不同干燥方式对滑子蘑挥发性风味成分的影响  

Effects of Different Drying Methods on Volatile Flavor Components in Pholiota microspora

作　　者：安朝丽门 薛瑞奇 申公锦 侯丽华 钱磊 张业尼 AN Chaolimen;XUE Ruiqi;SHEN Gongjin;HOU Lihua;QIAN Lei;ZHANG Yeni(College of Food Science and Biotechnology,Tianjin Agricultural University,Tianjin 300392,China)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300392

出　　处：《食品研究与开发》2023年第15期142-148,共7页Food Research and Development

摘　　要：采用顶空固相微萃取(headspace solid phase micro-extraction,HS-SPME)和气相色谱-质谱(gas chromatographymass spectrometry,GC-MS)联用技术结合气相色谱-嗅闻(gas chromatography-olfactometry,GC-O),探究热风、热泵和微波3种不同干燥方式对滑子蘑挥发性风味成分的影响。通过GC-MS分析,在3种干燥滑子蘑样品中共检测出39种挥发性成分,其中微波干燥检测出的挥发性成分数量与种类最多,且各类物质占比较为均衡。通过GC-O分析,在3种干燥滑子蘑样品中共鉴定出23种香气活性物质,其中微波干燥样品鉴定出的香气活性物质数量最高,且整体香气强度明显高于热风干燥和热泵干燥样品。综合分析,微波干燥处理后的滑子蘑风味相对较好。Headspace solid phase micro-extraction(HS-SPME),gas chromatography-mass spectrometry(GCMS),and gas chromatography-olfactometry(GC-O)were used to investigate the effects of three drying methods,namely,hot air,heat pump,and microwave,on the volatile flavor components of Pholiota microspora.By GCMS,39 volatile components were detected in the three dried P.microspora samples.The microwave drying had the largest number and variety of volatile components,and the percentage of various substances was more balanced.By GC-O,23 aroma active components were identified in the three dried P.microspora samples,among which the highest number of aroma active components were identified in the microwave-dried samples,and the overall aroma intensity was significantly higher than that of the hot air-dried and heat pump-dried samples.In a comprehensive analysis,the flavor of P.microspora after microwave drying treatment was relatively good.

关 键 词：干燥方式 滑子蘑 挥发性成分 气相色谱-质谱 气相色谱-嗅闻 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]