不同干燥方式下熟化香菇香气成分变化的比较研究  

Study on the change of aroma compounds in cooked lentinous edodes with different drying methods

作　　者：王雪莹[1] 黄明亮[1] 王文昕[1] 罗佳丽[1] 蒋和体[1] 

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《食品工业科技》2012年第12期184-187,共4页Science and Technology of Food Industry

摘　　要：为研究干燥方式对熟化香菇香气成分变化的影响,采用同时蒸馏萃取(SDE)结合气相色谱-质谱联用(GC-MS)方法比较真空与真空冷冻两种不同干燥方式下样品香气成分的变化。结果表明:特征香气成分二甲基二硫醚、二甲基三硫醚及其分解产物在两种样品中均有检出;醇类、酸类化合物种类、含量差异较大;芳香族化合物与杂环化合物所占比例较小,为香气的非主要影响因素,与醇、醛、酯、酸、烃类化合物共同起协同调和作用。To study changes of aroma compounds in cooked lentinous edodes,we use simultaneous distillation and extraction（SDE） combined with gas chromatography-mass spectrometry（GC-MS） analyze samples dried with vacuum drying and vacuum freezing and drying.The result showed characteristic components dimethyl trisulfide,dimethyl disulfide and their decomposition products were detected.Alcohols and acids were varies in species and content.As non-principal factors of aroma,aromatic and heterocyclic compounds took a smaller proportion,and worked collaboratively with alcohols,aldehydes,esters,acids,and hydrocarbons.

关 键 词：香菇 真空干燥 真空冷冻干燥 香气成分 

分 类 号：TS202.2[轻工技术与工程—食品科学]