Mushrooms are valued due to health-promoting properties and small environmental footprint. The simultaneous determination of free amino acids (17), amines (10), and ammonia in fresh, cooked, and canned Agaricus bisporus was investigated. An AQC-derivatization method was developed and validated. Norvaline was an adequate internal standard. The method was green, fast, and fit for the purpose (quantification limits, 0.14–1.92 mg/100 g; recoveries, 80–110%; repeatability, < 10%; reproducibility, < 15%). Fifteen amino acids were detected in fresh mushroom: alanine and glutamic acid were prevalent (~ 20%) followed by proline. Spermidine was the only amine detected (6.4–8.5 mg/100 g). Ammonia was present at low levels (2.8–5.5 mg/100 g). High amounts of these amino acids and spermidine warrant important health-promoting properties. The levels of amino acids, amines, and ammonia varied among lots from the same source, suggesting the influence of production conditions. During thermal processing, changes were observed: cooking affected the least (losses mainly of glutamic acid, arginine, glycine, serine, threonine, proline, and alanine, ~ 50%). Spermidine and ammonia were not affected. During canning, the losses were higher (~ 70%) for glutamic acid, serine, valine, proline, arginine, glycine, and aspartic acid. There were losses of ammonia (39%) and spermidine (24%). A two principal component model explained 97.8% of the variance and it was able to separate fresh from processed mushroom. Hierarchical cluster analysis confirmed the potential of using amines and amino acids to separate fresh from processed mushroom.

蘑菇因具有促进健康的特性和较小的环境足迹而受到重视。同时测定新鲜，煮熟和罐装双孢蘑菇中的游离氨基酸（17），胺（10）和氨被调查了。开发并验证了AQC衍生化方法。去甲缬氨酸是适当的内标。该方法绿色环保，快速且适合特定用途（定量极限为0.14–1.92 mg / 100 g；回收率为80–110％；重复性为<10％；重现性为<15％）。在新鲜蘑菇中检测到15种氨基酸：丙氨酸和谷氨酸普遍存在（约20％），其次是脯氨酸。亚精胺是唯一检测到的胺（6.4–8.5 mg / 100 g）。氨含量低（2.8-5.5 mg / 100 g）。大量的这些氨基酸和亚精胺具有重要的健康促进特性。同一来源的批次中氨基酸，胺和氨的含量各不相同，表明生产条件的影响。在热处理过程中，观察到以下变化：烹饪受影响最小（主要是谷氨酸，精氨酸，甘氨酸，丝氨酸，苏氨酸，脯氨酸和丙氨酸的损失，约占50％）。亚精胺和氨气不受影响。在罐装过程中，谷氨酸，丝氨酸，缬氨酸，脯氨酸，精氨酸，甘氨酸和天冬氨酸的损失较高（约70％）。氨（39％）和亚精胺（24％）损失了。两个主成分模型解释了97.8％的差异，并且能够从加工的蘑菇中分离出新鲜的蘑菇。层次聚类分析证实了使用胺和氨基酸从加工过的蘑菇中分离鲜食的潜力。氨（39％）和亚精胺（24％）损失了。两个主成分模型解释了97.8％的差异，并且能够从加工的蘑菇中分离出新鲜的蘑菇。层次聚类分析证实了使用胺和氨基酸从加工过的蘑菇中分离鲜食的潜力。氨（39％）和亚精胺（24％）损失了。两个主成分模型解释了97.8％的差异，并且能够从加工的蘑菇中分离出新鲜的蘑菇。层次聚类分析证实了使用胺和氨基酸从加工过的蘑菇中分离鲜食的潜力。