食品科学 ›› 2019, Vol. 40 ›› Issue (22): 243-248.doi: 10.7506/spkx1002-6630-20181128-324

• 成分分析 • 上一篇    下一篇

变温压差膨化干燥对秀珍菇鲜香味的影响

包秀婧,刘新宇,辛广,许贺然,张志勇,孙丽斌,魏云云   

  1. (沈阳农业大学食品学院,辽宁 沈阳 110866)
  • 出版日期:2019-11-25 发布日期:2019-12-02
  • 基金资助:
    辽宁省教育厅2019年度科学研究经费项目(LSNZD201903);“十三五”国家重点研发计划重点专项(2018YFD0400200); 辽宁省沈阳农业大学高端人才引进基金项目(SYAU20160003)

Effects of Variable-Temperature Variable-Pressure Puffing on Umami and Aroma Components of Pleurotus geesteranus

BAO Xiujing, LIU Xinyu, XIN Guang, XU Heran, ZHANG Zhiyong, SUN Libin, WEI Yunyun   

  1. (College of Food Science, Shenyang Agricultural University, Shenyang 110866, China)
  • Online:2019-11-25 Published:2019-12-02

摘要: 为探究变温压差膨化干燥对秀珍菇鲜香味的影响,通过高效液相色谱仪、氨基酸分析仪、电子舌、顶空固相微萃取和气相色谱-质谱联用法进行测定。结果表明:鲜样、预干燥样、膨化后样鲜味氨基酸含量分别为2.941、8.820 mg/g和3.759 mg/g,风味核苷酸含量分别为0.220、0.850 mg/g和1.278 mg/g,味精当量值分别为1.839%、27.211%和9.687%;鲜样、预干燥样、膨化后样共鉴定出29 种挥发性风味物质,主要包括醇类、醛类、酮类、烷烃类和呋喃类化合物,3 种样品分别检测出18、16 种和13 种;经膨化干燥后鲜味物质均增加,香味物质中醛类、烯烃类和呋喃类化合物相对含量增加,醇类、酮类物质相对含量降低。综上所述,变温压差膨化干燥能够提升秀珍菇的鲜味,同时膨化后增加的己醛、苯甲醛具有青草味和杏仁味,能够赋予其特殊香味。就鲜香味而言,变温压差膨化干燥是秀珍菇较为合适的一种加工方式。

关键词: 秀珍菇, 变温压差膨化干燥, 鲜味, 香味

Abstract: This study aimed to explore the effect of variable-temperature variable-pressure puffing on the umami and aroma components of Pleurotus geesteranus. High performance liquid chromatography, an amino acid analyzer, an electronic tongue, headspace solid phase microextraction and gas chromatography-mass spectrometry (GC-MS) were used to determine the aroma and taste compounds. The results showed that the umami amino acid contents of fresh, pre-dried and puffed samples were 2.941, 8.820 and 3.759 mg/g, respectively; the flavor nucleotide contents were 0.220, 0.850 and 1.278 mg/g, respectively. The equivalent umami concentration (EUC) values were 1.839%, 27.211%, and 9.687%, respectively. A total of 29 volatile flavor components were identified from fresh, pre-dried and puffing samples, including alcohols, aldehydes, ketones, alkanes and furans. The three samples contained 18, 16 and 13 volatile flavor components, respectively. After variable-temperature variable-pressure puffing, the contents of umami components increased; the relative contents of aldehyde, olefin and furan compounds increased, while the relative contents of alcohols and ketone decreased. In summary, variable-temperature variable-pressure puffing can enhance the umami taste of P. geesteranus, and the contents of hexanal and benzaldehyde increase after puffing, which have a green grass and almond-like aroma, contributing to the unique aroma of puffed P. geesteranus. Variable-temperature variable-pressure puffing is a suitable processing method for P. geesteranus.

Key words: Pleurotus geesteranus, variable-temperature variable-pressure puffing, umami, aroma

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