杏鲍菇在不同干制方式过程中风味物质的变化.docVIP

杏鲍菇在不同干制方式过程中风味物质的变化 摘要：本实验分别采用热风干燥、自然干燥、冷冻干燥、真空干燥、微波干燥工艺对新鲜杏鲍菇进行干燥处理，分析干燥方法对杏鲍菇品质及风味物质（包括挥发性风味成分及可溶性糖、游离氨基酸、呈味核苷酸等难挥发性风味物质）的影响。首先单因素研究热风干燥、微波干燥及真空干燥，以复水率和感官品质为指标，确定最佳工艺条件分别为：热风干燥50℃、微波干燥648W、真空干燥0.06MPa。对最佳工艺条件下5种不同干燥方式的样品通过GC-MS和电子鼻分析其挥发性风味成分，测得95种挥发性物质，主要是醛、酮、酸及呋喃类物质。并使用高效阴离子色谱技术、高效液相色谱技术及氨基酸自动分析仪分别测定各样品的可溶性糖、呈味氨基酸及游离氨基酸含量，可得出干制方法对杏鲍菇非挥发性物质有影响。综上所述：冷冻干燥是最适用于商业用途的杏鲍菇干制方式。关键词：菌菇；干燥方法；风味物质；GC-MS；电子鼻7862 Changes of Pleurotus eryngii flavor substances under different drying methods Abstract: In this study, hot air drying, natural drying, freeze drying, vacuum drying and microwave drying process were used to dehydrate fresh Pleurotus eryngii, then the volatile and non-volatile flavor compounds were analyzed, which included soluble sugars, amino acids, and flavor nucleotides of products dried with different processing conditions. Firstly, single factor study of hot air drying, microwave drying, and vacuum drying process was designed to get the optimal conditions, which were featured by rehydration rate and sensory quality. The optimal conditions were: hot air drying 50 ℃, microwave drying648W, vacuum drying 0.06MPa. The GC-MS analysis of the five different drying samples under optimal conditions indicated that major volatile compounds of the products were aldehydes, alcohols, esters, acids, ketones, hydrocarbons and aldehydes. Soluble sugar, flavor nucleotides, and free amino acids, which were respectively measured by high performance anion chromatography, high performance liquid chromatography and amino acid analyzer, it was shown that the method of drying process had an impact on non-volatile substances of the Pleurotus eryngii.The article showed that freeze drying was the most suitable drying method of Pleurotus eryngii for commercial application. 3.3 干制方法对杏鲍菇风味的影响15 3.3.1 干制方法对挥发性物质的影响15 3.3.2 干制方法对杏鲍菇非挥发性成分的影响23 4 结论与展望28 4.1 结论28 4.2 展望29 致谢29 参考文献30 1 绪论 1.1 食用菌简介 食用菌是指可供人食用的许多大型真菌的总称，它们具有肉眼可见、徒手可采、具有形状的子实体[1]。有人把作为食用蔬菜的真菌称为食用菌，而把作为药材使用的真菌称为药用菌，然而一些用于饮食生