不同干燥方式对滑子蘑滋味物质的影响  

Effects of Different Drying Methods on the Taste Substances of Pholiota microspora

作　　者：安朝丽门 钱磊[2,3] 姜迎迎 王菲 张平平 张业尼 AN Chao-li-men;QIAN Lei;JIANG Ying-ying;WANG Fei;ZHANG Ping-ping;ZHANG Ye-ni*(College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300384,China;Tianjin Academy of Agricultural Sciences,Tianjin 300192,China;National Engineering TechnologyResearch Center for Preservation of Agricultural Products,Key Laboratory of Storage of AgriculturalProducts(Tianjin),Ministry of Agriculture and Rural Affairs,Tianjin Key Laboratory of PostharvestPhysiology and Storage of Agricultural Products,Tianjin 300384,China)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300384 [2]天津市农业科学院,天津300192 [3]国家农产品保鲜工程技术研究中心(天津),农业农村部农产品贮藏保鲜重点实验室,天津市农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《保鲜与加工》2022年第10期69-75,共7页Storage and Process

基　　金：天津市“131”创新型人才团队(20180337);河北省重点研发计划项目(21326315D)。

摘　　要：为探究热风干燥、热泵干燥和微波干燥3种不同干燥方式对滑子蘑中滋味物质的影响,结合电子舌分析,测定比较了干燥滑子蘑中游离氨基酸、有机酸、5’-核苷酸的含量,并运用等鲜浓度(Equivalent umami concentration,EUC)值对其进行了鲜味评价。结果表明:微波干燥的滑子蘑中总游离氨基酸(168.81 mg/g)和有机酸(88.69 mg/g)含量最高;热泵干燥滑子蘑中总5’-核苷酸(2.86 mg/g)含量最高,但3种干燥样品中呈鲜核苷酸含量大小排序为:微波干燥>热风干燥>热泵干燥;微波干燥样品EUC值高于热风和热泵干燥样品。电子舌分析显示,3种干燥方式处理的滑子蘑滋味差异明显。综合考虑认为,微波干燥方式较利于保留滑子蘑中与滋味相关的物质,更适合滑子蘑的干制。In order to explore the effects of three different drying methods(hot air drying, heat pumpon, microwave drying) on the taste substances of Pholiota microspora, the contents of free amino acids, organic acids and 5’-nucleotides in dried Pholiota microspora were determined and compared combined with the electronic tongue analysis, and the umami taste was evaluated by equivalent umami concentration(EUC) value. The results showed that the contents of total free amino acid(168.81 mg/g) and organic acid(88.69 mg/g) of Pholiota microspora dried by microwave was the highest, and the content of total 5’-nucleotides(2.86 mg/g) of Pholiota microspora dried by heat pump was the highest, but the order of umami nucleotide content in three dried samples was: microwave drying>hot air drying>heat pump drying. The EUC value of microwave drying samples was higher than that of hot air and heat pump drying samples. Electronic tongue analysis showed that the taste of Pholiota microspora treated by three drying methods was significantly different. Comprehensive consideration, microwave drying was more conducive to retain the taste related components in Pholiota microspora, which was more suitable for the drying of Pholiota microspora.

关 键 词：滑子蘑 干燥方式 滋味物质 电子舌 

分 类 号：TS250.1[轻工技术与工程—食品科学与工程] S646.16[农业科学—蔬菜学]