热加工方式对黑虎掌菌挥发性风味物质的影响  

Effects of Thermal Processing Methods on Volatile Flavor Compounds of Sarcodon imbricatus

作　　者：王婷婷[1] 邓雅元[1] 杨璐敏 严明[1] WANG Ting-ting;DENG Ya-yuan;YANG Lu-min;YAN Ming(Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives,Kunming 650221,China)

机构地区：[1]中华全国供销合作总社昆明食用菌研究所,昆明650221

出　　处：《中国调味品》2021年第7期76-79,共4页China Condiment

基　　金：云南省应用基础研究计划青年项目(2017FD039)。

摘　　要：研究煮制和蒸制两种热加工方式对野生黑虎掌菌挥发性风味物质的影响,为黑虎掌菌的前处理加工工艺优化提供了理论依据。采用固相微萃取技术萃取黑虎掌菌蒸制和煮制样品的挥发性风味物质,用气质联用仪分析风味成分。结果显示:煮制黑虎掌菌中共检出19种挥发性风味物质,蒸制样品中共有26种挥发性风味物质。煮制黑虎掌菌挥发性化合物主要包括醇类、醛类、酮类、酯类化合物,主要风味物质为1-辛烯-3-醇、反式-2-辛烯-1-醇、乙酸乙酯、3-辛酮;蒸制样品挥发性风味物质主要包括醛类、酯类、醇类化合物,主要风味物质为邻氨基苯甲酸甲酯、3-辛酮、乙醇、苯乙醛、壬醛、1-辛烯-3-醇。煮制黑虎掌菌和蒸制黑虎掌菌在风味组分构成上较为接近,但风味特征具有差异性。The effects of two thermal processing methods such as boiling and steaming on the volatile flavor compounds of wild Sarcodon imbricatus are studied,which has provided a theoretical basis for the optimization of pretreatment and processing technology of Sarcodon imbricatus.The volatile flavor compounds of boiled and steamed samples are purified by solid-phase microextraction(SPME)technology and detected by gas chromatography-mass spectrometry(GC-MS).The results show that a total of 19 volatile flavor compounds are detected in boiled Sarcodon imbricatus samples,while 26 volatile flavor compounds are detected in steamed Sarcodon imbricatus samples.The volatile flavor compounds in boiled Sarcodon imbricatus samples are mainly composed of alcohols,aldehydes,ketones and esters,and the main flavor compounds are 1-octene-3-ol,trans-2-octene-1-ol,ethyl acetate,3-octanone.The volatile flavor compounds in steamed Sarcodon imbricatus samples are mainly composed of aldehydes,esters and alcohols,and the main volatile flavor compounds are methyl anthranilate,3-octanone,ethanol,phenylacetaldehyde,nonanal and 1-octene-3-ol.The composition of flavor compounds in boiled and steamed Sarcodon imbricatus is similar,while there's difference in the flavor characteristics.

关 键 词：黑虎掌菌 挥发性风味物质 热加工 顶空固相微萃取 

分 类 号：TS201.2[轻工技术与工程—食品科学]