不同提取方法对灰树花呈味物质释放的影响

doi:10.7506/spkx1002-6630-20180515-210

食品科学 ›› 2019, Vol. 40 ›› Issue (11): 88-94.doi: 10.7506/spkx1002-6630-20180515-210

不同提取方法对灰树花呈味物质释放的影响

许锐，徐晓东，宋泽，贾茜，冯涛，宋诗清*

上海应用技术大学香料香精技术与工程学院，上海 201418

出版日期:2019-06-15 发布日期:2019-06-28
基金资助:
上海市自然科学基金项目（17ZR142600）；国家自然科学基金面上项目（31771942）；上海市地方能力建设项目（16090503800）

Effects of Different Extraction Methods on the Release of Flavor Substances from Grifola frondosa

XU Rui, XU Xiaodong, SONG Ze, JIA Qian, FENG Tao, SONG Shiqing*

School of Perfume and Aroma Technology, Shanghai Insititute of Technology, Shanghai 201418, China

Online:2019-06-15 Published:2019-06-28

摘要/Abstract

摘要： 目的：研究不同处理方法（酶解、高压蒸煮及闪式高速提取器处理）对灰树花呈味物质释放的影响。方法：采用高效液相色谱法分析可溶性糖、有机酸、游离氨基酸含量和分子质量分布，采用电子舌分析灰树花呈味物质的呈味特性，采用主成分分析（principal component analysis，PCA）法对不同提取方法制备的产物进行统计分析。结果：和原液相比，所有的处理方式样品可溶性糖的总量都显著性降低（P＜0.05），尤其采用闪式高速提取处理后的高压蒸煮制备液降低最多；相反，有机酸总量在处理后都呈现显著性增加（P＜0.05），且在经过闪式高速提取器处理后呈一定程度增加；两种酶解作用后样品的游离氨基酸总量都有所增加，高压蒸煮样品的游离氨基酸总量减少，复合酶酶解制备液的鲜味氨基酸、甜味氨基酸以及苦味氨基酸含量均显著增加（P＜0.05）；两种酶解制备液肽分子质量分布中小于3 000 Da的组分含量最多，经过闪式高速提取后其含量减少，说明闪式高速提取不利于游离氨基酸的提取。PCA分析发现无论酶解还是高压蒸煮处理，味感及呈味物质都与原样存在明显差异，闪式高速提取处理后其味感及呈味物质也发生了明显改变。结论：灰树花的呈味特性与其特定的呈味物质关系密切，而呈味物质的高效制备取决于提取方法，本研究可为后续灰树花调味品的开发和呈味肽的制备提供理论指导。

关键词: 灰树花, 呈味物质, 酶解, 闪式高速提取, 高压蒸煮

Abstract: Purpose: To study the effects of different treatment methods (enzymatic hydrolysis, high pressure cooking and flash extraction) on the release of flavor substances from Grifola frondosa. Methods: Soluble sugar, organic acid, free amino acid composition and molecular mass distribution were analyzed by high performance liquid chromatography. The flavor characteristics of the edible mushroom were analyzed using an electronic tongue. Principal component analysis (PCA) was used for statistical analysis of the products prepared by different extraction methods. Results: The total amount of soluble sugar in the aqueous extract of Grifola frondosa (untreated control) was significantly decreased by all treatments (P < 0.05), especially high-pressure cooking after flash extraction. On the contrary, the total amount of organic acids was significantly increased by enzymatic hydrolysis and high pressure cooking (P < 0.05) and was increased by flash extraction pretreatment for both the control and treatment groups. The total amount of amino acids was increased by sequential two-step enzymatic hydrolysis but was decreased by high-pressure cooking. The amounts of umami, sweet and bitter amino acids were increased significantly by sequential enzymatic hydrolysis (P < 0.05) and the resulting hydrolysate was dominated by peptides smaller than 3 000 Da. The content of these peptides was decreased by flash extraction pretreatment, which indicates that flash extraction is unfavorable for the retention of free amino acids. PCA analysis showed that the taste and taste substances were significantly different from the control after enzymatic hydrolysis and high-pressure cooking, and also changed significantly after flash extraction. Conclusion: The taste characteristics of Grifola frondosa are closely related to its specific taste substances and efficient preparation of taste substances depends on the treatment method used. Therefore, this study provides a theoretical basis for the development of Grifola frondosa seasonings and the preparation of taste peptides.

Key words: Grifola frondosa, taste substances, enzymatic hydrolysis, flash extraction, high-pressure cooking

中图分类号:

TS255.1

许锐，徐晓东，宋泽，贾茜，冯涛，宋诗清. 不同提取方法对灰树花呈味物质释放的影响[J]. 食品科学, 2019, 40(11): 88-94.

XU Rui, XU Xiaodong, SONG Ze, JIA Qian, FENG Tao, SONG Shiqing. Effects of Different Extraction Methods on the Release of Flavor Substances from Grifola frondosa[J]. FOOD SCIENCE, 2019, 40(11): 88-94.

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不同提取方法对灰树花呈味物质释放的影响

Effects of Different Extraction Methods on the Release of Flavor Substances from Grifola frondosa

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