不同干燥工艺对杏鲍菇品质和挥发性风味成分的影响

doi:10.7506/spkx1002-6630-201604005

食品科学

不同干燥工艺对杏鲍菇品质和挥发性风味成分的影响

唐秋实1,2，1,*，池建伟1，陈智毅1，李升锋1，杨春英1

1.广东省农业科学院蚕业与农产品加工研究所，农业部功能食品重点实验室，广东省农产品加工重点实验室，
广东广州 510610；2.顺德职业技术学院，广东顺德 528000

出版日期:2016-02-25 发布日期:2016-02-23
通讯作者: 刘学铭
基金资助:
公益性行业（农业）科研专项（201303080）；广东省教育部产学研结合项目（2012B091100292）；
广东省科技计划项目（2015A020209066；2012A020100010；2013B040400009）

Effects of Different Drying Methods on Quality and Volatile Components of Pleurotus eryngii

TANG Qiushi1,2, LIU Xueming1,*, CHI Jianwei1, CHEN Zhiyi1, LI Shengfeng1, YANG Chunying1

1. Guangdong Key Laboratory of Agricultural Products Processing, Key Laboratory of Functional Foods, Ministry of Agriculture,
Sericulture and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China;
2. Shunde Polytechnic, Shunde 528000, China

Online:2016-02-25 Published:2016-02-23
Contact: LIU Xueming

摘要/Abstract

摘要：

为研究不同干燥方式对杏鲍菇品质和挥发性风味的影响，优选杏鲍菇干燥模式，选用热泵、热风、真空冷冻和真空微波4 种干燥工艺对新鲜杏鲍菇进行干燥处理，分析不同干燥方式对杏鲍菇主要营养成分、色度、糖（糖醇）和挥发性风味成分的影响。结果表明：杏鲍菇总蛋白受干燥方式影响较小，总糖含量在真空微波干燥条件下最低（13.56%），总酚含量（39.97 μg/g）和粗脂肪含量（1.27%）在真空冷冻干燥条件下最低，色度方面真空冷冻干燥能较好保持杏鲍菇色泽；杏鲍菇中含量丰富的海藻糖受干燥方式影响为：热泵＞真空冷冻＞热风＞真空微波干燥，主要的糖醇甘露醇含量变化为：热泵和真空冷冻＞热风和真空微波。杏鲍菇4 种干燥方式条件下共鉴定出68 种挥发性风味成分，热泵、热风和真空微波干燥后醛类物质相对含量均最高，主要风味成分为异戊醛、正己醛和2-甲基丁醛，真空冷冻干燥后醇类物质相对含量最高，主要为1-辛烯三醇，同时还检测出酯类、酮类、烃类、吡嗪类以及少量其他类物质，各风味成分相互作用形成不同的风味。对比不同干燥方式，真空冷冻干燥能较好保持杏鲍菇品质和风味，热泵干燥在经济性和稳定性方面可以做到较好的平衡。

关键词: 杏鲍菇, 干燥方式, 品质, 挥发性风味

Abstract:

In this study, the main components (protein, carbohydrate, crude fat, and total phenol), color, ash and volatile
components of the edible mushroom Pleurotus eryngii were monitored after hot air drying (HAD), vacuum freeze drying
(VFD), heat pump drying (HPD) and vacuum microwave drying (VMD) to unravel the effects of different drying methods
on the quality and volatile components of the mushroom. It was found that the contents of ash and protein of dried P. eryngii
by four drying methods changed only slightly, while the content of carbohydrate (13.56%) was the lowest in P. eryngii
dried by VMD, while the VFD-dried sample had the lowest contents of total phenol (39.97 μg/g) and crude fat (1.27%) but
it exhibited the least color changes. The changes in trehalose, an abundant monosaccharide in P. eryngii, caused by four
drying methods were in the order of HPD > VFD > HAD > VMD, while the changes in mannitol content caused by these
drying methods were in the order of HPD = VFD > HAD = VMD. The changes in volatile composition of P. eryngii caused
by four drying methods were also analyzed. A total of 68 volatile compounds were detected, including aldehydes, alcohols,
esters, ketones, hydrocarbons and others. The most abundant compounds of P. eryngii dried by HPD, HAD and VMD were
all aldehydes, including isovaleraldehyde, caproaldehyde and 2-methyl butanal. However, alcohols were the major volatile
compounds including 1-octen-3-ol in the VFD-dried sample, which also contained esters, ketones, alkanes and pyrazines,
together with small amounts of other compounds. Among these drying methods, more volatile compounds with lower
thresholds were generated by heat treatment methods due to the interaction of compounds in the raw material. From these
findings, it was found that among the four drying methods, VFD could optimally maintain the quality of P. eryngii while
HPD method gave better results for its economic and stable characteristics.

Key words: Pleurotus eryngii, drying method, quality, volatile component

中图分类号:

TS255.3

唐秋实，刘学铭，池建伟，陈智毅，李升锋，杨春英. 不同干燥工艺对杏鲍菇品质和挥发性风味成分的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201604005.

TANG Qiushi1,2, LIU Xueming1,*, CHI Jianwei1, CHEN Zhiyi1, LI Shengfeng1, YANG Chunying1. Effects of Different Drying Methods on Quality and Volatile Components of Pleurotus eryngii[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201604005.

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不同干燥工艺对杏鲍菇品质和挥发性风味成分的影响

Effects of Different Drying Methods on Quality and Volatile Components of Pleurotus eryngii

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