松茸曲奇特征风味成分分析鉴定  

Identification and Analysis of Characteristic Flavor Components of Tricholoma matsutake Cookies

作　　者：陶虹伶 杨文建[1] 裴斐[1] 赵立艳[2] 安辛欣[2] 苏开美[3] 胡秋辉[1] 

机构地区：[1]南京财经大学食品科学与工程学院,江苏省现代粮食流通与安全协同创新中心,江苏高校粮油质量安全控制及深加工重点实验室,江苏南京210023 [2]南京农业大学食品科技学院,江苏南京210095 [3]云南省农业科学院生物技术与种质资源研究所,云南昆明650223

出　　处：《食品科学》2016年第16期128-134,共7页Food Science

基　　金：国家现代农业产业技术体系建设专项(CARS-24);江苏高校优势学科建设工程资助项目

摘　　要：选用富含功能活性因子且蛋白质含量较高的白豆沙和松茸粉代替传统低筋面粉制作新型松茸曲奇,从而丰富普通曲奇的风味成分,达到营养互补。实验在前期对原料的筛选及产品加工工艺优化的基础上,利用电子鼻和顶空固相微萃取-气相色谱-质谱联用技术对松茸粉、普通曲奇和松茸曲奇的挥发性香气成分进行检测比较。结果表明:松茸粉、普通曲奇和松茸曲奇的挥发性成分分别为42、12种和25种。相比于普通曲奇,松茸曲奇的风味成分更丰富,特征风味成分主要为吡嗪类杂环化合物,分别为2-甲基吡嗪(2.98%)、2,5-二甲基吡嗪(3.72%)以及3-乙基-2,5-二甲基吡嗪(1.30%)。该产品设计为消费者提供了新型风味特征的烘焙食品,由感官评价可知其更易被接受。White bean paste and Tricholoma matsutake powder, both of which are rich in functional active factors andprotein, were selected for production of cookies instead of traditional low gluten flour for flavor enrichment and nutritionalcomplementation. As an extension of our previous work where we selected the raw materials and established the optimizedmanufacturing process, electronic nose and headspace solid-phase microextraction gas chromatography-mass spectrometry（HS-SPME-GC-MS） were applied to investigate and compare the volatile components of T. matsutake powder, commoncookies and T. matsutake cookies. The results showed that there were 42, 12 and 25 volatile components detected inT. matsutake powder, common cookies and T. matsutake cookies, respectively. Compared to common cookies, T. matsutakecookies were richer in flavor components and contained the characteristic volatile components, pyrazines heterocycliccompounds including 2-methyl pyrazine （2.98%）, 2,5-dimethyl pyrazine （3.72%） and 3-ethyl-2,5-dimethyl pyrazine （1.30%）.This bakery product with distinctive characteristic is more acceptable for consumers in sensory evaluation.

关 键 词：松茸 白豆沙 曲奇饼干 电子鼻 顶空固相微萃取-气相色谱-质谱联用 风味成分 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]