不同干燥方式对香菇含硫风味化合物的影响  

Effect of Drying Method on Sulfur-containing Components in Lentinula edodes

作　　者：李文[1] 杨焱[1] 陈万超[1] 张劲松[1] 于海龙[1] 沈学香[1] LI Wen;YANG Yan;CHEN Wanchao;ZHANG Jingsong;YU Hailong;SHEN Xuexiang(Institute of Edible Fungi,Shanghai Academy of Agriculture Sciences;Key Laboratory of Edible Fungi Resources and Utilization(South),Ministry of Agriculture,P R China;National Engineering Research Center of Edible Fungi;National R&D Center for Edible Fungi Processing,Shanghai 201403,China)

机构地区：[1]上海市农业科学院食用菌研究所,农业部南方食用菌资源利用重点实验室,国家食用菌工程技术研究中心,国家食用菌加工技术分中心,上海201403

出　　处：《食用菌学报》2018年第4期71-79,共9页Acta Edulis Fungi

基　　金：上海市自然科学基金(17ZR1412300)

摘　　要：探讨热风干燥[(50±2)℃干燥24 h]、真空干燥[室温,室温平均温度(20±2)℃、真空度50 pa干燥24 h]、冷冻干燥(-80℃预冷4 h,真空度50 pa干燥48 h)和自然干燥[室外平均温度(20±2)℃晾晒干燥48 h]4种干制方式对香菇(Lentinula edodes)子实体含硫风味化合物生成的影响。结果表明,热风干燥和自然干燥方式处理的香菇样品中,含硫化合物的总含量最高,且热风干燥方式处理的样品香气浓郁;冷冻干燥方式处理的香菇样品中,含硫化合物种类最多;香菇子实体中含硫化合物聚类分析结果表明,热风干燥和真空干燥两种干燥方式相关系数(0.994)较高;通过主成分分析发现9中含硫化合物对香菇子实体风味影响较大,其中1,2,3,5,6-五硫杂环庚烷是对香菇子实体风味贡献最大的含硫化合物;冷冻干燥处理的子实体复水效果明显优于其它干燥方式;4种干燥方式处理的子实体感官评价得分相近。Effect of different drying methods,including hot-air drying[(50±2)℃for 24 h],vacuum drying[average room temperature(20±2)℃and 50 pa for 24 h],freeze drying(-80℃pre-cooling for 4 h and then 50 pa for 48 h)and natural drying[average outdoor temperature(20±2)℃for 48 h outdoor],were studied on sulfur-containing components in Lentinula edodes.The results showed that high contents of sulfur-containing components were found in L.edodes fruiting bodies processed by the hot-air drying and the natural drying method,and L.edodes fruiting bodies procesed by the hot-air drying method had strong aroma flavor.Compared to other methods,fruiting bodies processed by freeze drying contained more varieties of sulfur-containing components and had better rehydration capacity.The cluster analysis showed that hot-air drying and vacuum drying processed fruiting bodies had high similarity in sulfur-containing components.Principal component analysis identified 9 key sulfur-containing components,and 1,2,3,5,6-pentathiocane had the greatest contribution to L.edodes fruiting body flavor.There was no significant difference on sensory evalution among these drying methods.

关 键 词：香菇 干燥方式 含硫化合物 主成分分析 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]