不同干燥方式下西藏野生金耳营养成分及挥发性物质分析  

Analysis of Nutrition and Volatile Components of Wild Tremella aurantialba in Tibet under Different Drying Methods

作　　者：韩兴昊[1] 张家晨 刘怡[1] 贾福晨 刘振东[1] 薛蓓[1] HAN Xing-hao;ZHANG Jia-chen;LIU Yi;JIA Fu-chen;LIU Zhen-dong;XUE Bei(Tibet Agriculture and Animal Husbandry University,Nyingchi 860000,Tibet,China)

机构地区：[1]西藏农牧学院,西藏林芝860000

出　　处：《食品研究与开发》2020年第13期49-55,共7页Food Research and Development

基　　金：食品科学与工程重点学科建设(502218009);西藏中央支持地方高校发展专项“农畜加工关键技术研发与示范”(503118004);西藏自治区特色农产品加工贮藏团队(2018KYTD-02)。

摘　　要：以不同干燥方式得到西藏金耳干品为研究对象,对真空冷冻干燥(编号LDJE)、热风烘干(编号RFJE)得到的金耳干品的粗蛋白、粗脂肪、氨基酸、挥发性成分进行比较分析。结果表明,LDJE粗蛋白含量略低于RFJE,LDJE的粗脂肪含量比RFJE含量高,RFJE和LDJE中必需氨基酸的总量占整个金耳的39.67%~41.76%,两种干燥方式金耳的必需氨基酸质量分数均超过FAO/WHO模式谱的参考值。2种干燥方式所得到金耳2个样品通过气相色谱-质谱联用(gas chromatography-mass spectrometer,GC-MS)共检测到107种化合物,其中真空干燥81种,特有化合物16种;热风干燥91种,特有化合物26种。Tremella aurantialba dried products were obtained from different drying methods,the crude protein,crude fat,amino acid and volatile components of Tremella aurantialba dried products obtained by vacuum freeze drying(numbered LDJE)and hot air drying(numbered RFJE)were compared and analyzed.The results showed that the crude protein content of LDJE was slightly lower than that of RFJE,and the crude fat content of LDJE was slightly higher than RFJE.The total amount of essential amino acids in RFJE and LDJE accounts for 39.67%-41.76%of the whole Tremella aurantialba.The amino acid mass fractions all exceeded the reference values of the FAO/WHO model spectrum.A total of 107 compounds were detected by gas chromatography-mass spectrometer(GC-MS)in two samples of Tremella aurantialba obtained by two drying methods,of which 81 were vacuum dried and 16 were peculiar compounds;91 were dried by hot air and 26 were peculiar compounds.

关 键 词：野生金耳 营养评价 气相色谱-质谱联用 干燥方式 挥发性物质 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程] O657.63[轻工技术与工程—食品科学与工程]