不同干燥方式对姬松茸挥发性风味成分分析.pdf

1162016,Wb.37,No.1O
※成分分析
不同千燥方式对姬松茸挥发性风味成分分析
张艳荣,吕呈蔚,刘通,甄佳美
(吉林农业大学食品科学与工程学院,吉林长春130118)
要;采用顶空固相微萃取结合气相色谱-质谱联用技术,分别对鲜姫松茸、热风恒温干燥、黴波千燥、真空冷
冻干燥3种不同干燥方式的姬松茸中挥发性风味成分进行检测与分析。结果表明,鲜姬松茸、热风恒温干燥、微波
千燥和真空冷次干燥分别检测出20、50、43种及22种挥发性风味成分。热风恒温干燥新生成了醇、醛、用、酚
类物质,对娙松茸风味的改良和增香具有一定作用;微波干燥生成醛类物质较多,使干燥后的松具有特殊的
肉桂香气和类似苦杏仁的香味;真空冷冻干燥处理的姬松茸与鲜姬松茸在整体风味成分上较为接近,说明真空冷冻
干燥方式能够较好的保持姫松茸原有风味
关键词:姫松茸:干燥方式;风味成分;气相色谱-质谱联用技术
Effect of Different Drying Methods on Volatile Flavor Components in Agaricus blaze
ZHANG Yanrong, LU Chengyu, LIU Tong, ZHEN Jiamei
(College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
Abstract: The effect of different drying methods on the volatile flavor components of Agaricus blazei was studied. The
volatile flavor components of fresh A. blazei and the ones dried by three drying methods, hot air drying, microwave drying
and vacuum freeze drying, were analyzed by gas chromatography mass spectrometry(gc-ms)with solid-phase micro
exaction(PME The results showed that a total of 20, 50, 43 and 2 volatile flavor components were detected in fresh,
hot air ried micrwave d and a z ed same tiely Acool aleh e ketone, enol, and ether were
generated from hot air drying, which contribut o the improvement of flaor and aroma in A blaze. Microwave ying produced
more ald, which was ressible for the pecial cinamon ama and i er ap kmel-like flavor in the ied A blaze
The oaile favor ms of A e am z n we e hoe of he fresh sample on the whole
su esing at am z n md can tt pr t e olatile flavor components of. blazei
Key words: Agaricus blazei; drying methods; flavor components; gas chromatography-mass spectrometry(gc-m.
DOI:l0.7506splx1002-6630-201610020
中图分类号:TS201L.2
文献标志码;A
文章编号:1002-6630(2016)10-0116-06
引文格式:
张艳荣,吕呈蔚,刘通,等,不同干燥方式对姬松茸挥发性风味成分分析[J.食品科学,2016,37(10):116-121
DO1:10.7506spkx1002-6630-201610020.htp/ww, spin. petco
ZHANG Yanrong, LU Chengyu, LTU Tong, et al. Effect of different drying methods on volatile flavor components in
Acaricus blazei. Food Science, 2016, 37(10) 116-121 (in Chinese with Englishabstac)Do: 10.75 /p 1002-6030
201610020.http://www.spkx.net.cn
姬松茸又名巴西磨菇、小松菇,是一种药食兼用的货架寿命长。相关研究個表明干燥方式是影响干制食品
真菌,原产于美国和巴西,在当地被称作“上帝的蘑品质的重要因素,尤其对产品的风味影响较为突出,其中
菇”。姬松茸具有浓郁的杏仁香味,富含多糖、蛋白挥发性风味成分的种类及含量是影响其品质的重要指标。
质、维生素和微量元素,具有许多其他食品资源无法近些年来,国内外主要对姬松茸多糖的提取、液体发酵、
取代的保健作用?
功效成分及药用机理等方面进行了研究“,对姬松茸挥
新鲜的姫松茸因呼吸作用强、水分含量高而易于腐烂
发性风味成分及其综合品质的影响研究较少。姬松茸在
变质,必需进行保鲜处理。姫松茸干制品便于贮藏运输,
干燥过程中,由于水分蒸发,分子间发生相互作用
收稿日期:2015-12-14
基金项目:“十ニ五”国家科技支撑计划项目(2013BAD6B08):国家高技术研究发展计划(83计划)项目(201A000
作者简介:张艳荣(1965-),女,教授,博士,研究方向为粮油植物蛋白工程与功能食品。E-mail:xcpyfzx@163.com
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