Content of free amino acids in huitlacoche (Ustilago maydis)
1996
Lizarraga-Guerra, R. | Lopez, M.G.
The free amino acid content of frozen and lyophilized huitlacoche (Ustilago maydis) was investigated. Huitlacoche or cuitlacoche is an edible corn smut fungus consumed in Mexico, and it is becoming internationally known as a delicacy. Free amino acids are crucial nonvolatile compounds involved in the overall taste of many food products. The components were isolated from the mushroom by extraction with methanol/chloroform/water at room temperature. A prepurification on a cation resin was performed before derivatization to N-trifluoroacetic-N-methyl ester form. The identification and quantitation were performed on a capillary gas chromatography and gas chromatography-mass spectrometry. Lysine (3.21 mg/g dry weight) was the most abundant amino acid followed by glycine, valine, leucine, and glutamic acid. Besides 14 common amino acids, gamma-aminobutyric acid, ornithine, and tricholomic acid were also found. The concentrations of all amino acids were in the range of 0.08-3.21 mg/g.
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