蒸汽爆破处理对金针菇菇脚游离氨基酸及挥发性风味成分的影响  

Effects of Steam Explosion on Free Amino Acids and Flavor Components of Flammulina velutipes Stembase

作　　者：孙梦雪 倪立颖 黄裕鸿 王彬[1] 张明[1] 吴茂玉[1] 于发家 马超[1] SUN Mengxue;NI Liying;HUANG Yuhong;Wang Bin;ZHANG Ming;WU Maoyu;YU Fajia;MA Chao(Jinan Fruit Research Institute,All China Federation of Supply&Marketing Co-operatives,Jinan 250014,China;College of Life Science,Yangtze University,Jingzhou 434022,China;ShandongHengbao Food Group Co.,Ltd.,Rizhao 276800,China)

机构地区：[1]中华全国供销合作总社济南果品研究所,山东济南250014 [2]长江大学生命科学学院,湖北荆州434022 [3]山东恒宝食品集团有限公司,山东日照276800

出　　处：《中国果菜》2023年第8期34-41,共8页China Fruit & Vegetable

基　　金：泰山产业领军人才项目(LJNY202105);日照市科技创新专项项目(2020CXZX1105);济南果品研究所科研发展基金(CTCF202115)。

摘　　要：采用蒸汽爆破的方式对金针菇菇脚进行预处理,探究蒸汽爆破对金针菇菇脚游离氨基酸及挥发性风味成分的影响,基于气相色谱-离子迁移谱技术对蒸汽爆破前后金针菇菇脚挥发性风味成分进行分析,采用氨基酸分析仪测定蒸汽爆破前后金针菇菇脚中游离氨基酸的组成及含量。结果表明,在蒸汽爆破前后金针菇菇脚中共鉴定出33种挥发性成分,包括11种酯类、7种醛类、3种吡嗪类、2种酸类、2种醇类、2种酮类、1种醚类、1种烯烃类。同时,采用Gallery Plot指纹图谱和动态主成分分析,探究蒸汽爆破对金针菇菇脚挥发性物质的影响,研究表明,蒸汽爆破前后挥发性成分种类及含量存在较大差异。蒸汽爆破处理后,游离氨基酸含量和必需氨基酸含量增加,且谷氨酸的相对含量明显升高,是未汽爆处理的1.52倍。因此,蒸汽爆破技术可以作为一种新型食用菌废弃物预处理技术,促进金针菇废弃物高值利用,值得进一步深入研究。Flammulina velutipes stembase were pretreated by steam explosion to explosion the effects of free amino acids and volatile flavor components.The gas chromatography-ion mobility spectrometry(GC-IMS)technique was used to determine volatile flavor components of F.velutipes before and after steam explosion.Amino acid analyzer was used to determine the composition and content of free amino acids in F.velutipes before and after steam explosion.The results showed that a total of 33 volatile components were identified from the stembase of F.velutipes before and after steam explosion,including 11 esters,7 aldehydes,3 pyrazines,2 acids,2 alcohols,2 ketones,1 ether and 1 olefin.Moreover,Gallery Plot and dynamic principal component analysis(PCA)were used to explore the influence of steam explosion on the VOCs of F.velutipes stembase.The research showed that there were great differences in the types and contents of volatile components before and after steam explosion.After steam explosion treatment,the total free amino acid(TAA)and essential amino acid content(EAA)were significantly increased,and the relative content of glutamic acid was significantly increased,which was 1.52 times that of the non-steam explosion group.Therefore,steam explosion technology can be used as a novel method of edible mushroom waste pretreatment technology to promote the utilization of F.velutipes waste with high value,which is worthy of further research.

关 键 词：金针菇 蒸汽爆破 气相离子迁移谱 主成分分析 游离氨基酸 

分 类 号：TS201.4[轻工技术与工程—食品科学]