摘要
为研究不同干燥方式和酶解对茶褐牛肝菌挥发性风味成分的影响,采用有机溶剂超声萃取新鲜、真空干燥、冷冻干燥、微波干燥、热风干燥和酶解的茶褐牛肝菌挥发性成分,用气质联用分析(GC-MS)鉴定其风味化合物。结果显示新鲜、真空、冷冻、微波、热风干燥和酶解的茶褐牛肝菌分别检出51、47、49、19、18和44种风味化合物,通过聚类分析可以反映出不同干燥方式和酶解的茶褐牛肝菌挥发性成分的相似程度,干燥方式和酶解对茶褐牛肝菌中醇类、酸类、酯类和烃类挥发性风味成分影响较明显。除了冷冻干燥,醇类和烃类化合物含量均减少。除了微波干燥和酶解,酯类化合物含量减少。冷冻干燥的茶褐牛肝菌与鲜茶褐牛肝菌在整体风味成分上较为接近,相似度较高,说明冷冻干燥能较好的保持茶褐牛肝菌的原有风味。
In order to study the effects of volatile flavor compounds of Neoboletus brunneissimus by different drying methods and enzymolysis, the volatile flavor compounds of N.brunneissimus in fresh, vacuum drying, freeze drying, microwave drying, hot air drying and enzymolysis were extracted by ultrasonic solvent extraction and determined by gas chromatography mass spectrometry（ GC-MS）.The results showed that a total of S1,47 ,49 ,19 ,18 ,44 compounds were detected under different drying methods and enzymolysis.The similarity of volatile components of the N.brunneissimus processed by different drying methods and enzymolysis could be reflected by cluster analysis. Alcohol, acids, esters, and hydrocarbon were changed remarkably after four dehydrations and enzymolysis.The contents of alcohol and hydrocarbon were reduced, except those.processed with freeze drying. The contents of esters were reduced, except those in microwave drying and enzymolysis. The volatile flavor components of N.brunneissimus by freeze drying were close to those of the fresh sample on the whole and have high similarity with it, suggesting that freeze drying method can protect the volatile flavor components of N.brunneissimus better.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第23期203-209,共7页
Science and Technology of Food Industry
基金
国家自然科学基金资助项目(31460430
31660437)
