两种干燥方式对白玉蕈非挥发性风味物质的影响  

The influence of two drying methods on non-volatile taste components of white Hypsizygus marmoreus

作　　者：吴方宁[1] 裴斐[1] 李丹[1] 胡秋辉[1,2] 赵立艳[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]南京财经大学食品科学与工程学院,江苏南京210046

出　　处：《食品工业科技》2014年第17期62-66,70,共6页Science and Technology of Food Industry

基　　金：国家现代农业产业技术体系建设专项(CARS-24)

摘　　要：为研究干燥工艺对白玉蕈非挥发性风味物质的影响,本研究以白玉蕈为原材料,采用高效液相色谱法测定并比较了热风干燥和真空干燥对白玉蕈中可溶性糖、游离氨基酸、有机酸和5'-核苷酸的含量的影响,并运用等效鲜味浓度(Equivalent Umami Concentration,EUC)对热风干燥和真空干燥后样品的鲜度进行评价。结果表明:热风干燥后白玉蕈中可溶性糖、呈味氨基酸和有机酸含量显著低于真空干燥(p<0.05),氨基酸总量无显著性差异(p>0.05),但5'-核苷酸含量显著高于真空干燥(p<0.05);两种干制品的EUC均在第二水平,但热风干燥显著高于真空干燥85.88g/100g(p<0.05)。本研究可为开发不同的白玉蕈加工产品提供理论依据。The influence of Hot-air Drying（HD） and Vacuum Drying（VD）on non-volatile taste components of white Hypsizygus marmoreus was studied in this paper. The soluble sugar, free amino acids, organic acids and 5＇-nucleotides of white Hypsizygus Marmoreus were determined and compared by HPLC after drying.Equivalent Umami Concentration（ EUC） was used to evaluate the two drying methods.The resurts as followed.the content of soluble sugar, flavor free amino acids and organic acids of VD samples were significantly（p 〈 0.05）higher than the HD samples,no significant difference of the total amino acids content was found between HD and VD, but the content of 5＇-nucleotides of VD samples was significantly（p 〈 0.05）lower than HD samples. EUC of HD and VD samples both were in the second level, but HD was significantly （ p 〈 0.05） higher than VD, a difference of 85.88g/100g. This study provided reference for the processing of the white Hypsizygus marmoreus.

关 键 词：白玉蕈 风味物质 干燥 高效液相色谱法 EUC 

分 类 号：TS201.2[轻工技术与工程—食品科学]