香菇柄发酵酱营养品质及风味成分研究  

Nutritional quality and flavor components of fermented Lentinus edodes stalk paste

作　　者：程洋洋 惠靖茹 郝竞霄 黄占旺[1] CHENG Yangyang;HUI Jingru;HAO Jingxiao;HUANG Zhanwang(Key Laboratory of Natural Product and Functional Food in Jiangxi,College of Food Science and Engineering,Jiangxi Agricultural University,Nanchang 330045,China)

机构地区：[1]江西农业大学食品科学与工程学院江西省天然产物与功能食品重点实验室,江西南昌330045

出　　处：《中国酿造》2022年第7期162-167,共6页China Brewing

基　　金：江西现代农业科研协同创新专项(JXXTCX201803-04)。

摘　　要：该研究在传统发酵酱的基础上,添加香菇柄粉制备香菇柄发酵酱,并对其进行水分、还原糖、氨基酸态氮、红色指数及氨基酸等指标测定,采用气相色谱-离子迁移谱联用(GC-IMS)技术分析其挥发性风味成分。结果表明,香菇柄发酵酱中还原糖含量(21.12%)及红色指数(1.44)均明显高于传统发酵酱,其水分含量(62.79%)及氨基酸态氮含量(0.76%)稍低于传统发酵酱。两种发酵酱中均测出17种氨基酸(包含7种必需氨基酸),传统发酵酱、香菇柄发酵酱氨基酸总量分别为99.09 mg/g、87.71 mg/g,且两种发酵酱中呈味氨基酸比例相似。两种发酵酱均共检测出32种挥发性成分,包括醇类8种、醛类9种、酯类3种、酮类4种、酸类3种、吡嗪类2种、呋喃类2种、醚类1种。研究表明,香菇柄发酵酱品质符合国标GB 2718—2014《酿造酱》的要求。Based on the traditional fermented paste,the fermented Lentinus edodes stalk paste was prepared with addition of the L.edodes stalk powder,and moisture,reducing sugar,amino acid nitrogen,red index,amino acids and other indicators of the paste were determined,the volatile flavor components were analyzed by gas chromatography-ion migration spectrometry(GC-IMS).The results showed that the reducing sugar content(21.12%)and red index(1.44)in fermented L.edodes stalk paste were significantly higher than those in traditional fermented paste,its moisture(62.79%)and amino acid nitrogen content(0.76%)were slightly lower than those of traditional fermented paste.17 kinds of amino acids(including 7 kinds of essential amino acids)were detected in these two fermented pastes,and the total amino acids of the traditional fermented paste and the fermented L.edodes stalk paste was 99.09 mg/g and 87.71 mg/g,respectively,and the proportion of flavor amino acids in these two fermented pastes was similar.32 volatile components were detected in both fermentation pastes totally,including 8 alcohols,9 aldehydes,3 esters,4 ketones,3 acids,2 pyrazines,2 furans and 1 ethers.The study showed that the quality of fermented L.edodes stalk paste met the requirements of the National Standard GB 2718—2014"Brewing Sauce".

关 键 词：香菇柄 发酵酱 营养成分 挥发性风味成分 

分 类 号：TS264.2[轻工技术与工程—发酵工程]