	84.61± 5.78^e	126.65± 7.86^d	174.21± 9.32^b	172.56± 15.17^bc	130.88± 10.26^d	162.11± 6.55^bc	152.71± 8.91^c	234.54± 12.22^a
Lys^*	60.82± 2.25f^gh	48.78± 1.69^hi	42.04± 1.58^hi	170.27± 8.33^c	140.18± 5.57^d	150.49± 8.24^d	90.09± 3.59^e	76.49± 4.86^ef	70.42± 5.48^fg	49.25± 1.16^hi	39.76± 2.58ⁱ	51.64± 1.26^ghi	69.55± 5.18^fg	57.86± 5.64^fghi	48.92± 4.19^hi	216.26± 12.36^a	237.52± 10.07^b	182.32± 6.67^c
Cys	179.83± 6.74f^g	139.51± 8.28^g	249.59± 10.03^e	419.23± 16.15^bc	402.38± 8.79^c	493.54± 26.58^a	440.95± 20.01^bc	398.69± 18.87^c	455.10± 19.97^ab	412.11± 12.68^bc	332.00± 15.58^d	325.58± 20.04^d	401.22± 10.87^c	455.61± 23.15^ab	329.15± 10.03^d	196.09± 12.25^f	225.49± 15.32^ef	207.32± 5.89^ef
鲜味氨基酸	325.59± 12.27^ij	365.77± 12.62^hi	340.61± 12.07^ij	558.93± 18.47^ef	437.20± 19.73^gh	346.55± 13.46^ij	794.23± 27.24^d	563.48± 18.91^ef	604.97± 23.95^e	364.5± 13.03^hi	268.80± 9.10^j	300.60± 11.90^ij	516.00± 17.14^f	495.00± 13.14^fg	428.70± 17.07^gh	2191.22± 47.40^a	1747.02± 44.75^b	1513.28± 45.11^c
甜味氨基酸	237.74± 8.38^ij	261.45± 11.03^ij	218.43± 10.18^j	445.46± 19.62^ef	413.81± 19.29^efg	311.42± 12.45^hi	568.49± 21.89^d	474.18± 18.87^e	488.67± 22.39^de	347.17± 14.86^gh	206.75± 11.50^j	193.32± 8.71^j	444.82± 17.91^ef	489.88± 15.79^de	379.5± 15.32^fgh	1684.18± 57.49^a	1401.15± 58.15^b	1075.68± 51.08^c
苦味氨基酸	346.68± 16.20ⁱ	269.41± 16.17ⁱ	281.62± 16.36ⁱ	1512.46± 61.93^b	1462.28± 65.84^b	1286.9± 56.49^cd	1233.71± 61.57^de	1108.89± 40.14^e	1161.29± 51.31^de	587.14± 31.90^gh	630.81± 31.64^gh	657.58± 28.83^fgh	792.77± 37.45^f	719.98± 38.12^fg	560.76± 21.72^h	1785.28± 71.57^a	1783.69± 76.59^a	1402.34± 61.72^bc
无味氨基酸	240.65± 8.99^gh	188.29± 9.97^h	291.63± 11.61^g	589.50± 24.48^bcde	542.56± 14.36^cdef	644.03± 34.82^ab	531.04± 23.60^def	475.18± 23.73^f	525.52± 25.45^ef	536.36± 16.08^def	456.37± 23.94^f	503.87± 29.16^ef	644.98± 25.37^ab	686.03± 43.96^a	508.95± 24.48^ef	574.46± 0.16^bcde	615.72± 34.30^abcd	624.18± 24.78^abc
总氨基酸	1013.91± 42.84^h	962.34± 41.79^h	973.38± 40.22^h	2841.58± 112.50^d	2550.23± 102.22^de	2269.65± 105.22^ef	2918.54± 116.30^d	2337.18± 90.65^ef	2468.77± 104.10^def	1730.82± 69.87^g	1384.08± 66.18^g	1506.05± 73.60^g	2285.55± 95.07^f	2243.61± 103.01^f	1713.34± 71.59^g	5882.81± 118.62^a	5245.45± 198.79^b	4264.19± 168.69^c
EUC (g MSG/100 g)	55.53± 5.59^g	48.96± 6.15^g	62.37± 7.02^g	266.54± 25.27^cd	247.09± 28.56^d	94.40± 9.87^eg	321.77± 30.86^bc	287.25± 27.41^cd	241.30± 27.35^d	106.58± 10.76^efg	58.61± 6.45^g	74.70± 6.47^fg	165.04± 14.95^e	121.71± 11.03^efg	140.99± 15.16^ef	493.97± 46.13^a	364.35± 32.87^b	265.83± 24.96^cd
注：鲜味氨基酸： Asp+Glu；甜味氨基酸：Ala+Gly+Ser+Thr+Pro；苦味氨基酸：Arg+His+Ile+Leu+Met+Phe+Trp+Val；无味氨基酸: Lys+Tyr+Cys；*代表必需氨基酸；同行不同小写字母表示差异显著（P<0.05）。

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表 3 不同处理条件下羊肚菌提取液抗氧化能力对比

Table 3. The comparison of antioxidant abilities of Morchella esculenta extracts processed by different methods

	DPPH自由基清除能力（μmol AAE/mL）	FRAP铁离子还原能力（μmol AAE/mL）	ABTS阳离子自由基清除能力（μmol TE/mL）
RT-P1	1974.03±61.54^b	1471.95±89.33^c	3.91±0.21^b
RT-P2	1661.94±27.04^c	1388.97±89.68^cd	3.53±0.14^b
RT-P3	1077.22±21.74^ef	980.92±45.01^ef	2.77±0.17^c
70 ℃-P1	749.72±24.46^g	804.94±33.67^fgh	2.69±0.15^c
70 ℃-P2	1005.97±20.17^f	956.32±20.94^efg	2.52±0.15^c
70 ℃-P3	544.58±10.25^h	541.84±26.22^j	1.69±0.12^d
90 ℃-P1	1010.55±22.20^f	783.79±12.78^ghi	2.73±0.16^c
90 ℃-P2	1006.67±18.30^f	944.37±48.68^efg	2.96±0.21^c
90 ℃-P3	464.03±10.14^h	624.97±20.71^ij	2.44±0.14^c
UT-P1	1351.81±15.38^d	1434.02±64.23^cd	5.12±0.24^a
UT-P2	772.78±72.13^g	1425.63±73.22^cd	3.63±0.21^b
UT-P3	547.78±24.48^h	739.77±18.61^hi	3.57±0.03^b
HG-P1	1276.94±15.34^d	1294.02±64.18^cd	4.04±0.04^b
HG-P2	1114.86±19.70^e	1071.03±35.67^e	2.99±0.12^c
HG-P3	833.61±18.44^g	1081.15±41.10^e	2.54±0.14^c
HHP-P1	2216.11±14.20^a	2322.87±93.90^a	5.25±0.28^a
HHP-P2	1943.61±22.45^b	1906.67±49.58^b	3.77±0.26^b
HHP-P3	772.78±10.44^g	1282.64±61.43^d	3.76±0.22^b

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