The Molecular Identification And The Analysis Of The Main Flavoring Substances Of Wild Shachu Mushroom

Shachu mushroom is a kind of wild edible fungus found in the desert of zengerqi,ordos city,Inner Mongolia autonomous region,where the climate is dry and the soil is barren,which is not suitable for the growth of edible fungi.However,after the rain,the fungus body of shachu mushroom often grows,which tastes delicious and has high edible value.In recent years,due to the excessive picking of local farmers and herdsmen,the number of wild shachu mushroom has declined sharply.Up to now,people still do not know the species category and biological status of the shachu mushroom,and little is known about its delicious and flavorful substances.The artificial domestication,further development,utilization and protection of the shachu mushroom have brought many difficulties.In this study,the fruiting body of wild shachu mushroom was used as a sample,and ITS molecular identification method was used to identify the taxonomic status of shachu mushroom and ITS relationship with other common edible fungi.After that,the types and contents of the main flavoring substances were determined by modern detection methods.The nutritional value and umami taste were evaluated.The main research results are as follows:(1)According to the comprehensive analysis of the color,volume and shape of the fruit body and the traditional morphological characteristics of the shachu mushroom,such as the mushroom meat,the mushroom fold and the mushroom cover,the author concluded that the mushroom is Coprinus comatus.(2)The sequence clustering of ITS of shachu mushroom and other 10 common edible fungi showed that shitake mushroom was Coprinus comatus,which confirmed the judgment of morphological analysis.The clustering shows that the relationship between shachu mushroom and Coprinus comatus from zhejiang,fujian,jiangsu,Shanghai,yunnan,jiangxi and other southern regions is close,and the relationship with the Coprinus comatus from Beijing,shanxi,shaanxi,sichuan is far from the south.(3)The contents of free amino acids,flavorful nucleotides,organic acids,soluble sugars and other substances in wild shachu mushroom were tested.The results showed that the content of fresh and sweet amino acids reached 1.952g/100g,which was the main factor affecting the flavor of shachu mushroom.The fresh nucleotide was up to 0.385mg/g,which was the important substance to make shachu mushroom taste delicious.There are 7 kinds of organic acids,of which acetic acid and citric acid are the highest.The soluble sugar content was 4.5%.The intensity of savory taste was 37.43 g MSG/100 g,higher than that of most common edible fungi such as oyster mushroom and oyster mushroom.(4)There were 17 kinds of amino acids detected in wild shachu mushroom,7 of which were essential amino acids for human body.