变温压差膨化干燥对秀珍菇鲜香味的影响  

Effects of Variable-Temperature Variable-Pressure Puffing on Umami and Aroma Components of Pleurotus geesteranus

作　　者：包秀婧 刘新宇 辛广[1] 许贺然 张志勇 孙丽斌 魏云云 BAO Xiujing;LIU Xinyu;XIN Guang;XU Heran;ZHANG Zhiyong;SUN Libin;WEI Yunyun(College of Food Science,Shenyang Agricultural University,Shenyang 110866,China)

机构地区：[1]沈阳农业大学食品学院

出　　处：《食品科学》2019年第22期243-248,共6页Food Science

基　　金：辽宁省教育厅2019年度科学研究经费项目(LSNZD201903);“十三五”国家重点研发计划重点专项(2018YFD0400200);辽宁省沈阳农业大学高端人才引进基金项目(SYAU20160003)

摘　　要：为探究变温压差膨化干燥对秀珍菇鲜香味的影响,通过高效液相色谱仪、氨基酸分析仪、电子舌、顶空固相微萃取和气相色谱-质谱联用法进行测定。结果表明:鲜样、预干燥样、膨化后样鲜味氨基酸含量分别为2.941、8.820 mg/g和3.759 mg/g,风味核苷酸含量分别为0.220、0.850 mg/g和1.278 mg/g,味精当量值分别为1.839%、27.211%和9.687%;鲜样、预干燥样、膨化后样共鉴定出29种挥发性风味物质,主要包括醇类、醛类、酮类、烷烃类和呋喃类化合物,3种样品分别检测出18、16种和13种;经膨化干燥后鲜味物质均增加,香味物质中醛类、烯烃类和呋喃类化合物相对含量增加,醇类、酮类物质相对含量降低。综上所述,变温压差膨化干燥能够提升秀珍菇的鲜味,同时膨化后增加的己醛、苯甲醛具有青草味和杏仁味,能够赋予其特殊香味。就鲜香味而言,变温压差膨化干燥是秀珍菇较为合适的一种加工方式。This study aimed to explore the effect of variable-temperature variable-pressure puffing on the umami and aroma components of Pleurotus geesteranus.High performance liquid chromatography,an amino acid analyzer,an electronic tongue,headspace solid phase microextraction and gas chromatography-mass spectrometry(GC-MS)were used to determine the aroma and taste compounds.The results showed that the umami amino acid contents of fresh,pre-dried and puffed samples were 2.941,8.820 and 3.759 mg/g,respectively;the flavor nucleotide contents were 0.220,0.850 and 1.278 mg/g,respectively.The equivalent umami concentration(EUC)values were 1.839%,27.211%,and 9.687%,respectively.A total of 29 volatile flavor components were identified from fresh,pre-dried and puffing samples,including alcohols,aldehydes,ketones,alkanes and furans.The three samples contained 18,16 and 13 volatile flavor components,respectively.After variable-temperature variable-pressure puffing,the contents of umami components increased;the relative contents of aldehyde,olefin and furan compounds increased,while the relative contents of alcohols and ketone decreased.In summary,variable-temperature variable-pressure puffing can enhance the umami taste of P.geesteranus,and the contents of hexanal and benzaldehyde increase after puffing,which have a green grass and almond-like aroma,contributing to the unique aroma of puffed P.geesteranus.Variable-temperature variable-pressure puffing is a suitable processing method for P.geesteranus.

关 键 词：秀珍菇 变温压差膨化干燥 鲜味 香味 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]